Preheat oven to 220ºC.
Lightly roll out the puff pastry to a 1/2 cm in thickness, cut out 2 circles with a diameter of 15 cm. Prick the centre of the pastry repeatedly with a fork to prevent it from rising, leaving a 1cm border untouched.
Place the pastry on a non-stick or greased baking sheet. Spread the base generously with basil pesto. Top with fresh ricotta. In a concentric circle alternate the tomato slices with Parma ham. Drizzle with olive oil, sprinkle with Italian or Provencal Rub and season well. Lightly brush the border with beaten egg.
Bake for 10 – 15 minutes until the pastry is puffed and golden brown.
To serve, top with baby greens that have been lightly dressed with olive oil and a squeeze of lemon or a splash of balsamic vinegar.
Note: If you prick the border, it will not rise and puff up.
