This Pesto Caprese Puff Pastry Pizza is everything you love about caprese salad layered onto a flaky, golden puff pastry base. With fresh basil pesto, juicy tomatoes, creamy mozzarella, and a sweet balsamic glaze, it makes a stunning summer appetizer or a quick, satisfying weeknight meal.
Yield: 2 to 4 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Ingredients
- 1 sheet puff pastry, thawed if frozen
- 1 to 2 beefsteak tomatoes, thinly sliced
- Kosher salt and pepper, to taste
- 1/3 cup pesto, plus more for drizzling
- 6 ounces fresh mozzarella, pulled apart into pieces
- 1 egg + 1 teaspoon water, beaten (for egg wash)
- Balsamic glaze, for drizzling
- Fresh basil, for topping
- Parmesan cheese, for sprinkling
Instructions
Preheat the oven to 425°F. Place the puff pastry sheet on a piece of parchment paper on a baking sheet. Poke the pastry all over with a fork to prevent large air bubbles.
Slice the tomatoes and lay them on a paper towel. Sprinkle with kosher salt and let sit for 5 minutes to draw out moisture. Pat them dry with another paper towel.
Spread the pesto evenly over the puff pastry, leaving a 1-inch border around the edges. Layer the sliced tomatoes over the pesto. Top with torn mozzarella pieces.
Brush the edges of the pastry with the egg wash to encourage a shiny, golden crust.
Bake for 20 to 25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven. Drizzle with additional pesto and balsamic glaze. Top with fresh basil leaves and a sprinkle of parmesan cheese. Slice and serve warm.
Notes
For best results, use room-temperature puff pastry to ensure even baking.
Patting the tomatoes dry is essential to prevent a soggy crust.
Swap beefsteak tomatoes for heirlooms or cherry tomatoes for a colorful twist.
Add a few red pepper flakes or a thin layer of garlic oil under the pesto for extra flavor.
Leftovers can be stored in the fridge and reheated in a 375°F oven until crisp.
Pesto Caprese Puff Pastry Pizza
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 2 to 4 servings 1x
Description
This Pesto Caprese Puff Pastry Pizza is everything you love about caprese salad layered onto a flaky, golden puff pastry base. With fresh basil pesto, juicy tomatoes, creamy mozzarella, and a sweet balsamic glaze, it makes a stunning summer appetizer or a quick, satisfying weeknight meal.
Ingredients
-
1 sheet puff pastry, thawed if frozen
-
1 to 2 beefsteak tomatoes, thinly sliced
-
Kosher salt and pepper, to taste
-
1/3 cup pesto, plus more for drizzling
-
6 ounces fresh mozzarella, pulled apart into pieces
-
1 egg + 1 teaspoon water, beaten (for egg wash)
-
Balsamic glaze, for drizzling
-
Fresh basil, for topping
-
Parmesan cheese, for sprinkling
Instructions
Preheat the oven to 425°F. Place the puff pastry sheet on a piece of parchment paper on a baking sheet. Poke the pastry all over with a fork to prevent large air bubbles.
Slice the tomatoes and lay them on a paper towel. Sprinkle with kosher salt and let sit for 5 minutes to draw out moisture. Pat them dry with another paper towel.
Spread the pesto evenly over the puff pastry, leaving a 1-inch border around the edges. Layer the sliced tomatoes over the pesto. Top with torn mozzarella pieces.
Brush the edges of the pastry with the egg wash to encourage a shiny, golden crust.
Bake for 20 to 25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven. Drizzle with additional pesto and balsamic glaze. Top with fresh basil leaves and a sprinkle of parmesan cheese. Slice and serve warm.
Notes
For best results, use room-temperature puff pastry to ensure even baking.
Patting the tomatoes dry is essential to prevent a soggy crust.
Swap beefsteak tomatoes for heirlooms or cherry tomatoes for a colorful twist.
Add a few red pepper flakes or a thin layer of garlic oil under the pesto for extra flavor.
Leftovers can be stored in the fridge and reheated in a 375°F oven until crisp.