Puff Pastry Pizza
Puff pastry pizza features a flaky, golden crust made from layers of buttery pastry, providing a light and crispy base. Topped with savory sauce, melted cheese and a variety of toppings, it offers a delicious twist on traditional pizza.
What You Will ❤️ About Puff Pastry Pizza
- Super Fast – This pizza night dinner is on the table in about 25 minutes! So quick! And if you’re serving a crowd – make both sheets for more pizza!
- Customizable – I love that you can make it in so many ways – of course – it’s pizza!
- Light Crust – This crust is light and flaky – I love that part! No heavy thick crust with pizza dough here!
Puff Pastry Pizza Ingredients
You’ll be able to customize your pizza – I am living with a “mainly vegetarian” exchange student – so we decided to do a Margherita pizza with tomatoes, basil and fresh mozzarella. Here’s what you’ll need to make this easy dinner:
- Frozen Puff Pastry – I used Pepperidge Farm for this – the sheets are fairly small and could only make 4-6 slices of pizza per sheet.
- You could also cut into smaller pieces and serve as appetizers!
- Egg – you’ll coat the pastry with this so it gets golden brown!
- Parmesan Cheese – I decided to sprinkle the edges in Parmesan & garlic for a fun crust addition!
- Pizza Sauce – My Italian exchange student loves this Italian brand of tomato sauce and said that’s what they use there – so we used that – but pizza sauce is fine.
- Mozzarella Cheese – we went for a “margherita” pizza so we did tomatoes, fresh mozzarella and basil – that’s it. If you’re making a more traditional pizza – feel free to grate “regular” mozzarella.
- Tomatoes – I used an heirloom tomato – but you could also thinly slice roma tomatoes
- Seasonings: Garlic Salt, Fresh Basil, Olive Oil, Sea Salt
Recipe Variations
We all know what you can do with pizza – but here are a few of my favorites:
- Traditional – use classic pizza toppings with pepperoni, green peppers, mushrooms, etc. If doing this – be sure to lightly saute veggies before placing on the pizza. Canned veggies like black olives don’t need to be cooked first.
- BBQ Chicken – skip the pizza sauce and lay down a layer of bbq sauce and top with grilled chicken slices and cheddar cheese.
- Breakfast – go for breakfast pizza like these Puff Pastry Breakfast Tarts with bacon, eggs and tomatoes!
How to make Puff Pastry Pizza recipe
Puff Pastry Pizza is so easy to make – you’ll par-bake the crust for it to puff up – then pat the inside down and add toppings. I will say – this is a knife & fork pizza more than a pick it up pizza. The crust is so light – that it doesn’t get super crispy on the bottom. But the edges are perfectly crispy!
- Lay out puff pastry sheet for 15-20 minutes on a baking sheet lined with parchment paper so the puff comes to room temperature out of the fridge. Puff pastry has a lot of butter and you want that to warm up so it will puff up!
- In a small bowl, beat egg with a fork.
- Preheat the oven to 425F. Using a paring knife, gently score a ½-inch border along edges of puff pastry. Brush edges with beaten egg wash (discard any remaining egg).
- Sprinkle edges with garlic salt and Parmesan cheese.
- Bake for 10 minutes. Remove from oven. The center of the pastry will have puffed up. Press down center of puff pastry with the back of a spoon.
- Spread inside the puffed border with tomato sauce. Lay slices of fresh mozzarella around crust. Top with thin slices of tomato and torn basil.
- Sprinkle pizza with olive oil and salt.
- Slice into 4-6 slices and serve.
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Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass storage ones) in the refrigerator for up to a week. Reheat in the air fryer at 250º for 4-5 minutes.
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Puff Pastry Pizza
Ingredients
- 1 sheet frozen puff pastry thawed
- 1 egg beaten
- 1/2 tsp garlic salt
- 2 tbsp Parmesan cheese grated
- ¼ cup pizza sauce
- 1 ball fresh mozzarella cheese sliced
- 1 tomato thinly sliced
- 5-10 leaves fresh basil
- 1 tbsp olive oil
- 1/4 tsp coarse sea salt
Instructions
- Lay out puff pastry sheet for 15-20 minutes on a baking sheet lined with parchment paper so the puff comes to room temperature out of the fridge. Puff pastry has a lot of butter and you want that to warm up so it will puff up!1 sheet frozen puff pastry
- In a small bowl, beat egg with a fork.1 egg
- Preheat the oven to 425F. Using a paring knife, gently score a ½-inch border along edges of puff pastry. Brush edges with beaten egg wash (discard any remaining egg).
- Sprinkle edges with garlic salt and Parmesan cheese.1/2 tsp garlic salt, 2 tbsp Parmesan cheese
- Bake for 10 minutes. Remove from oven. The center of the pastry will have puffed up. Press down center of puff pastry with the back of a spoon.
- Spread inside the puffed border with pizza sauce. Lay slices of fresh mozzarella around crust. Top with thin slices of tomato and torn basil.¼ cup pizza sauce, 1 ball fresh mozzarella cheese, 1 tomato, 5-10 leaves fresh basil
- Sprinkle pizza with olive oil and salt.1 tbsp olive oil, 1/4 tsp coarse sea salt
- Slice into 4-6 slices and serve
