Description
This Pesto Caprese Puff Pastry Pizza is a delicious twist on the classic Caprese salad, featuring a flaky puff pastry crust topped with fresh tomatoes, pesto, mozzarella, and a balsamic glaze. It’s easy to make and perfect for a quick weeknight dinner or as an appetizer for entertaining.
Ingredients
Units
Scale
Puff Pastry:
- 1 sheet puff pastry, thawed if frozen
Caprese Toppings:
- 1 to 2 beefsteak tomatoes, thinly sliced
- kosher salt and pepper
- 1/3 cup pesto, plus more for drizzling
- 6 ounces fresh mozzarella, pulled apart into pieces
Egg Wash:
- 1 egg + 1 teaspoon water, beaten together
Finishing Touches:
- 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 to prevent large bubbles.
- Prepare the tomatoes: Slice the tomatoes and place them on a paper towel. Sprinkle with salt and let sit for 5 minutes to release juices. Pat dry with a paper towel.
- Assemble the pizza: Spread the pesto on the puff pastry, leaving a border. Top with tomatoes and mozzarella.
- Brush with egg wash: Brush the edges of the pastry with the egg wash for a shiny crust.
- Bake: Bake for 20-25 minutes until golden and crisp.
- Finish and serve: Drizzle with more pesto and balsamic glaze. Top with basil, mozzarella, and parmesan. Slice and enjoy!
Notes
- For extra flavor, you can add a sprinkle of crushed red pepper flakes before baking.
- Make sure to thaw the puff pastry according to package instructions for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 2g
- Sodium: 380mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg
