Puff Pastry Pizza
Puff Pastry Pizza is a quick way to turn puff pastry into a light dinner or lunch. It uses just a few ingredients and comes together without much effort. The pastry does most of the work, giving you a crisp base that holds everything together. It’s simple but looks like more.
When you make pizza from puff pastry the edges puff up flaky and golden while the center holds all the sauce and cheese. The fresh mozzarella pearls melts over the top and the basil leaves finishes it off. The perfect light lunch or dinner that’s quick and easy to make.
If you’ve made my puff pastry apple pie or strawberry turnovers and you’ve got leftover puff pastry take it from me that you need to finsih the box. Or freeze the leftovers within just a few days of opening it. Leave it in the fridge too long, even wrapped up, and it will sour. Rendering it unusable.
What You Need To Make Pizza With Puff Pastry
If you’re planning to add this to your meal plan then please grab my free grocery shopping list and meal planning sheet in one. Download it, print it off, copy it and suddenly you’re no longer panicky about what you’re making for dinner. The ingredients are essentially the ingredients for Pizza Margherita but made with puff pastry instead of pizza dough.
- puff pastry
- pizza sauce
- mozzarella pearls, small mozzarella balls
- basil leaves
Puff Pastry Perfection
Keep puff pastry cold from start to finish so it puffs properly in the oven. Work quickly, handle it as little as possible, and chill it again if it starts to feel soft. Use a hot oven so the layers lift and crisp instead of melting flat. When in doubt throw it back in the fridge or freezer to chill it before baking.
To Make These Your Own And Perfect For You
I think these are practially perfect for a light dinner or lunch but you may feel like you want to change it up. And I love that! Try changing:
- sauce for pesto or another sauce
- any kind of fresh mozzarella you have slices or balls or even marinated mozzarella
- instead of fresh mozzarella use shredded cheese
- add toppings like pepperoni, sausage or leftover meats
I would avoid anything that will add juice to the pizza, or take a long time to cook so no fresh mushrooms or zucchini or peppers. They take a long time to cook through and they release liquid. You just don’t want any added liquid to make your pastry soggy.
Got Leftovers?
Store leftovers in the refrigerator in a sealed container. Reheat in the oven to bring back the crisp texture. Puff Pastry Pizza is best fresh, but still works the next day.
Avoid the microwave that will make the pastry soggy not crispy. An air fryer is a great way to warm these little pizzas up too.
Puff Pastry Pizza
Ingredients
- 1/2 sheet puff pastry thawed
- 1/4 cup pizza sauce
- 1/4 cup mozzarella pearls patted dry
- 4 fresh basil leaves
- 1 large egg
- Splash water for egg wash
Instructions
- Preheat the oven to 400°F
- Line a baking sheet with parchment paper
- Place the puff pastry on the baking sheet
- Cut the pastry in half
- Using a knife score a border about 1/2 inch from the edges without cutting all the way through
- Use a fork to poke the center area
- Spread pizza sauce in the center of each pastry rectangle
- Chill for 15 minutes
- Whisk the egg with a splash of water to make an egg wash
- Remove the pastries from the fridge
- Brush the edges with egg wash
- Bake for 18 minutes
- Remove from the oven and top with mozzarella pearls
- Return to the oven for 2 more minutes until the cheese melts
- Top with fresh basil leaves and serve immediately
Video
Notes
- Patting the mozzarella dry helps prevent soggy pastry
- Scoring the border helps create a raised crust edge
- Best served fresh while the pastry is crisp
