Directions

1. Slice tomatoes thin and place on paper towels and sprinkle with salt.  Cover with more towels and weigh down with something heavy like a cutting board.  Leave for at least 1 hour.  This will remove excess moisture from the tomatoes and prevent soggy pizza crust.
2. Combine the crushed garlic, a pinch of salt and olive oil in a small dish and let steep.
3. Preheat oven to 425 F.
4. Line a large baking sheet with parchment paper.
5. Roll out entire piece of puff pastry on a floured surface to the size of the baking sheet.  Transfer the puff pastry to the baking sheet by rolling the puff around the rolling pin.
6. Sprinkle the puff with the Parmesan cheese and poke full of holes with a fork.  Bake at 425 F for 15 minutes.  Remove from oven and flatten any large bubbles that may form.
7. Reduce heat in oven to 350 F.
8. Sprinkle the shell with the mozzarella.
9. Shingle the tomatoes on top of the cheese and brush the garlic and olive oil over the tomatoes.
10. Bake at 350 F for 15 minutes or until shell is golden and cheese is melted.
11. Remove from oven and sprinkle with shredded basil and fresh ground pepper.
12. Cool about 5 minutes and serve.