Description
Learn how to make a delicious Pesto Caprese Puff Pastry Pizza with this easy recipe. Perfect for a quick and tasty meal!
Ingredients
- 1 sheet puff pastry (320g), thawed if frozen
- 1 to 2 beefsteak tomatoes, thinly sliced
- kosher salt and pepper
- 1/3 cup pesto (80ml), plus more for drizzling
- 6 ounces fresh vegetarian cheese (170g), pulled apart into pieces
- 1 egg + 1 teaspoon (5 ml) water, beaten together for egg wash
- balsamic glaze, for drizzling
- fresh basil, for topping
- vegetarian cheese, for sprinkling
Instructions
- Warm up your oven to 425 degrees F. Lay the puff pastry sheet on parchment paper set on a baking tray. Use a fork to prick the entire surface to stop it from puffing up too much.
- Thinly slice the tomatoes and arrange them on a paper towel. Sprinkle salt over them and let them rest for 5 minutes to draw out excess moisture. Afterward, use another paper towel to gently dry them.
- Evenly coat the puff pastry with pesto, making sure to leave a 1-inch margin around the edges. Arrange the tomato slices on top, then add pieces of fresh vegetarian cheese.
- Optionally, brush the edges of the pastry with the egg wash to give the crust a glossy finish.
- Bake in the oven for 20 to 25 minutes until the puff pastry is golden brown and crispy.
- Take it out of the oven and drizzle additional pesto on top. Add a drizzle of balsamic glaze as well. Garnish with fresh basil and a sprinkle of vegetarian cheese. Cut into slices and enjoy!