Name: Pesto Caprese Puff Pastry Pizza Recipe
Prep time: 15 min
Cook time: PT-490150H32M49S
Total time: PT-490150H32M49S
Cuisine: Italian
Ingredients: 1 sheet puff pastry, thawed if frozen; 1 to 2 beefsteak tomatoes, thinly sliced; Kosher salt and pepper, to taste; ⅓ cup pesto, plus more for drizzling; 6 ounces fresh mozzarella, pulled apart into pieces; Parmesan cheese, for sprinkling; 1 egg + 1 teaspoon water, beaten together for egg wash; Balsamic glaze, for drizzling; Fresh basil leaves, for topping

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Introduction

This Pesto Caprese Puff Pastry Pizza is a delightful twist on the classic Caprese salad, combining fresh tomatoes, mozzarella, and basil atop flaky, golden puff pastry. It’s a quick and elegant dish perfect for a light lunch, appetizer, or casual dinner.

A rectangular puff pastry tart is cut into eight pieces and placed on white parchment paper over a white marbled texture. The tart has a golden-brown, flaky crust with a puffy edge that is thicker and darker than the center. The toppings include layers of roasted red and yellow tomato slices with soft, melted white cheese spread evenly across the surface. Green pesto drizzles and dark balsamic glaze streaks are scattered on top, adding color contrast. Fresh green basil leaves are placed on several pieces, giving a fresh look. The tart's texture looks airy and crisp with slightly charred edges. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 425 degrees 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 bubbles during baking.
Step 2: Slice the tomatoes and place them on a paper towel. Sprinkle generously with kosher salt and let sit for 5 minutes to release excess juices. Afterward, pat the slices dry with another paper towel.
Step 3: Spread the pesto evenly over the puff pastry, leaving a 1-inch border around the edges. Arrange the tomato slices on top, then scatter the fresh mozzarella pieces over the tomatoes.
Step 4: Brush the edges of the puff pastry with the beaten egg wash to give the crust a shiny, golden finish once baked.
Step 5: Bake in the preheated oven for 20 to 25 minutes, or until the puff pastry is puffed, golden, and crisp.
Step 6: Remove from the oven and drizzle with additional pesto and balsamic glaze. Garnish with fresh basil leaves and a sprinkle of Parmesan cheese. Slice and serve immediately.

Tips & Variations

For a more intense flavor, use sun-dried tomatoes instead of fresh tomatoes or add a layer of roasted garlic under the pesto.
If fresh basil is not available, substitute with fresh arugula or spinach after baking for a different but delicious twist.
To make this recipe vegetarian-friendly while adding texture, sprinkle toasted pine nuts over the top before baking.
Use homemade pesto if possible for the freshest taste, or store-bought works well in a pinch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or toaster oven at 350 degrees F until the crust is crisp again. Avoid microwaving to prevent a soggy crust.

How to Serve

A rectangular puff pastry tart cut into eight pieces rests on white parchment paper over a white marbled texture. The tart has a golden brown, slightly puffy crust with a crisp texture. The top layer shows a mix of melted white cheese and sliced red and yellow tomatoes arranged in overlapping circles. Fresh green basil leaves are scattered across the tart. Drizzles of dark balsamic glaze and bright green pesto sauce are spread unevenly over the top, adding contrast and shine. The tart looks warm with slight bubbling in the cheese and a rustic, homemade feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tomatoes for this recipe?

Yes, you can use Roma or heirloom tomatoes, but beefsteak tomatoes are preferred for their size and juiciness. Just be sure to slice them thinly and pat dry to avoid soggy pastry.

Is it possible to prepare this recipe ahead of time?

You can assemble the pizza on the puff pastry and refrigerate it for up to 4 hours before baking. Just be sure to cover it tightly with plastic wrap to keep the pastry from drying out.