1 sheet puff pastry dough, rolled or pressed to about 10 x 14 (or use phyllo dough, brushing each of 12 sheets with a bit of olive oil or melted butter, or use a pre-baked pizza crust, etc)
4 tablespoons prepared pesto
2 tablespoons dry bread crumbs (we used finely crushed garlic croutons instead - very flavorful!)
3/4 cup freshly grated Parmesan Reggiano (you can play around with the cheese flavors)
1 medium red tomato, cut into 1/4" slices (we used 3 different colored small heirloom tomatoes – very pretty, and they were very sweet)
1 medium yellow tomato, cut into 1/4" slices
1/4 teaspoon pepper
couple shakes of garlic salt or powder
5 to 6 fresh basil leaves, thinly sliced (we forgot to add this when it came out of the oven – was excellent as is, but we'll try this next time)
How to make it
Press puff pastry into bottom of small cookie sheet (10x14) that has been sprayed with oil.
Spread pesto over top of crust.
Sprinkle the bread crumbs or crushed croutons over the pesto.
Sprinkle 1/2 cup of cheese over the bread crumbs.
Fold each side of the dough up about ½" to form a rim.
Arrange tomato slices over cheese.
Sprinkle tomatoes with pepper and garlic salt or powder.
Sprinkle remaining 1/4 cup cheese over tomatoes.
Bake at 400° for 20 to 25 minutes or until crust is golden brown and crispy.
Cool on a wire rack for 5 minutes then garnish with fresh basil before cutting and serving.