Golden, flaky pastry topped with vibrant summer flavors—this Pesto Caprese Puff Pastry Pizza is the kind of recipe that instantly feels special while staying wonderfully simple to make.
Serve it sliced as one of your favorite Foodie Appetizers or enjoy it as part of your Summer Main Dish Ideas. The classic Caprese combination makes this Puff Pastry Caprese recipe both elegant and incredibly satisfying.
This colorful dish is also perfect for Summer Appetizer Ideas, casual gatherings, or simple Pocnic Foods. Thanks to its vibrant ingredients, it’s ideal for Vegetarian Entertaining and fresh seasonal menus.
With bright pesto flavor and juicy tomatoes, this Tomato Basil Puff Pastry pizza delivers incredible taste with very little effort.
Pesto Caprese Puff Pastry Pizza
Ingredients
- 1 sheet puff pastry, thawed if frozen
- 1 to 2 beefsteak tomatoes, thinly sliced
- kosher salt and pepper
- ⅓ cup pesto, plus more for drizzling
- 6 ounces fresh mozzarella, pulled apart into pieces
- 1 egg + 1 teaspoon water, beaten together for egg wash
- balsamic glaze, for drizzling
- fresh basil, for topping
- parmesan cheese, for sprinkling
Instructions
- Preheat the oven to 425°F. Place the puff pastry sheet on parchment paper on a baking sheet and poke it all over with a fork.
- Slice the tomatoes and place them on a paper towel. Sprinkle with salt and let sit for 5 minutes. Pat dry.
- Spread pesto on the puff pastry, leaving a 1-inch border.
- Top with tomato slices and mozzarella pieces.
- Brush pastry edges with egg wash.
- Bake for 20–25 minutes until puff pastry is golden and crisp.
- Remove from oven and drizzle with more pesto and balsamic glaze.
- Top with fresh basil and parmesan. Slice and serve.
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