Puff Pastry Pizza


Puff Pastry Pizza

Craving pizza but don’t have time to go to the store to make or buy dough? No problem. The answer is right in your freezer. This easy and delicious recipe is perfect for a quick meal for whole family or an appetizer to serve at gatherings. 
Servings 2 9×10″ pizzas


  • 1 box of frozen puff pastry (2 sheets)
  • 1 egg with 1 Tbsp of water for egg wash (or just use egg white)
  • Tomato Sauce
  • Fresh basil
  • Low moisture mozzarella, cubed or shredded
  • Freshly grated Parmigiano Reggiano or Locatelli Romano Cheese
  • EVOO


  • Preheat oven to 430°F with your Baking Steel steel or pizza stone inside for about 45 minutes. If you don't have one, you can still make the recipe (this just ensures as crispy an undercarriage as possible). Thaw puff pastry sheets according to package directions. It should be fully thawed, but still cold.
  • Unravel the pastry (it comes in a trifold) and place on a baking sheet lined with parchment paper. With your fingers or a rolling pin, flatten creases and fuse them together. It's also best to avoid handling puff pastry too much so that the butter inside it doesn't melt and get sticky.
  • Brush the entire pastry with egg wash. With a fork or docker, pierce holes all over the center of the pastry, leaving an outside perimeter for the "crust.”
  • Bake puff pastry in preheated oven for 10 minutes, placing the baking sheet on top of the steel or stone. Remove from oven.
  • Spread about 1/4 cup of sauce evenly (avoid using too much sauce) all over center portion of the puff pastry, followed by mozzarella cubes, grated cheese and basil (you can use whatever toppings you like but keep in mind that the more toppings used runs the risk of it getting soggy and you want to preserve the integrity of the undercarriage).
  • Bake puff pastry pizza again for 10-12 minutes, or until cheese is melted and bubbly and toppings are cooked. I like to change the oven setting to broil for the last minute or 2 for color. Keep a close watch so it doesn't burn.
  • After baking, top with a drizzle of EVOO, fresh basil, and more grated cheese. Cut with a mezzaluna or pizza blade and serve. 
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