Puff Pastry Pesto Pizza with Ricotta & Cherry Tomatoes
20+
min
cooking time
6-8
servings
medium
difficulty

Puff Pastry Pesto Pizza with Ricotta & Cherry Tomatoes

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Ingredients

  • 3 cups multicolored and sized cherry or grape tomatoes, halved
  • One piece puff pasty, defrosted
  • ½ cup Giovanni Rana Basil Pesto, plus more for brushing
  • 2/3 cup crumbled goat cheese
  • 1 1/2 tablespoons each chopped fresh thyme and oregano, plus more for garnishing
  • kosher salt and freshly ground black pepper to taste
  • ½ cup finely shredded Parmigiano Reggiano cheese
20+
min
cooking time
6-8
servings
medium
difficulty

Preparation

Preheat the oven to 400°F. Arrange the tomatoes, cut-side down, on a layer of paper towels to absorb liquid for 30 minutes. Roll out the puff pastry between two pieces of parchment paper to about 10 x 12 inches in size. Peel off the top later of parchment and place the pastry on a baking sheet. Pierce the pastry with a fork all over. Using a sharp paring knife, score the pastry to create a border ½ inch from the edges of the pastry. Brush the pastry with the 1/2 cup pesto, then scatter the pastry with the tomatoes, goat cheese, and herbs. Season with salt and pepper to taste. Bake until the tomatoes soften and the pastry is puffed and golden, 18-20 minutes. Remove from the oven and, while still warm, scatter with the Parmigiano Reggiano and additional herbs, if desired.


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