Caprese Puff Pastry Flatbread

Posted by Annette Bellisari on


Caprese Puff Pastry Flatbread Pizza

Yields 8-10 Slices


1 Jar Bellisari’s Calabrian Pepper & Sweet Tomato Fennel Spread

1 sheet frozen puff pastry, thawed

2 tablespoons olive oil

1 tablespoon butter

2 teaspoons minced garlic

8 ounces fresh San Marzano canned tomatoes, sliced thin

8 ounces of sliced fresh mozzarella

1 cup mozzarella cheese, shredded

1/2 tablespoon basil leaves

1/8 teaspoon crushed red pepper flakes(optional)


Preheat oven to 425°F. Line a baking sheet with a silicon mat or parchment paper.  Roll out thawed pastry onto prepared baking sheet and slice in half (width-wise).  Brush 1 tablespoon of olive oil across each pastry sheet, making sure to cover it all the way to the edges. Add more oil if you need it. Brush the entire jar of Bellisari’s Calabrian Pepper and Sweet Tomato Fennel Spread on the puff pastry.  On each prepared pastry sheet, cover the center with the cheese, leaving a small border all the way around.  Add the tomatoes and fresh mozzarella cheese and then top with basil and crushed red pepper. Add more cheese if desired.

Bake for 10 minutes or until the cheese is bubbly and the pastry is golden brown.

Let the pizza set for a couple minutes before slicing into four or six pieces each, and then serve immediately and enjoy!

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