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Pesto Caprese Puff Pastry Pizza
Youssef Hb

Pesto Caprese Puff Pastry Pizza

A showstopping Italian-inspired pizza made with buttery puff pastry, pesto, fresh mozzarella, and tomatoes. A halal, alcohol-free twist on a classic caprese salad, baked to golden perfection.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: DINNER
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 large beefsteak tomatoes (or plum tomatoes)
  • Kosher salt (or sea salt)
  • Black pepper (pre-cracked recommended)
  • 1/3 cup pesto (herbed olive oil base)
  • 8 oz vegan mozzarella cheese
  • 1 large egg + 1 tsp water (egg wash)
  • Balsamic glaze (to taste)
  • Fresh basil (oven-friendly variety)
  • Nutritional yeast (substitute for Parmesan)

Method
 

  1. Thaw puff pastry sheet on the counter for at least 30 minutes
  2. Roll out pastry on a lightly floured surface until ¼ inch thick
  3. Transfer to a parchment-lined baking sheet
  4. Use a melon baller to create curved tomato pieces
  5. Salt and pepper chilled tomatoes
  6. Spread pesto evenly with an offset spatula
  7. Distribute vegan mozzarella evenly across the pastry
  8. Brush egg wash only on the outer edges of the dough
  9. Bake at 400°F (200°C) for 25 minutes until golden
  10. Cool for 1–2 minutes
  11. Drizzle with balsamic glaze and garnish with fresh basil and nutritional yeast

Notes

Thaw puff pastry at room temperature for best results
Use vegan mozzarella to adhere to halal requirements
Balsamic glaze adds a tangy finish; apply after baking
For a vegetarian option, substitute vinegar with nutritional yeast