Description
A delicious and easy-to-make Pesto Caprese Puff Pastry Pizza that combines flaky puff pastry with vibrant basil pesto, fresh cherry tomatoes, and gooey mozzarella cheese. Perfect as an appetizer, lunch, or light dinner, garnished with fresh basil and a drizzle of balsamic glaze for a touch of sweetness.
Ingredients
Base
- 1 sheet puff pastry, thawed
Toppings
- 1/3 cup basil pesto
- 1 cup cherry tomatoes, halved
- 6 ounces fresh mozzarella, sliced or torn
- 1 tablespoon olive oil
- Salt and black pepper to taste
Garnish
- Fresh basil leaves
- Balsamic glaze for drizzling (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Puff Pastry: Roll out the thawed puff pastry slightly to smooth out creases then transfer it to the prepared baking sheet. Use a knife to lightly score a 1/2-inch border around the edges, being careful not to cut all the way through. This will help the border puff up and keep the toppings contained.
- Spread Pesto: Evenly spread the basil pesto inside the scored border on the puff pastry, ensuring good coverage for flavor.
- Add Toppings: Arrange the halved cherry tomatoes and sliced or torn mozzarella over the pesto, spreading them out evenly for balanced bites.
- Season and Oil: Drizzle the olive oil over the entire pizza and season with salt and black pepper to taste to enhance the flavors.
- Bake: Place the baking sheet in the preheated oven and bake for 18 to 22 minutes until the puff pastry is golden and puffed, and the mozzarella cheese is melted and bubbling.
- Finish and Serve: Remove the pizza from the oven and let it cool slightly. Garnish with fresh basil leaves and drizzle with balsamic glaze if desired. Slice and serve warm.
Notes
- Serve as an appetizer, lunch, or light dinner.
- For extra flavor, add a sprinkle of red pepper flakes before baking.
- Sun-dried tomatoes can be used instead of fresh cherry tomatoes for a different flavor profile.
