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Place a large baking tray in the oven and preheat oven to 220C.
Place 1 sheet of flo on a piece of baking paper. Brush with oil and top with another sheet. Repeat until you have a stack of 9 sheets, then prick all over with a fork. Spread with half the pesto and sprinkle over mozzarella, leaving a 2cm border around the edges. Fold in the edges to make a crust. Carefully transfer to preheated tray and bake for 10 minutes or until crisp.
Top with beetroot and feta, season, then return to the oven for a further 5 minutes or until warmed through. Top with parsley, mint, pine nuts and remaining pesto.