2. Lightly oil a baking sheet. Layer the pastry sheets on top of one another on the baking sheet, brushing each one generously with olive oil as you layer. Spread the tomato paste over the top, leaving a 2cm border all around.
3. Top with the roasted vegetables and mozzarella then bake in the oven for 12-15 minutes, until crisp and golden brown.
4. Meanwhile, place a small frying pan over a low heat. Add the pine nuts and toast until golden. Add to a food processor with the basil, parmesan, olive oil and garlic and mix until smooth. Season with salt and pepper.
5. Just before serving, drizzle 4 tablespoons of the pesto over the pizza.