Caprese Flat Pie Recipe

Name: Caprese Flat Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package 17 Oz Frozen Puff Pastry; ⅓ cups Basil Pesto (recipe Below); 1/4 teaspoons Salt; 1/4 teaspoons Pepper; 8 ounces, weight Mozzarella Cheese, Cut Into Slices; 3 whole Medium Tomatoes, Cut Into Slices; 1 whole Egg, Beaten; 1 cup Fresh Basil Leaves, Loosely Packed; 1/4 cups Pine Nuts; 1 clove Garlic; 1/4 cups Grated Parmesan Cheese; 1/4 cups Olive Oil; Salt And Pepper, to taste

Servings: persons

1 package 17 Oz Frozen Puff Pastry
⅓ cups Basil Pesto (recipe Below)
1/4 teaspoons Salt
1/4 teaspoons Pepper
8 ounces, weight Mozzarella Cheese, Cut Into Slices
3 whole Medium Tomatoes, Cut Into Slices
1 whole Egg, Beaten
1 cup Fresh Basil Leaves, Loosely Packed
1/4 cups Pine Nuts
1 clove Garlic
1/4 cups Grated Parmesan Cheese
1/4 cups Olive Oil
Salt And Pepper, to taste

1
Thaw puff pastry according the package directions.
2
I used Pepperidge Farm puff pastry and each box contains two sheets of dough.
3
Taking one sheet at a time, unfold pastry sheet onto a lightly floured surface roll into a rectangle measuring about 15 x 10 inches.
4
Cut the rectangle in half lengthwise and transfer one section of dough to a baking sheet lined with parchment paper.
5
Spoon 1/2 of the pesto onto the dough leaving a 1 inch margin on each side.
6
Season with salt and pepper.
7
Cover with 1/2 of the cheese slices and top with 1/2 of the tomato slices.
8
Brush edges of pastry sheet with beaten egg.
9
Lay the remaining section of dough on top of filling and press edges to seal.
10
Repeat this process with the second sheet of pastry dough to create a second pie.
11
Brush entire top of both pastries with beaten egg.
12
Cut four vent holes in the top of each.
13
Bake in a 375 degree F oven for 35-40 minutes until the crust is golden brown and the pastry has puffed.
14
Carefully transfer the pies to a wire rack to cool before slicing.
15
Recipe adapted from Katie Lee Joel.
16
For the pesto sauce: Put ingredients in food processor to blend.
17
Once the food processor is running, add 1/4 cup olive oil.
18
Blend until a loose paste forms.
19
Season with salt and pepper to taste.
20
This makes more than the pie recipe calls for.
21
Leftovers can be stored in refrigerater for up to 1 week.
22
Recipe adapted from Joy of Cooking.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package 17 Oz Frozen Puff Pastry, ⅓ cups Basil Pesto (recipe Below), 1/4 teaspoons Salt, 1/4 teaspoons Pepper, and more.

Yes, Caprese Flat Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caprese Flat Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions