On a clean, dry surface sprinkle a small amount of flour to prevent sticking and lay down your sheet of defrosted puff pastry. Using a rolling pin, roll the pastry into a 10”x14” rectangle of even thickness. Place in the refrigerator until needed.
In a small skillet, bring the olive oil to medium heat. Add the garlic and allow garlic to cook for about a minute. Remove the garlic and oil to a small side dish to cool.
Line a large baking sheet with parchment paper and set aside. Place the rolled pastry onto a cutting board and using a knife (or a pizza cutter works wonderfully for this!), cut the dough into 12 equal pieces (3 sections lengthwise and 4 widthwise). Place the pastry sections a little bit apart on your parchment lined baking sheet.
Using a pastry brush, lightly brush the garlic and oil across the center of each pastry piece. Top the oil with a tablespoon of Mozzarella per piece, then add the sliced basil and tomato. Make sure you leave an edge around the toppings on each piece.
Preheat the oven to 400. Place the baking sheet into the refrigerator for about 10 minutes to ensure the pastry is still a bit chilled. Transfer the sheet to the oven and bake for 15-20 minutes until pastry is golden and cheese is melted.