The whole family will love this easy puff pastry pizza, personalized with your favorite toppings! Thanks to the convenience of frozen puff pastry (no rolling required!), you’ll achieve a light and crispy crust that perfectly complements the flavorful toppings. This quick and delicious pizza is the ultimate kitchen shortcut, perfect for a budget-friendly weeknight dinner or appetizer.
I think frozen puff pastry is just about one of the best ingredients to have in your freezer at all times. It can be used for pot pies, quick appetizers or as the base for a savory tart.
This recipe couldn’t be easier to prepare and bake. In this case, puff pastry is a total kitchen shortcut. The resulting pizza? It’s deliciously crispy and savory! Puff pastry’s flakiness, ease of prep and cooking time make it an excellent choice for a base for pizza.
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📋 Ingredients you’ll need
- Like the base for any pizza you need dough, pizza sauce and cheese. In this case, frozen puff pastry is the “dough”, use your favourite store-bought or homemade pizza sauce). For the cheese, standard shredded mozzarella is the way to go. Avoid buying the pre-shredded cheese, if you have time, grating it yourself will lead to a better melted cheese texture.
- For the puff pastry try and get the variety that comes in a pre-rolled sheet.
- Next come the toppings. This is where you can be creative and use whatever your favorite toppings are. I always use pepperoni, red onion, black olives or green olives. I tend to avoid toppings that have a lot of water in them as it may lead to a soggy pizza. After the pizza has finished cooking, I love to top it with some fresh basil.
- Finally, because we’re using puff pastry you need to brush an egg wash onto the crust to help it get golden and crispy.
💭 Cooking tips
- We’re blind baking the crust, which means baking the pastry before adding anything to it. This helps it stay crispy and get that beautiful golden color.
- Avoid adding watery toppings like tomatoes or uncooked mushrooms as this will make the crust soggy.
- I find the easiest way to cut this pizza is with a chef’s knife. I like to cut it into nine perfect squares, but you could also do four or six larger pieces.
🔪 Step by step instructions
- Preheat the oven to 425F. Using a pairing knife, score a ½″ border around the edge of the thawed puff pastry sheet. Poke holes all over with a fork. Brush all over with beaten egg–discard the egg that remains.
- Bake for 10 minutes. Remove from oven. The center of the pastry will have puffed up, just press it down with the back of a spoon, don’t worry if the top flakes and cracks slightly.
- Spread inside the scored border with pizza sauce, add desired toppings. I use cheese, followed by pepperoni, red onion and black olives. Bake for another 10 minutes or until cheese is bubbly and melted. Cut into 9 equal scares.
📖 Variations
- Appetizer: Make puff pastry bites instead, which are the perfect appetizer! Once it’s out of the oven and finished cooking, cut it into 16 even squares.
- Mediterranean: Top your puff pastry with olive tapenade, sun-dried tomatoes, feta cheese, artichoke hearts, and fresh basil for a Mediterranean-inspired flavor explosion.
- Classic Margherita pizza: Keep it classic with tomato sauce, fresh mozzarella cheese, sliced tomatoes, and basil leaves for a simple and timeless option.
- You could also make more of a savory tart instead like my puff pastry zucchini tart or savory puff pastry tart with smoked salmon.
🫙 Storage
Unlike regular pizza, pizza made with puff pastry doesn’t store very well in the fridge and will end up soggy. I recommend eating this pizza right away while it is still warm!
❓FAQ
There are a couple of reasons for this, you either haven’t blind baked the crust (this means pre-baking the crust before adding your toppings). It could also mean that you’ve added too many toppings or that the toppings you’ve added are too watery.
It’s a completely different pizza experience. They are both delicious but puff pastry will be more savory and have more of a crunch to it than pizza dough.
🥗 Pairing
These are my favorite side dishes to serve with puff pastry pizza:
Puff Pastry Pizza
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- ¼ cup pizza sauce
- 1 cup shredded mozzarella cheese
- ¼ cup pepperoni slices
- 2 tbsp black olives
- ¼ small red onion, sliced
Instructions
- Preheat the oven to 425F. Take the thawed puff pastry sheet and, using a paring knife, gently score a ½-inch border along its edges. Brush all over with beaten egg–discard the egg that remains.
- Bake for 10 minutes. Remove from oven. The center of the pastry will have puffed up, just press it down with the back of a spoon, don’t worry if the top flakes and cracks slightly.
- Spread inside the scored border with pizza sauce, add desired toppings. I use cheese, followed by pepperoni, red onion and black olives. Bake for another 10 minutes or until cheese is bubbly and melted. Cut into 9 equal scares.
Notes
- Don’t skip blind baking the crust, this step ensures a crispy texture and golden color.
- You can change up the toppings based on your preferences, I would recommend steering away of watery toppings like tomatoes or uncooked mushrooms.
- The best way to slice this pizza is with a chef’s knife.
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