Puff pastry: 2 sheets
Tomato sauce: 1 cup
Cherry tomatoes: 10
Garlic cloves: 3
Mozzarella: 3 1/2 oz
Oregano
Basil leaves: 1 cup
Pine nuts: 1 tbsp
Grated Parmesan cheese: 1 1/2 oz
Extra virgin olive oil
Salt
Pepper
This pizza shows how very simple dishes, made only with what you have in the fridge, can deliver big flavor and lasting memories.
Here’s how to make puff pastry pizza with tomato and pesto
Prepare the sauce for the first pizza. Sauté two garlic cloves in oil, then add the tomato sauce. Simmer for 20 minutes, then season with salt and pepper.
Roll out the puff pastry and spread with the cooled sauce. Sprinkle with oregano and bake at 350 °F for about 20 minutes.
Remove from the oven, top with halved cherry tomatoes and a few fresh basil leaves.
For the pesto pizza, make a quick pesto with basil, half a garlic clove, grated cheese, toasted pine nuts, and oil.
Blend quickly with a hand blender, making sure to chill the container in the freezer for 10 minutes beforehand. Add an ice cube and when you get a thick cream, the pesto is ready.
Bake the puff pastry base, pricked with a fork, for 12 minutes at 350 °F.
Remove from the oven and top with pesto, a few basil leaves, some toasted pine nuts, and a drizzle of olive oil.
