Puff Pastry Pizza
This puff pastry pizza recipe is great for carnivores, omnivores and vegetarians alike. You choose what you want to top it with. This is a family favourite – my in-laws have been baking this for decades, so it’s very familiar dish, especially to Mister.
These quick puff pastry pizza recipes are a simple twist on a classic pizza, using puff pastry sheets instead of bread for the base. The tomato topping is my own recipe – the small amount of sugar just helps to balance the acidity of the tomatoes and any salty toppings, such as pepperoni (pictured) you may use. That’s the homemade sauce option. Otherwise, cheat by using ready-made tapenade or pesto instead. In the main picture (above) the tomato sauce was used. In the images below I used pesto. The recipes vary simply by your choice of sauce and puff pastry pizza toppings.
Simply add your toppings over a thin layer of the tomato pizza sauce, pesto or tapenade and some sliced mozzarella. It can look really attractive if you take just little care over arranging it, and is on the table pretty pronto. Equally good for weeknight meals or as part of a spread when entertaining, this impresses far more than it probably should – considering how little effort is required.
The pizza toppings you choose is only restricted to taste, budget and availability. Go for a classic Margherita pizza with extra cheese, or perhaps you’d prefer a pepperoni pizza, as per the main picture?
This is how to make pizza using puff pastry. Next, I really should try making puff pastry rolls, puff pastry twists, puff pastry scrolls, puff pastry pockets. Watch this space. Then there’s puff pastry puffs, puff pastry swirls, puff pastry bites and puff pastry pinwheels. Plus puff pastry pizza pockets or a puff pastry pizza ring. The possibilities, it seems, are endless…
Makes 1 puff pastry pizza or tart
Puff pastry pizza ingredients
Base
- Ready rolled puff pastry, 1 sheet
Sauce
Tomato sauce
- Chopped tomatoes, 1/2 tin, drained
- Tomato puree, 1 tbsp
- Oregano, dried, a pinch
- Sugar, 1/2 tsp
or
- Pesto or tapenade, 1 tbsp
Topping
- Mozzarella cheese, 1 ball, torn into pieces
- Toppings – e.g. pepperoni, parma ham, chicken, anchovies, olives, peppers, mushrooms, pineapple, sweetcorn, extra grated mozzarella…
- Black pepper
- Basil, fresh, a few leaves (optional)
Equipment
How to make Puff Pastry Pizza
- Remove the pastry from the fridge 15 minutes before using.
- Roll out the pastry onto a baking sheet, still in its paper from the pack, and trim to size. If the paper the pastry comes with doesn’t fit or can’t be used in the oven, cut a piece of baking paper to line the tray with.
- Prick the base of the pastry all over with a fork, except for a border around the edge, of about 1 inch/2.5cm. This stops the topped pastry puffing up too much.
- If you’re making the tomato sauce, mix the tomatoes (drained), puree, oregano and sugar in a bowl. Spread this tomato mixture over the base, leaving the border area clear. Otherwise, just spread the pesto or tapenade on in the same way.
- Top with the torn mozzarella, followed by any other toppings you’re using, then grind some black pepper over the top.
- Bake for about 15-20 minutes in an oven heated to 180 degrees fan or equivalent. Then scatter over some fresh basil leaves, slice up and serve.
Serve alone, or for dinner with salad and/or coleslaw, plus chips or wedges.
Related recipes:
You may also like my Chicken & Bacon Pasta Bake or Chorizo Fajita Traybake
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