Pesto Caprese Puff Pastry Pizza Recipe
A delightful and easy-to-make Pesto Caprese Puff Pastry Pizza that combines the classic flavors of caprese salad with the buttery flakiness of puff pastry. Perfect for a quick and impressive appetizer or light meal.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 1 puff pastry pizza 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Puff Pastry:
- 1 sheet puff pastry, (thawed if frozen)
Caprese Toppings:
- 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
- Preheat the oven: 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.
- Slice and prepare the tomatoes: 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. Pat them dry with a paper towel.
- Assemble the pizza: Spread the pesto on the puff pastry, leaving a 1-inch border. Top with the salted tomatoes and mozzarella pieces.
- Brush with egg wash: Brush the edges of the puff pastry with the egg wash to create a shiny crust.
- Bake: Bake for 20 to 25 minutes until the pastry is golden and crisp.
- Finish and serve: Drizzle with more pesto and balsamic glaze. Top with fresh basil, additional mozzarella, and a sprinkle of parmesan. Slice and enjoy!
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
Keywords: Pesto Caprese Puff Pastry Pizza, Caprese Pizza, Puff Pastry Pizza, Pesto Pizza
