Tomato Salad Pizza

Pretty up your pizza!
tomato salad pizza

Recipe by Janet Taylor McCracken

  • Cook Time
  • Prep Time
  • 8Servings


  • Flour, for dusting
  • 1 package (14 to 17.3 oz.) frozen puff pastry, thawed
  • Olive oil, for brushing and drizzling
  • 2 packages (7 oz. each) feta, drained
  • 7 tbsp. heavy cream
  • 1 1/2 lbs. heirloom tomatoes, assorted colors and sizes, cut into slices and wedges
  • 1/2 cup thinly sliced fresh mint leaves
  • Flaky sea salt


1. Preheat the oven to 400°. On a lightly floured surface, roll out the puff pastry to an 11-by-17-inch rectangle; transfer to a parchment lined baking sheet. (If the pastry comes in 2 sheets, place 1 on top of the other and roll out to an 11-by-17-inch rectangle.) Pierce the dough all over with a fork. Brush with olive oil and season with salt and pepper. Bake until puffed, deep golden and cooked through, piercing again with a fork if the dough puffs up while baking, about 20 minutes. Let cool on the sheet on a wire rack. 

2. In a food processor, pulse the feta and cream until smooth. Season with pepper. Spread over the puff pastry, leaving a 1/2-inch border. Top with the tomatoes, drizzle with more olive oil and sprinkle with the mint. Season generously with flaky sea salt and pepper.

Read now: What's the Difference Between Flaky Sea Salt and Regular Salt?