Pesto Caprese Puff Pizza (Print Version)
# Ingredients:
→ Pastry
01 -
1 sheet puff pastry, thawed
→ Vegetables
02 -
1 to 2 beefsteak tomatoes, thinly sliced
→ Dairy
03 -
170 grams fresh mozzarella
04 -
Parmesan cheese, for garnish
→ Condiments & Spices
05 -
⅓ cup prepared pesto
06 -
Kosher salt, to taste
07 -
Black pepper, to taste
08 -
Balsamic glaze, for drizzling
→ Other
09 -
1 large egg beaten with 1 teaspoon water (egg wash)
10 -
Fresh basil leaves, for garnish
# Instructions:
01 -
Preheat oven to 425°F (220°C). Place the thawed puff pastry sheet onto parchment paper on a baking sheet. Prick the surface evenly with a fork to prevent puffing excessively.
02 -
Thinly slice the tomatoes, place them on a paper towel and season with kosher salt. Let rest for 5 minutes to draw out moisture, then gently pat dry with a paper towel.
03 -
Spread the pesto evenly over the puff pastry, leaving a 1-inch border around the edges. Arrange the tomato slices evenly on top, then layer with pieces of fresh mozzarella.
04 -
Brush the exposed edges of the puff pastry with the beaten egg and water mixture to promote a golden, glossy crust.
05 -
Bake in the preheated oven for 20 to 25 minutes or until the puff pastry is golden brown and crisp.
06 -
Remove from oven. Drizzle additional pesto and balsamic glaze evenly over the top. Garnish with fresh basil leaves and a sprinkle of parmesan cheese. Slice and serve immediately.
# Notes:
01 -
For optimal flavor, use high-quality fresh mozzarella and pesto. Adjust balsamic glaze quantity as preferred. Additional toppings like roasted vegetables or prosciutto can be added.