All you have to do is thaw a sheet of puff pastry, top it with your favorite pizza fixings, and bake it for about 20 minutes. Before you know it, you’ll be feasting on a unique and savory treat.
Featuring a pleasingly crispy-light crust combined with the classic tomato sauce and cheese combo, this unique pizza practically explodes with flavor in your mouth.
Puff Pastry Pizza Recipe
- 1 sheet puff pastry
- About ½ cup tomato sauce
- About 2 cups shredded mozzarella
- Toppings and spices of your choice (optional)
- Olive oil, for drizzling (optional)
- Salt and pepper (optional)
Note: These toppings can be edited to suit your personal pizza preferences. For instance, you may prefer to employ a pesto or white sauce, or you might prefer a mix of cheeses. Choose your own adventure!
Let the puff pastry thaw. If it has been in the freezer, this will take about 30-45 minutes at room temperature, or it can be left in the refrigerator for a few hours or overnight.
Once the puff pastry is thawed, preheat the oven to 425 F. Line a baking sheet with parchment paper or a silicone mat.
Unfold the puff pastry on the prepared baking sheet. If you’d like, you can gently smooth the seams with your fingers. Personally, I just leave the puff pastry in its square/rectangle form, but you could shape it by hand into a more circular shape.
Pour the sauce on top of the puff pastry and spread it with a spoon or spatula so that it covers most of the surface. Leave a little perimeter around the edges for a nice pizza crust. I used about ½ cup of sauce, but you may prefer slightly more or less.
Scatter the cheese on top. It will seem like a bit too much cheese as you pile it on, but as it melts it will be just right — trust me.
If desired, scatter your chosen toppings or spices/flavorings evenly on top of the cheese. I like to drizzle a little olive oil on top as well.
Put the pizza in the preheated oven. Bake for 15-20 minutes, or until the pizza crust is browned and the cheese is bubbling to your liking. The time may vary depending on your individual preference. I like to rotate the pie at about 8 minutes to ensure even baking.
Once the pizza is done, remove it from the oven. Let the pizza cool on the rack for a few minutes. It may have puffed up during baking but it will flatten out in just a few minutes. If desired, finish with another drizzle of olive oil and salt and pepper. Once cooled slightly, slice and serve.