A puff pastry pizza is hands down THE BEST express (or I call it cheat) 'pizza' to make at home! It's super quick and easy to make and tastes sooo good. By using puff pastry as base, every bite will be light, flaky and crispy! This really is the perfect weeknight treat.
Preparing the puff pastry sheet
First things first, you want to prepare the puff pastry. All this means is to ensure the puff pastry fits the length of your baking tray.
Frozen puff pastries in Australia are generally sold in square sheets and baking trays are rectangular. 1 square puff pastry sheet fits a baking tray with extra room. So, to ensure I fully utilise the size of my baking tray (and therefore making the largest puff pastry pizza possible), I bind more puff pastry onto 1 square puff pastry sheet by cutting extra pieces from a 2nd sheet to fit the size of a baking tray.
To bind puff pastry sheets together, simply overlap the sheets by about 3mm and press down with a finger. That's it! You now have the largest possible puff pastry pizza base to work with 🙂
Image #1 below is what it looks like.
Step by step instructions
I like putting in the extra effort of outlining a border with a knife and brushing it with egg wash. Like image #2 above. This is purely for aesthetics and totally optional. If you're short on time, don't bother.
Now simply top prepared puff pastry with tomato slices, bocconcini, fresh basil leaves and drizzles of olive oil. Bake in a hot oven at 200°C/390°F (fan forced) for about 20 - 25min until golden like image #4 above.
To serve, top pizza with shaved parmesan cheese and extra fresh basil leaves. Quick, easy and delicious!
Tips to make this great
- Don't overload the pastry with toppings - you're hungry and there are just so many cool ingredients you wanna add to make your masterpiece. I get it. But be careful! If you overload the puff pastry, you end up with a soggy and raw pastry. So key here is moderation. A trick to counter the risk of a raw pastry is to blind bake (just the pastry itself) the pastry for about 10 minutes in the oven first. Take it out, add the toppings (still, don't go crazy) then bake until golden.
- Place the tray at the bottom of the oven. This will help ensure the puff pastry gets nice and golden and puffy and prevent the toppings from burning. You'd do this when making real dough pizza at home too!
Other puff pastry pizza topping combination ideas
This recipe makes the classic Margherita flavour. However, you can put whatever toppings you want! Here are some suggestions to get your creative juices going:
- Mushrooms, prosciutto and rocket
- Load prepared puff pastry with mushroom slices, drizzles of olive oil then bake. Top thinly sliced prosciutto and fresh rocket to serve.
- Pepperoni and cheese
- Pepperoni, mozzarella cheese on prepared puff pastry and bake.
- Sausage mince, mushrooms and cheese
- Sausage mince chunks, mushroom slices, mozzarella cheese on prepared puff pastry and bake.
- Asparagus, cherry tomatoes and parmesan
- Asparagus, cherry tomatoes and drizzles of olive oil on prepared puff pastry and bake. Top with thin slices of parmesan cheese to serve.
- Dutch carrots and ricotta (this is more of a tart)
- Fill prepared puff pastry with dutch carrots cut in half, lengthways. Single-layer. Drizzle olive oil then bake. Top with dollops of ricotta and a little honey to serve.
Thank you for checking out my recipes! Let me know what you think and/or if you have any questions, drop me a note in the comments section below. 🙂
Puff pastry pizza
- 2 sheets frozen puff pastry about 115g/4oz per sheet
- 1 cup bocconcini or 1 fresh mozzarella ball
- 2 fresh tomatoes
- 1 tablespoon olive oil
- ½ cup fresh basil leaves
- 1 egg optional, as egg wash
- ½ cup grated parmesan cheese optional
- Preheat oven to 200°C / 390°F (fan forced).
- Cut 1 puff pastry sheet into smaller pieces and bind to the other puff pastry sheet to make 1 large base that fits the size of your baking tray.
- Line baking tray with baking paper and place prepared puff pastry sheet on top.
- Scatter tomato slices, bocconcini and basil leaves evenly across puff pastry.
- Drizzle olive oil all over.
- Bake for 20 - 25 minutes or until golden.
- Serve with grated parmesan cheese and extra fresh basil.
Other great dinner ideas