Last updated on September 8th, 2015
OH, BABY. I hope you’re hungry, because I’ve just pulled this sexy, seasonal “pizza” from the oven. The (store-bought) puff pastry crust is layered with fragrant pesto, rounds of red tomato, black olives and Parmesan cheese. It’s chic enough for formal dining. It’s screamingly-delicious. And it’s really easy to make!
Note: You’ll need some good, garlicky basil pesto (is there any other kind?) for this pizza. If you don’t already have a trusted pesto recipe, just follow my directions for Chive Pesto, but substitute 3 cups fresh basil leaves for the chives. Use only enough olive oil to achieve a thick, spreadable sauce.
Enough jibber jabber. Let’s make this pizza with pizzazz!
To start, unfold a sheet of puff pastry dough onto a lightly-greased, rimless baking sheet. (I lined my baking sheet with parchment, but you don’t have to.) Using a rolling pin, roll the pastry out just a tad, to achieve a 10-inch square.
Using a sharp knife, score the dough to produce a 1/2-inch-wide border. Cut deeply enough to make a definite outline, but not so deeply that you sever the dough.
Then pierce the wide area inside the scored edge with the tines of a fork.
Pop the pastry into the fridge, and let it chill for about 30 minutes.
While the dough is cooling, run out to the garden, and try to find a tomato which has not been gnawed by a squirrel.
Good luck with that.
Slice the fruit into rounds approximately 1/4-inch thick, and let them drain on several layers of paper towels for 30 minutes (or until the dough is thoroughly chilled).
Working quickly so the pastry doesn’t soften, spread some pesto all the way to the scored edge.
Good News: Should your pastry soften during any stage of this recipe, just chill it in the fridge for a few minutes.
Arrange the tomato slices atop the pesto. I used 4 slices for the today’s tart.
If you’d like to use more than 4 tomato slices, just do it. I made the same pizza last night, and arranged 6 slices in 2 rows of 3.
With a song in your heart, scatter some sliced black olives over the crimson and green…
And finish with a sprinkling of shredded Parmesan (or Asiago) cheese.
Bake in a preheated 400°F oven until the pastry puffs, the tomatoes soften, and the cheese melts — 20-25 minutes. To avoid a soggy bottom crust, transfer the baking sheet to a wire rack, and let the pizza cool for 30 minutes.
Slide the pizza onto a board…
Cut into serving pieces…it will serve 4 as a first course, or 2 as a main course…
And — by hand or by fork — dive right in to this tomato and basil bliss. You might like to wash it down as I did — with plentiful goblets of Cabernet Sauvignon.
Think you’ll try this portrait of perfection? You can let me know by leaving a comment. As always, I love to hear from you.
Need a copy-and-paste version of the above? Here we go-go:
Puff Pastry Pesto Pizza
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 1 10-inch tart, or enough for 2 large servings
1 sheet cold puff pastry dough
1/3 cup pesto
1 perfectly ripe, in-season tomato
A handful of sliced black olives
1/2 cup shredded Parmesan or Asiago cheeseSpecial equipment: A lightly-greased, rimless baking sheet (or a rimmed baking sheet, turned upside down)
Unfold the pastry on the baking sheet, and roll it, just a little, to achieve a 10-inch square. Using a sharp knife, score a 1/2-inch border around the pastry. Pierce the wide area inside the marked edge with the tines of a fork. Chill for 30 minutes.
Meanwhile, slice the tomato into 1/4-inch-thick rounds. (The crust can accommodate 4 large or 6 medium slices.) Let the rounds drain on paper towels while the pastry chills.
Set the oven rack at the lower-middle position; preheat oven to 400°F.
Spread the pesto to the marked edge of the dough. Top with the tomato slices, olives, and cheese.
Bake until the pastry puffs and browns, the tomatoes soften, and the cheese melts — 20-25 minutes. Set the baking sheet on a wire rack and let the tart cool for 15-30 minutes.
Slide the pizza onto a board, and cut into serving pieces.
Delicious with a salad, and goblets of Cabernet Sauvignon.
Related Posts:
Classic Tomato Pie
Angelic Zucchini Fritters
Spiced Plum Cake
Kim R says
Sounds delicious! We’re thick with fresh tomatoes and basil at the moment so I believe I’ll make it this week. Thanks again for a great recipe.
Robert Meehan says
Will try this one for sure. Got Basil still growing but will need to get a few good ‘maters. And find some good Asiago. What I got locally wasn’t such a much. Like the idea.
gina says
Gonna try this one tonight! …btw your tomato pie was a huge hit at my house
Brenda Johnson says
This was a wonderful lunch! I love a new spin on an old classic! A nice change from heavy greasy “Pizza”- this tart offers so much more! The puff pastry gives this such a nice flaky crisp crust…. and all of the flavors just meld and balance so well! Basil, garlic and tomato- winning combination! The sprinkling of asiago is perfect- a little goes a long way for flavor! Thanks for sharing Kevin!
Mary Ellen Mercer says
Kevin,
This sounds heavenly sinful ! I will try this soon. Do you have a recipe for the pesto ?
rust says
Beautiful! C’est magnifique! Whoa!
This baby is definitely in the keeper file.
Angel wings indeed. 🙂
Merci beaucoup!
EFR says
Thanks you. Have garden tomatoes, and now a great recipes to use them.
Louise Brouillette says
Kevin, I made this for supper last night, and it was delish! I had some chive pesto that I froze from last year (from your recipe, bien sur!), and it worked woderfully. I think I may like this even better than the tomato pie, which has been my fav for years. Thanks for another winner!
Peggy Herron says
I’m goin to get me to the Farmers Market on Satuday and get me some fat tomatoes for your reciepe. When not making your tomato pie reciepe I use a muti grain flatbread for individual pies. I sauté some over ripe tomatoes, use them for the base on top of the bread the has been crisped up in the oven then a layer of sliced tomatoes some basil leaves from the garden ,pepper and small chunks for freshly made mozzarella from our little Italian store but they like the coffee roaster and my favorite hardeware store are closed for VACATION .*** So this weekend it will be Kevin’s puff pastry pizza with pesto I made last week, tomatoes from the market and asiago cheese. Thanks Kevin, you saved the weekend.
pk says
Squirrels in your tomatoes? It’s those pesky little chipmunks that climb up in mine I have to shoo away! Even though I started my tomatoes in the house last Spring, they are just now starting to turn color. (60 day growing season that has been unseasonably cold and wet this year.) I will soon have an abundant supply of tomatoes and look forward to trying this tasty looking recipe!
Monica C says
Looks great but could you give some calorie type information?
I don’t have a garden this year but can go to the local market.
Thanks
Andreas says
Fab idea – will make it this weekend!!
Jerry in sealy says
Hosting a brunch for a quilting friend that will be 95 next Tuesday, this is a must add to the menu. Thanks for sharing!!
Tina Neyer says
Hi Kevin, This looks delish. Can I come to dinner, my kitchen is being remodeled?
Joske says
I like it!! certainly going to try it ! Joske – Belgium
Nina says
Kevin, you have done it again ! My tummy is growling just looking at these photos of your beautiful Puff Pastry Pizza – can’t even wait to go to the farmers market this weekend…must make this recipe right now using what I have at home – Greek olives, a bit of crumbled goat’s cheese, ripe red tomato, some basil & pine nut pesto on puff pastry, and sprinkle tops with fine grated Parm-Asiago cheese blend – hope it tastes as good as it looks in the photos. Thank you for your inspiration !
Karin G says
I am so making this for weekend picnic and maybe every day next week. All my favorites!
Roe says
Looks good, Kevin! I plan on making this “delight” soon.
gina says
Made this tonight….should have made two! My family gobbled it up!!
Maria Clark says
I have to laugh because my mother-in-law took the girls out for dinner tonight and I was planning on making my own variation of puff pastry pizza tonight . So it was funny to see this post. I use some thinly sliced eggplant from my garden along with my garden tomatoes and skip the black olives because I had some in my fridge but since I don’t remember when I bought them they went into the garbage yesterday.!!
Carole Mathieu says
I just finished making a huge batch of garlicky basil pesto this morning–because there’s no other kind–except for your garlicky CHIVE pesto. I made some in May–I found it to be quite a good substitute until my basil was ready to harvest, and it was also big hit with my friend who doesn’t really care for basil. However, I wonder if you have a typo? Try as I could to get away with only 1/4 cup of oil, I ended up having to use 1-1/4 to get it to blend properly, and it turned out looking at LEAST as thick as in your photo.
carol says
Kevin, loved your tomato pie recipe and will make this tasty looking dish this weekend! Lots of tomatos still in our garden. Also, your suggestion to use a straw to suck out the air in freezer bags for sauces, etc works great! AND, I did try your recommendation to simply cook beets and freeze in bags ( with the sucking thing going on, ha.). Our raised vege beds are so much easier to maintain; thanks for your help with this plan last spring.
Carol says
I can’t wait to try this. I only hope that I can locate puff pastry in my neck of the northern MI woods.
Marilou says
I thought that I was the only one that had squirrels that nibbled on my tomatoes! 😉
Marilou says
By the way, the tart sounds delicious. Think I will try this tonight or maybe tomorrow.
Thank you,
Marilou
Tricia B. says
According to my squirrels, the tomatoes are ripe for picking, and they breakfast on a new one each day. Unfortunately, they are nowhere near ripe for me! Wish I could send you a photo of the one breakfasting on a garden table this morning.
Pam says
Sounds absolutely, mouth-watering delish! Will try, soon as I purchase puff pastry. BTW, nice new pic of you Kevin!
Kate says
Moving stuff around in the freezer today and came across a forgotten package of puff pastry. Since I have some feta cheese I need to use up I think I sub it for the asiago.
vivian says
Absolutely delicious. Made half with artichokes for my husband. Thanks once again for a fabuluous recipe.
Lucy Belloli says
We have been eating this nightly-can’t get enough of it!!!! Thanks so much, Lucy
YVONNE MORAM says
hi there i haven’t gone away!!! i have a garden problem and a mystery,i planted 30 or more bedding begonias( WAX BEGONIAS) on my rockery and they just didn’t grow,i had wood chips put all over the raised rockery,as 80 now and dare’nt climb,would it be something in the wood they do not like,that has stopped them growing.they are the same size as when i put them in??? the shrubs are ok please advise many thanks Yvonne moram
jean says
Right! I too was happy (though not for you) to hear that others have squirrels (and in my case chippies and a woodchuck as well) that eat my tomatoes. Fortunately we have a wonderful farm market on our main street every Saturday morning that brings in fresh produce from all over the countryside. I’m happy to keep them in business as the critters in my yard keep their families fed! Jean
Phyllis says
Even though it’s winter now, I will make this recipe using heirloom tomatoes from the grocery store. I have lots of different types of pesto in my freezer. Thank you for this recipe.