Pesto Caprese Puff Pastry Pizza
We adore this caprese puff pastry! Flaky puff pastry is layered with fresh basil pesto, juicy ripe tomatoes, fresh mozzarella cheese and a balsamic glaze. It's a lovely weeknight meal or the perfect summer appetizer!
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
- 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 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. After 5 minutes, pat them dry with a paper towel.
- Spread the pesto on the puff pastry, leaving a 1-inch border. Top with the tomatoes. Top with the mozzarella pieces.
- Brush the edges of the puff pastry with the egg wash. This is optional, but helps give that shiny, puff pastry crust.
- Bake for 20 to 25 minutes, or until the puff pastry is golden and crisp.
- Remove from the oven and drizzle with more pesto. Drizzle with balsamic glaze. Top with fresh basil and a sprinkle of mozzarella. Slice and serve!
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