Caprese Puff Pizza (Printable Version)
# What You'll Need:
→ Dairy
01 -
170 grams fresh mozzarella
02 -
Parmesan for topping
→ Pastry
03 -
One sheet of puff pastry, thawed
→ Condiments & Spices
04 -
Balsamic glaze to drizzle
05 -
Black pepper as you like it
06 -
⅓ cup ready-made pesto
07 -
Kosher salt to your taste
→ Other
08 -
1 large egg beaten with a teaspoon of water for egg wash
09 -
Fresh basil leaves for decorating
→ Vegetables
10 -
1 or 2 beefsteak tomatoes, sliced thin
# Steps to Follow:
01 -
Turn your oven up to 425°F (220°C). Put the puff pastry sheet on parchment on a baking tray. Use a fork to poke the dough all over so it doesn’t puff up too much.
02 -
Slice the tomatoes thin. Lay them on a paper towel and sprinkle with kosher salt. Wait 5 minutes for the salt to pull out the water, then blot gently with another paper towel.
03 -
Spread pesto all over the dough but leave about an inch open around the edge. Lay the tomato slices evenly on top. Then add chunks of mozzarella over the tomatoes.
04 -
Use the egg and water mix to paint the bare edges of the pastry so it turns shiny and golden when baked.
05 -
Pop it in the oven and bake for 20 to 25 minutes until the pastry looks golden and crispy.
06 -
Take it out of the oven. Drizzle some extra pesto and balsamic glaze on top. Scatter fresh basil leaves and some parmesan over everything. Cut into slices and enjoy right away.
# Additional Tips:
01 -
Using fresh, top-notch mozzarella and pesto makes a big difference. Add balsamic glaze how you like it. You can throw on extras like roasted veggies or some prosciutto if you want.