Blätterteigpizza mit Tomaten und Mozzarella

Zutaten

• 1 sheet of puff pastry (9x13-inch, thawed)
• 1 cup shredded mozzarella cheese
• 3-4 tbsp pesto (of your choice)
• 3 tomatoes
• 4 oz fresh mozzarella cheese
• 1/2 cup fresh basil leaves
• balsamic glaze
• salt and pepper

Zubereitung

1. 1

   Preheat the oven to 400°F.

2. 2

   Roll out the puff pastry and transfer to a parchment lined baking sheet. Pierce it with a fork a few times to prevent bubbling. Brush the pastry evenly with pesto and top with shredded cheese.

3. 3

   Bake for 16 minutes or until golden crisp around the edges.

4. 4

   In the meantime seed, core and dice the tomatoes into 1/2 inch pieces. Dice the fresh mozzarella into small pieces.

5. 5

   Remove the puff pastry from the oven and place the prepared tomatoes and mozzarella on top. Season with salt and pepper. Drizzle with balsamic glaze and top off with basil leaves - enjoy!