
Here’s a tasty Pesto Caprese Puff Pastry Pizza that’s simple and fancy enough for a quick bite. Flaky, buttery pastry meets juicy tomatoes, creamy mozzarella, and fresh pesto for a light meal or a wow appetizer when friends are over.
The first time I whipped this up on a hectic night, I wanted something fresh with little hassle. The mix of melty cheese and crispy pastry quickly won over my family.
What You Need
- One sheet of puff pastry thawed: makes that flaky yummy crust
- Firm but ripe beefsteak tomatoes: sliced thin for juicy sweetness and good texture
- Kosher salt and pepper: sprinkles to boost the tomato flavor
- Pesto: packs a fresh herb punch; use homemade or a quality jar
- Fresh mozzarella: creamy and melts perfectly without stealing the show
- Egg beaten with water: for brushing pastry edges, gives a shiny golden look
- Balsamic glaze: drizzle at the end adds a sweet tang
- Fresh basil leaves: for a bright, fragrant finish
- Grated parmesan cheese: a nutty, savory sprinkle on top
How to Make It
- Base Prep
- Heat your oven to 425°F. Place puff pastry on parchment paper on a baking tray. Prick the dough with a fork all over so it doesn’t puff up too much while baking.
- Tomato Prep
- Slice your tomatoes thin then lay them on paper towels. Sprinkle with kosher salt and let them rest for 5 minutes. This pulls out extra juice so the pastry stays crisp when you pat them dry.
- Add the Layers
- Spread pesto over the pastry but leave about an inch border empty. Layer the dried tomato slices evenly then tear fresh mozzarella and scatter on top.
- Make It Shine
- Brush the pastry edges with the egg wash to get a shiny golden crust after baking.
- Baking
- Bake for 20-25 minutes until the pastry is puffed up and golden crisp.
- Finishing Touches
- Pull the pizza out of the oven. Drizzle more pesto and balsamic glaze on top. Toss on basil leaves and sprinkle parmesan. Slice and enjoy right away.

My favorite bit is tossing fresh basil at the end for that fresh pop. I served this at a summer picnic and everyone loved how light but filling it was.
How to Store
If you have leftovers, pop them in the fridge up to two days. Warm gently in a low oven so the crust stays crisp. Skip the microwave or the pastry might get soggy.
Swaps
If you can’t find fresh mozzarella, burrata or a mild fresh cheese like fior di latte works well. Store-bought pesto is fine but making your own with basil, pine nuts, garlic, parmesan, and olive oil tastes even better.
Serving Ideas
Pair your pizza with a simple green salad tossed lightly with lemon and olive oil. A crisp white wine or sparkling water with a lemon wedge also makes a nice match.
Where It Comes From
Caprese flavors come from Italy’s Campania area famous for its fresh mozzarella and tomatoes. Using puff pastry to make a pizza mix Italian basics with a French twist for exciting textures and tastes.

Common Recipe Questions
- → Which puff pastry is best?
Go for a good quality puff pastry that's thawed. It’ll bake up flaky and golden.
- → How do I stop the pastry from puffing up too much?
Poke the pastry with a fork all over so steam can get out and big bubbles don’t happen.
- → Why salt and rest the tomatoes before baking?
Salting pulls out extra water from the tomatoes, keeping the crust from getting soggy and making the tomatoes sweeter.
- → Can I swap fresh mozzarella for another cheese?
Mozzarella is creamy and works great, but burrata or fontina are tasty swaps too.
- → Why brush the edges with egg wash?
The egg wash helps the crust get shiny and golden and makes it nice and crisp when baked.
- → How can I switch up the toppings?
You can throw on roasted veggies, prosciutto, or extra herbs to mix up the flavors.