Step 1

Heat the oven to 240°C (220°C in a fan oven), 475°F, gas 9 and line a baking tray with greaseproof paper.

Step 2

If necessary roll out the pastry into a rectangle approx. 4 mm thick. Cut of the edges approx. 1.5 cm wide and brush the new edges of the rectangle with water. Place the cut off edges on top and press gently. Place the rectangle on the prepared baking tray and brush it with oil.

Step 3

Mix together the tinned tomatoes, thyme and basil and season with salt and ground black pepper. Spread onto the pastry and top with the tomatoes and the mozzarella. Sprinkle with Parmesan and bake for around 20 minutes until golden brown. Serve sliced, garnished with basil.