Puff pastry pizzas with tomato and pesto by Alessio Magistro
Puff pastry: 2 rolls
Tomato passata: 250ml
Cherry tomatoes: 10
Garlic cloves: 3
Mozzarella: 100g
Oregano
Basil: 100g
Pine nuts: 10g
Parmigiano Reggiano: 40g, grated
Extra virgin olive oil
Salt
Pepper
Discover how to prepare puff pastry pizza with tomato and with pesto, two styles created by chef Alessio Magistro for Refettorio Napoli
These pizza recipes show how very simple dishes, made only with what you have in the fridge, can deliver great taste and memories.
How to prepare puff pastry pizza with tomato and pesto
Prepare the sauce for the first pizza. Sauté two garlic cloves in oil, then add the tomato passata. Cook for 20 minutes, then season with salt and pepper.
Roll out one roll of puff pastry and spread with the cooled sauce. Add oregano and bake at 180°C 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 you chill the jug in the freezer for 10 minutes beforehand. Add an ice cube and when you have a dense cream, the pesto is ready.
Bake the puff pastry base, pricked with a fork, for 12 minutes at 180°C.
Remove from the oven and top with pesto, a few basil leaves, some toasted pine nuts and a drizzle of raw olive oil.
