Pesto Caprese Puff Pastry Pizza Recipe
This Pesto Caprese Puff Pastry Pizza is a delightful fusion of flaky, buttery puff pastry topped with vibrant pesto, fresh beefsteak tomatoes, creamy mozzarella, and a balsamic glaze drizzle. It’s an easy-to-make, elegant appetizer or light meal that bursts with Italian-inspired flavors and a perfect balance of textures.
- Prep Time: 15 minutes
- Cook Time: 20 to 25 minutes
- Total Time: 35 to 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pastry Base
- 1 sheet puff pastry, thawed if frozen
Toppings
- 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
Finishing
- 1 egg + 1 teaspoon water, beaten together for egg wash
- Balsamic glaze, for drizzling
- Fresh basil leaves, for topping
Instructions
- Preheat and Prepare Pastry: Preheat your oven to 425°F (220°C). Lay the puff pastry sheet on parchment paper placed on a baking sheet. Poke holes all over the pastry with a fork to prevent large bubbles during baking.
- Prepare Tomatoes: Thinly slice the beefsteak tomatoes, then place them on a paper towel. Sprinkle generously with kosher salt and let them sit for 5 minutes to draw out excess moisture. Afterward, gently pat dry with another paper towel to remove released juices.
- Assemble the Pizza: Spread ⅓ cup of pesto evenly over the puff pastry, leaving about a 1-inch border around the edges. Layer the salt-dried tomato slices over the pesto, then scatter the pulled-apart mozzarella pieces on top.
- Apply Egg Wash: Brush the edges of the puff pastry with the beaten egg and water mixture. This step is optional but will give the crust a shiny, golden finish when baked.
- Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the puff pastry has puffed up, turned golden brown, and looks crisp.
- Finish and Serve: Remove the pizza from the oven. Drizzle additional pesto and balsamic glaze over the top. Garnish with fresh basil leaves and a sprinkle of parmesan cheese. Slice and serve immediately.
Notes
- Allowing the tomatoes to release moisture prevents a soggy crust.
- You can use store-bought or homemade pesto depending on preference.
- The egg wash is optional but contributes to a beautiful golden crust.
- Serve this pizza warm for the best texture and flavor.
- For a gluten-free version, use gluten-free puff pastry.
Keywords: Pesto Caprese Pizza, Puff Pastry Pizza, Italian Appetizer, Fresh Tomato Pizza, Vegetarian Pizza
