Description
A quick puff pastry pizza with flaky crust, juicy beefsteak tomatoes, creamy mozzarella, and basi-lemon pesto. Perfect for weeknight dinners or festive gatherings.
Ingredients
1 sheet puff pastry
2 large beefsteak tomatoes, thinly sliced
Kosher salt, to taste
Freshly cracked pepper, to taste
⅓ cup pesto (homemade preferred)
8 oz mozzarella, sliced or torn
1 large egg, for egg wash
Balsamic glaze, to taste
Fresh basil leaves, for garnish
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll thawed puff pastry to ¼” thickness on a floured surface.
Brush 1-inch margins with egg wash to secure toppings.
Layer tomato slices evenly, slightly overlapping to form a base.
Season with ½ tsp salt and freshly cracked pepper.
Sprinkle 1-2 tbsp pesto over tomatoes, spreading with a knife if needed.
Distribute mozzarella slices evenly across the pizza.
Bake for 20-25 minutes until pastry is golden and crisp.
Brush balsamic glaze in zigzag patterns before serving.
Garnish with fresh basil leaves.
Notes
Use heirloom or cherry tomatoes if unavailable
Homemade pesto preferred but store-bought basil pesto works
For dairy-free, substitute mozzarella with crumbled feta
Egg wash can be replaced with avocado oil spray
Pastry can be partially thawed (30 minutes) before rolling
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg