Pesto Caprese Puff Pastry Pizza
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
Pesto Caprese Puff Pastry Pizza
Description
This pizza begins with a thawed sheet of puff pastry pricked all over to prevent air pockets. Tomato slices are salted and rested briefly to release excess moisture, then patted dry to avoid sogginess. Pesto is spread evenly over the pastry, leaving a border, and topped with the drained tomato slices followed by torn fresh mozzarella pieces.
The edges of the pastry are brushed with an egg wash to encourage a golden, shiny crust. Baking at 425°F for about 20 to 25 minutes yields a crisp, browned base and bubbling cheese. After baking, drizzling additional pesto and balsamic glaze adds brightness and richness, while fresh basil leaves and a sprinkle of Parmesan contribute herbaceous and savory notes.
This puff pastry pizza offers a quick way to prepare a Caprese-inspired dish with a buttery crust and fresh toppings, suitable as a snack, appetizer, or light meal.
Ingredients
- 1 puff pastry thawed if frozen, sheet
- 1 to 2 tomato thinly sliced, beefsteak
- salt kosher salt
- black pepper kosher salt
- ⅓ cup pesto plus more for drizzling
- 6 ounces mozzarella cheese pulled apart into pieces, fresh
- 1 egg beaten together for egg wash, plus 1 teaspoon water
- balsamic glaze for drizzling
- basil for topping, fresh
- Parmesan Cheese for sprinkling
Instructions
- Preheat the oven to 425 degrees F. Place the puff pastry sheet on a piece of parchment paper, on a baking sheet. Poke it all over with a fork. This prevents large bubbles.
- Slice the tomatoes and place them on a paper towel. Sprinkle them all over with salt. Let sit for 5 minutes to release some of the juices. After 5 minutes, pat them dry with a paper towel.
- Spread the pesto on the puff pastry, leaving a 1-inch border. Top with the tomatoes. Top with the mozzarella pieces.
- Brush the edges of the puff pastry with the egg wash. This is optional, but helps give that shiny, puff pastry crust.
- Bake for 20 to 25 minutes, or until the puff pastry is golden and crisp.
- Remove from the oven and drizzle with more pesto. Drizzle with balsamic glaze. Top with fresh basil and a sprinkle of mozzarella. Slice and serve!
User Reviews
Overall Rating
5
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