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5.0 from 51 votes

Pesto Caprese Puff Pastry Pizza

We adore this caprese puff pastry! Flaky puff pastry is layered with fresh basil pesto, juicy ripe tomatoes, fresh mozzarella cheese and a balsamic glaze. It's a lovely weeknight meal or the perfect summer appetizer!

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 2 to 4 people
Course: Main Course
Cuisine: American

Ingredients

  • 1 sheet puff pastry, thawed if frozen
  • 1 to 2 beefsteak tomatoes, thinly sliced
  • kosher salt and pepper
  • ⅓ cup pesto, plus more for drizzling
  • 6 ounces fresh mozzarella, pulled apart into pieces
  • 1 egg + 1 teaspoon water, beaten together for egg wash
  • balsamic glaze, for drizzling
  • fresh basil, for topping
  • Parmesan cheese, for sprinkling

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Spread the pesto on the puff pastry, leaving a 1-inch border. Top with the tomatoes. Top with the mozzarella pieces.
  4. Brush the edges of the puff pastry with the egg wash. This is optional, but helps give that shiny, puff pastry crust.
  5. Bake for 20 to 25 minutes, or until the puff pastry is golden and crisp.
  6. 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!