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Pesto Caprese Puff Pastry Pizza Recipe

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3.8 from 50 reviews

This Pesto Caprese Puff Pastry Pizza features flaky puff pastry layered with fresh basil pesto, ripe beefsteak tomatoes, creamy mozzarella, and finished with a balsamic glaze and fresh basil. Perfect as a quick weeknight meal or elegant summer appetizer, this recipe combines classic Italian flavors with a delightful crispy texture.

  • Total Time: 50 minutes
  • Yield: 2 to 4 servings

Ingredients

For the Pizza Base

  • 1 sheet puff pastry, thawed if frozen

For the 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
  • Balsamic glaze, for drizzling
  • Fresh basil, for topping
  • Parmesan cheese, for sprinkling

For Egg Wash

  • 1 egg + 1 teaspoon water, beaten together

Instructions

  1. Preheat and Prepare Pastry: Preheat your oven to 425°F (220°C). Place the thawed puff pastry sheet on a piece of parchment paper set on a baking sheet. Use a fork to poke holes all over the pastry to prevent large air bubbles during baking.
  2. Prepare Tomatoes: Thinly slice the beefsteak tomatoes and place the slices on a paper towel. Sprinkle them with kosher salt and let them sit for 5 minutes to draw out excess moisture. Afterward, pat the slices dry gently with another paper towel to avoid soggy pastry.
  3. Assemble Pizza: Spread ⅓ cup of pesto evenly over the puff pastry, leaving about a 1-inch border around the edges. Arrange the tomato slices on top of the pesto, followed by torn pieces of fresh mozzarella cheese.
  4. Apply Egg Wash: Optionally, brush the exposed edges of the puff pastry with the beaten egg and water mixture. This helps the crust develop a shiny, golden finish when baked.
  5. Bake: Bake the pizza in the preheated oven for 20 to 25 minutes, or until the puff pastry is golden brown and crisp.
  6. Finish and Serve: Remove the pizza from the oven. Drizzle additional pesto and balsamic glaze over the top. Sprinkle with fresh basil leaves and a little grated parmesan cheese. Slice and serve immediately.

Notes

  • Allowing the tomatoes to rest and patting them dry helps prevent the pastry from becoming soggy.
  • Using a sharp knife to thinly slice the tomatoes ensures even cooking and presentation.
  • For a vegetarian option, this recipe works well as is, since it does not include meat.
  • The egg wash enhances color and texture but can be omitted for an egg-free version.
  • Balsamic glaze adds a sweet tang to balance the richness of the pesto and cheese.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/pesto-caprese-puff-pastry-pizza-recipe/