Pizzas feuilletées à la tomate et au pesto d’Alessio Magistro

Ingrédients

• Puff pastry: 2 rolls
• Tomato passata: 250ml
• Cherry tomatoes: 10
• Garlic cloves: 3
• Mozzarella: 100g
• Oregano
• Basil: 100g
• Pine nuts: 10g
• Parmigiano Reggiano: 40g. grated
• Extra virgin olive oil

Préparation

1. 1

   Prepare the sauce for the first pizza. Sauté two garlic cloves in oil,then add the tomato passata. Cook for 20 minutes,then season with salt and pepper.

2. 2

   Roll out one roll of puff pastry and spread with the cooled sauce. Add oregano and bake at 180°C for about 20 minutes.

3. 3

   Remove from the oven,top with halved cherry tomatoes and a few fresh basil leaves.

4. 4

   For the pesto pizza,make a quick pesto with basil,half a garlic clove,grated cheese,toasted pine nuts and oil.

5. 5

   Blend quickly with a hand blender,making sure you chill the jug in the freezer for 10 minutes beforehand. Add an ice cube and when you have a dense cream,the pesto is ready.

6. 6

   Bake the puff pastry base,pricked with a fork,for 12 minutes at 180°C.

7. 7

   Remove from the oven and top with pesto,a few basil leaves,some toasted pine nuts and a drizzle of raw olive oil.