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Preheat oven to 200 degrees/gas mark 6.
Heat the oil in a pan, and fry the onion and garlic until softened.
Pour over the chopped tomatoes and sugar, and bring to the boil.
Reduce the temperature, season with salt and pepper and leave to cool.
Place pastry onto a flat surface and roll flat.
Cut into a heart shape with a knife, and place onto a slightly oiled baking tray.
Spread over the cooled sauce, leaving a 1cm rim around the outside of the pastry.
Top with mozzarella, olives and sun dried tomatoes.
Brush egg over the exposed edge of the pastry.
Bake for around 10 minutes or until the pastry is crisp and golden.
Serve warm scattered with ripped basil leaves.