Puff Pastry Goat Cheese Tomato Bruschetta Pizza

Two bruschetta pizzas made with puff pastry dough and topped with roasted tomatoes and goat cheese with julienned basil.

5 from 12 votes

Puff Pastry Goat Cheese Tomato Bruschetta Pizza

This Bruschetta Pizza has a flaky yet crunchy crust and then topped with fresh ingredients to give you all the flavor of your favorite classic Italian appetizer.

Prep Time15

Cook Time25

Additional cooking time10

Total Time50

Course: Party appetizer, Pizza snack

Cuisine: American-Italian

Servings:

Calories: 412kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

2 puff pastry sheets defrosted
1 egg beaten
1 teaspoon water
16.5 ounces multi-colored grape tomatoes
¼ teaspoon coarse salt
¼ teaspoon black pepper
1 Tablespoon extra-virgin olive oil
1 Tablespoon balsamic vinegar
1 garlic clove crushed
4-6 ounces goat cheese crumbled
½ cup fresh basil julienned

Instructions

Preheat oven to 400℉.
Line a rimmed baking sheet with parchment paper and set aside.
Break the frozen puff pastry sheet into three equal pieces.
Place two puff pastries pieces onto the baking sheet for 10 minutes to defrost. Place the other puff pastry back in the freezer.
Gently whisk the egg and water in a small bowl to make the egg wash.
Using a pastry brush, coat the 2 puff pastries with the egg wash.
Set the baking sheet aside.
In a medium-sized baking dish add the tomatoes, salt, pepper, red pepper flakes, olive oil, balsamic vinesgar, and crushed garlic clove. You don't need to mix it.
Place booth the baking sheet with the puff pastry and the baking dish with the tomato mixture into the oven for 15 minutes or until the puff pastry is golden and puffy.
Remove the baking sheet with the puff pastry for the oven and set it aside.
Leave the tomatoes in the oven and roast for an additional 10 minutes.
Remove the baking dish with the tomatoes from the oven and spoon the tomato mixture on top of the puff pastries.
Use a spoon and clean fingers to place the goat cheese over the tomatoes.
Sprinkle the julienned basil on top.
Cut into triangles and serve immediately.

Notes

Make sure that your sheet of puff pastry thaws before you add it to the oven. It doesn't have to come to room temperature but it needs to be thawed before baking.
Don't skip the browning of the puff pastry pizza crust. This step prevents you from having a soggy puff pastry pizza.
If you are using larger tomatoes be sure to roast halved tomatoes into a whole.
Instead of parchment paper, you can also line your sheet pan with a silicone baking mat.
Make sure when you are making your eggwash that your egg yolk is completely blended before you brush it on top of this flaky crust.
Brush the egg wash all the way to the edge of the puff pastry sheet so that it browns evenly.
You don't need the entire pastry sheet for this recipe, so you can put the third piece back in the freezer to use for a different recipe.

Nutrition