Torta Rustica with Roasted Peppers and Smoked Mozzarella

Ingredients

• ½ 17.3-ounce box puff pastry (1 sheet)
• 8 ounces smoked part-skim mozzarella, grated
• 1 cup part-skim ricotta cheese
• ¼ cup grated Parmesan cheese
• ¼ cup prepared pesto
• 3/4 cup fine, dry breadcrumbs
• 1 13.75-ounce jar artichoke hearts, drained, dried on paper towels, and quartered
• 14 ounces prepared caponata
• 1 12-ounce jar roasted peppers, drained, dried on paper towels and sliced
• 1 egg, beaten
• 2 teaspoons sesame seeds