Roll the puff pastry out onto the baking tray along with the baking paper.
Using a sharp knife, carefully score a border of approx. 1-1.5 cm around the edges of the dough, without cutting all the way through. This edge will puff up during baking, creating a nice border.
Prick the inside with a fork in several places to prevent it from puffing up too much under the filling.
Assembly:
Spread the basil pesto evenly over the marked inside of the dough.
Alternately, arrange the tomato slices/halved tomatoes and the sliced (or crumbled if using mini mozzarella) mozzarella on the pesto base. Try to arrange so that each slice gets a bit of both.
Lightly drizzle the top with a little extra virgin olive oil and sprinkle with freshly ground black pepper.
Baking:
Place in the preheated oven and bake for 20-30 minutes, or until the dough is golden brown and the mozzarella is nicely melted and lightly browned around the edges.
Serving:
Remove from the oven and let cool for a few minutes before slicing.
Sprinkle with fresh basil leaves before serving.
If you like, you can also drizzle a little balsamic vinegar cream on top.
Tips for success:
Fresh ingredients: The flavor of Caprese pie is given by fresh, high-quality ingredients. Choose ripe, flavorful tomatoes and high-quality mozzarella.
Don’t let it get soggy: It’s important that the tomatoes release excess moisture before baking, otherwise it can make the dough soggy.
Variations:
You can add a little roasted garlic under the pesto.
You can also sprinkle a little Parmesan cheese on top of the mozzarella.
If you like, you can also add a little dried oregano.
You can even bake it in mini pie molds, so you get a serving of appetizers.
This Caprese savory pie is a true summer classic that brings Mediterranean flavors to your table! Enjoy your meal!
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