Puff Pastry Margherita Pizza with ripe tomatoes, mozzarella, fresh basil leaves, and puff pastry. With bright Spring flavors on a flaky, buttery crust, it's perfect as an appetizer, entree or midday snack.
Thaw puff pastry at room temperature for about 30 to 40 minutes or until it's easy to unfold and handle.
In a small pan over medium heat, heat olive oil. When the olive oil begins to warm, add garlic. Cook, stirring regularly until garlic is lightly browned and has rendered flavor. With a slotted spoon, remove garlic.
Unfold puff pastry and cut lengthwise into two halves. Place in a single layer on a baking sheet.
Brush with the garlic-infused olive oil.
Top with mozzarella cheese, leaving about 1/2 inch space around the edges.
Arrange sliced tomatoes on top of the cheese. Refrigerate for about 7 to 10 minutes.
Bake in a 400 F oven for about 12 to 15 minutes or until golden brown.
In the last 2 to 3 minutes, carefully sprinkle basil leaves on top. Remove pizza from oven and cut into squares. Serve immediately.