Description
A quick and elegant puff pastry pizza topped with fresh pesto, juicy tomatoes, and creamy mozzarella — perfect for appetizers or a light meal.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella, sliced or torn
- 1 tablespoon olive oil
- Fresh basil leaves, for garnish
- Salt and black pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unfold the puff pastry sheet onto the prepared baking sheet. Score a 1-inch border around the edges without cutting all the way through.
- Brush the border with beaten egg to help it puff up and turn golden.
- Spread the pesto evenly inside the border.
- Arrange the cherry tomatoes and fresh mozzarella over the pesto.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 15–20 minutes until the pastry is puffed and golden, and the cheese is melted and bubbly.
- Remove from oven and garnish with fresh basil leaves. Serve warm.
Notes
- Use store-bought pesto for a quick shortcut or make your own for fresh flavor.
- Add a drizzle of balsamic glaze before serving for a sweet tang.
- Try adding thinly sliced prosciutto or roasted red peppers for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 pizza
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg