Puff pastry: 2 sheets
Tomato passata: 250ml
Cherry tomatoes: 10
Garlic cloves: 3
Mozzarella: 100g
Oregano
Basil leaves: 100g
Pine nuts: 10g
Parmigiano Reggiano: 40g, grated
Extra virgin olive oil
Salt
Pepper
Learn how to make Puff Pastry Pizzas with Tomato and Pesto, two styles created by chef Alessio Magistro for Refettorio Napoli
These pizzas show how very simple dishes, made only with what you have in the fridge, can deliver big flavour and lasting memories.
Serves 6
Prepare the sauce for the first pizza. Sauté two garlic cloves in oil, then add the tomato sauce. Simmer for 20 minutes, then season with salt and pepper.
Roll out the puff pastry and spread with the cooled sauce. Sprinkle with oregano and bake at 175°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 to chill the container in the freezer for 10 minutes beforehand. Add an ice cube and when you get a thick cream, the pesto is ready.
Bake the puff pastry base, pricked with a fork, for 12 minutes at 175°C.
Remove from the oven and top with pesto, a few basil leaves, some toasted pine nuts and a drizzle of olive oil.
