Ingredients

• Extra virgin olive oil
• kosher salt
• freshly cracked black pepper
• crushed red pepper flakes
• 1 cup cherry tomatoes, halved lengthwise
• freshly grated parmesan cheese
• mozzarella pearls
• marinara sauce or pizza sauce
• 1 sheet raw puff pastry, thawed
• 1 egg, beaten
• balsamic glaze, for garnish
• chopped fresh basil, for garnish

Directions

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Onto the parchment, drizzle 4 small circles of olive oil at least 3 inches apart. Sprinkle pinches of salt, pepper, and crushed red pepper flakes onto each olive oil circle.
3. Next, lay down about 6 cherry tomato halves (seed side down) on top of the olive oil circles. There should still be about an inch or two in between each one.
4. Grate a small pile of parmesan cheese on top of the tomatoes, and then top that with 6-8 mozzarella pearls.
5. Spoon about 1.5 tbsps worth of red sauce onto of the cheese.
6. Cut the raw puff pastry into 4 even square/rectangles. Lay the squares on top of the piles of ingredients, gently pressing down on the edges to seal the ingredients in. Using a pastry brush, brush the tops of the puff pastry with the beaten egg wash.
7. Bake for 20-25 minutes, or until the puff pastry is deep golden brown. Remove from oven and carefully flip the pastries over to reveal! Garnish with balsamic glaze and fresh basil. Enjoy!