Pizza Caprese mit Pesto

Name: Pizza Caprese mit Pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 20 g Pine nuts; 5 g Breadcrumbs; 5 (approx. 750 g) Tomatoes; 3 packs (125 g each) Mozzarella cheese; some stem(s) Basil; 1/2-1 TABLESPOON Olive oil; 7-10 Tbsp fine sea salt; 7-10 Tbsp coarse pepper from the mill; 2-3 TABLESPOONS green pesto; 7-10 Tbsp Aluminium foil; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
20 g Pine nuts
5 g Breadcrumbs
5 (approx. 750 g) Tomatoes
3 packs (125 g each) Mozzarella cheese
some stem(s) Basil
1/2-1 TABLESPOON Olive oil
7-10 Tbsp fine sea salt
7-10 Tbsp coarse pepper from the mill
2-3 TABLESPOONS green pesto
7-10 Tbsp Aluminium foil
baking paper
7-10 Tbsp Dried peas

Directions

1
Take the puff pastry out of the refrigerator 5-10 minutes before use. Fry the pine nuts in a pan without fat until golden brown, take them out and let them cool down. Carefully unroll the puff pastry from one side of the baking tray so that 2 sides lie against the edge of the baking tray. Form a roll from a piece of aluminium foil about 50 cm long and about 10 cm wide. Place this piece around the two free sides of the puff pastry. Fold all sides of the puff pastry slightly upwards. Place a piece of baking paper (approx. 21 x 39 cm) on the dough and spread dried peas on top. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes in a blind oven.
2
In the meantime, chop the pine nuts and mix them with breadcrumbs. Wash and clean the tomatoes and cut them into approx. 0.5 cm thick slices. Drain mozzarella well, dab dry carefully with kitchen paper (do not press too hard!) and cut into approx. 1 cm thick slices
3
Take out the baking tray, remove the baking paper and the dried peas. Switch oven to grill function. Sprinkle the puff pastry base with pine nut and breadcrumbs mixture. Cover alternately with tomatoes and mozzarella. Place the baking tray on the top shelf of the oven and cook under the preheated grill for 4-6 minutes (check more often that the edge of the pastry does not become too dark)
4
Remove Pizza Caprese from the oven. Wash basil, shake dry and pluck leaves. Drizzle pizza with olive oil, season with salt and pepper. Put the pesto in splotches on the pizza. Garnish with basil leaves
5
Preparation time 30-35 minutes