This Pesto Caprese Puff Pastry Pizza is an elegant yet simple dish that transforms traditional pizza into a flaky, buttery delight. With a crisp puff pastry base, creamy mozzarella, juicy tomatoes, and the fresh flavors of pesto and basil, this recipe delivers gourmet results with minimal effort. Perfect for a light lunch, appetizer, or a quick weeknight dinner, it’s a must-try for any pizza lover!
One summer evening, after a long day, I decided to surprise my husband with a dinner that felt fancy but didn’t require hours in the kitchen. I pulled out some puff pastry and the last of our fresh garden tomatoes, and this Pesto Caprese Puff Pastry Pizza was born. We sat outside on our porch, watching the sunset, and devoured the entire thing in one sitting! Now, it’s our go-to when we want to impress guests or just treat ourselves to a restaurant-quality meal at home.
Why This Pesto Caprese Puff Pastry Pizza is a Must-Try
- Light and Crispy: The puff pastry creates a perfectly flaky, golden crust that is lighter than traditional pizza dough.
- Fresh and Flavorful: With juicy tomatoes, creamy mozzarella, and a vibrant pesto base, this pizza is bursting with fresh summer flavors.
- Easy Elegance: This recipe comes together in under 30 minutes, making it a quick yet impressive option for entertaining or a relaxed dinner.
- Customizable: Add your own favorite toppings, from prosciutto to roasted vegetables, to make this pizza your own.
- Perfect for Any Occasion: Whether it’s a light lunch, an appetizer for a party, or a simple dinner, this puff pastry pizza is versatile enough for any situation.
Ingredients
- 1 sheet puff pastry (about 250g), thawed if frozen
- 1 to 2 beefsteak tomatoes (around 250-500g), thinly sliced
- Kosher salt and black pepper, to taste
- ⅓ cup (80g) pesto, plus extra for drizzling
- 6 oz (170g) fresh mozzarella, torn into pieces
- 1 egg + 1 teaspoon water (for egg wash)
- Balsamic glaze, for drizzling
- Fresh basil, for garnish
- Grated parmesan cheese, for sprinkling
Directions
- Preheat & Prepare Puff Pastry:
Preheat your oven to 425°F (220°C). Lay the puff pastry sheet on a parchment-lined baking sheet. Use a fork to poke holes all over the surface to prevent the pastry from puffing up too much during baking. - Prepare the Tomatoes:
Thinly slice the beefsteak tomatoes and place them on a paper towel. Sprinkle with kosher salt and let them sit for 5 minutes to draw out excess moisture. Afterward, gently pat them dry with another paper towel to prevent sogginess. - Assemble the Pizza:
Spread the pesto evenly over the puff pastry, leaving a 1-inch (2.5 cm) border around the edges. Layer the tomato slices on top of the pesto, then scatter the torn mozzarella pieces over the tomatoes. - Egg Wash (Optional):
Brush the exposed edges of the puff pastry with the egg wash (1 egg beaten with 1 teaspoon of water). This will give the crust a glossy, golden finish. - Bake:
Bake the pizza in the preheated oven for 20 to 25 minutes, or until the puff pastry is golden brown and crisp, and the cheese is bubbly. - Garnish & Serve:
Remove from the oven and drizzle with additional pesto and balsamic glaze. Top with fresh basil leaves and a sprinkle of grated parmesan cheese. Slice and serve hot!
Notes:
- Tomato Tip: Salting and patting the tomatoes dry is crucial to prevent the puff pastry from becoming soggy.
- Balsamic Glaze: You can make your own balsamic glaze by reducing balsamic vinegar over low heat until it thickens, or use store-bought for convenience.
- Puff Pastry Substitutions: If you don’t have puff pastry, you can substitute with pre-made pizza dough or even phyllo dough for a different texture.
- Additional Toppings: For a heartier pizza, add sliced prosciutto, caramelized onions, or roasted red peppers before baking.
