Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper and place one pastry sheet on each.

Use a knife to score a 1/2-inch border around the edges, careful to cut only halfway through the dough. Use a fork to prick the dough all over (making sure not to pierce all the way through) to prevent it from puffing up in the oven.

Brush egg over the borders. Bake 10 minutes.

Remove from the oven. Using the back of a fork, press down the centers of the pastry crusts.

Spread half the marinara over each crust, leaving the border empty.

Top each pizza with half the tomatoes and mozzarella. Sprinkle salt to taste.

Bake 15–18 minutes, or until pastry is golden and cheese is melted and bubbly. Top each pizza with half the basil and Parmesan.