Caprese Puff Pastry – Pesto Caprese Puff Pastry Pizza
This is a summer paper plate right here.
These puff pastries are topped with the best pesto ever, ripe tomatoes, fresh mozzarella, balsamic glaze and a sprinkle of Parmesan. It tastes like summer and is so delicious that I can’t stand it.
It’s no secret that I’m freaked out by all things puff pastry. You can turn it into a pizza, tart, hand pie, soup, dessert, and more – I absolutely love it. It’s a great kitchen hack, easily accessible, and easy to use, not to mention incredibly buttery, flaky and delicious. I can never miss it!
I’ve made many different versions of puff pastry pizza over the years. Our favorite is probably the white pizza I eat on the weekends, it is loved by almost everyone. This is similar but with a lot more pesto, basil, and balsamic vinegar.
I start the puff pastry with my favorite pesto! naturally. I make pesto at least once a week. You can also use the store-bought version. It’s a staple that I have in my fridge at all times during the summer months because I use it so often. In this case, I spread it on puff pastry as a first layer, or on our sauce. It adds the perfect depth of flavor and goes great with tomatoes and mozzarella.
When it comes to tomatoes, I like to use ripe tomatoes and lightly salt them before placing them on the puff pastry. I then dry them with a paper towel once they release some of their juices.
This helps prevent the puff pastry from becoming watery. It’s the key!
The other key here is to cut the fresh mozzarella into small pieces. The fresh mozzarella slices are a bit thick and too heavy for the thin dough. By tearing the cheese into pieces, we not only cover more surface area with the cheese, we avoid weighing down portions of the pastry. It helps prevent the cheese from becoming watery as well.
The second option is to use grated mozzarella cheese or an Italian cheese blend. My favorite brand is Tillamook and I find it at Target.
Puff pastry is cooked for only 25 minutes. It’s very flaky and the perfect thin crust. I drizzle everything with a sweet balsamic glaze when it comes out of the oven. Lots of Parmesan cheese, another drizzle of pesto and some fresh basil are the finishing touches on this baby! It’s a great, easy weeknight meal or even a great appetizer.
While I tend to prefer serving puff pastry shortly after cooking it, reheating it for lunch the next day is also fine. You’ll lose a little of the structured crust, but the flavor is still amazing and very satisfying.
This is one of those easy meals that I usually have all the ingredients for, especially in the summer. It tastes luxurious and sophisticated, but is so simple.
There is no better summer treat!
Pesto caprese puff pastry
Pesto Caprese Puff Pastry Pizza
We love caprese puff pastry! Layer puff pastry with fresh basil pesto, ripe tomatoes, fresh mozzarella and balsamic glaze. It’s a great weeknight meal or the perfect summer appetizer!
- 1 puff pastry sheet, Thaw if frozen
- 1 to 2 tomato steak, Thin slices
- Kosher salt and pepper
- ⅓ cup pesto, Plus more to spray
- 6 ounce fresh mozzarella, It broke into pieces
- 1 Egg + 1 teaspoon water, Beat together to wash the eggs
- balsamic glaze, To spray
- fresh basil, To top
- parmesan cheese, To spray
- Preheat the oven to 425 degrees Fahrenheit. Place the puff pastry sheet on a piece of parchment paper, on a baking tray. Poke everything with a fork. This prevents large bubbles.
Cut the tomatoes into slices and place them on a paper towel. Sprinkle them everywhere with salt. Leave it for 5 minutes to release some of the juices. After 5 minutes, dry it with a paper towel.
Spread the pesto sauce over the puff pastry, leaving a 1-inch border. Top with tomatoes. Top with mozzarella pieces.
Brush the edges of the puff pastry with the egg mixture. This is optional, but it helps the pastry get a shiny, puffy crust.
Bake for 20 to 25 minutes, or until the puff pastry is golden and crisp.
We take it out of the oven and sprinkle more pesto on it. Drizzle with balsamic glaze. Top with fresh basil and a sprinkle of mozzarella cheese. Slice and serve!
This is all I want to eat.