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Pesto Caprese Puff Pastry Pizza

Pesto Caprese Puff Pastry Pizza
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Indulge in the delightful flavors of Pesto Caprese Puff Pastry Pizza, a perfect dish for busy weeknights or summer gatherings. This recipe features a flaky puff pastry base topped with vibrant fresh basil pesto, juicy beefsteak tomatoes, and creamy mozzarella. It’s an easy yet impressive addition to any meal, whether served as a main course or sliced into bite-sized pieces for appetizers. The combination of textures and tastes, along with its beautiful presentation, will have your guests raving about this delicious creation.

Ingredients

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  • 1 sheet puff pastry (thawed if frozen)
  • 1 to 2 beefsteak tomatoes (thinly sliced)
  • Kosher salt and pepper
  • ⅓ cup basil 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

  1. Preheat your oven to 425°F.
  2. Place the puff pastry on parchment paper on a baking sheet and poke holes all over it with a fork.
  3. Slice the beefsteak tomatoes, sprinkle them with salt, and let them sit on a paper towel for about 5 minutes to draw out moisture before patting dry.
  4. Spread the pesto evenly over the puff pastry, leaving a 1-inch border around the edges. Layer the sliced tomatoes on top, then distribute the mozzarella pieces evenly.
  5. Brush the edges of the pastry with egg wash for a golden finish.
  6. Bake in the preheated oven for 20 to 25 minutes until golden brown and crisp.
  7. After baking, drizzle with additional pesto and balsamic glaze, then top with fresh basil and Parmesan cheese before slicing.

Nutrition

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