Craving pizza night without the fuss? These 16 easy puff pastry pizzas are your new secret weapon for quick, delicious dinners that feel like a treat. From classic combos to creative twists, they’re perfect for busy weeknights or impressing guests with minimal effort. Get ready to transform a simple sheet of pastry into mouthwatering meals—let’s dive into the recipes!
Margherita Puff Pastry Pizza
Let’s be real—sometimes you want pizza but don’t have the time or energy for dough. That’s where this genius Margherita Puff Pastry Pizza comes in. It gives you all those classic flavors with a flaky, buttery crust in a fraction of the time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 sheet (about 8 oz) frozen puff pastry, thawed
– 2 tablespoons extra-virgin olive oil, divided
– 1/2 cup high-quality tomato passata
– 1 clove garlic, finely minced
– 1/4 teaspoon fine sea salt
– 8 ounces fresh mozzarella di bufala, thinly sliced
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 1/2 cup fresh basil leaves, torn
– 1 tablespoon aged balsamic glaze
Instructions
1. Preheat your oven to 400°F (200°C) and line a half-sheet baking pan with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared pan, gently pressing it flat.
3. Using a fork, dock the entire surface of the pastry, leaving a 1-inch border untouched to allow for rising.
4. Brush the docked area lightly with 1 tablespoon of extra-virgin olive oil.
5. In a small bowl, combine the tomato passata, minced garlic, and fine sea salt.
6. Spread the tomato mixture evenly over the oiled pastry base, staying within the docked area.
7. Arrange the thinly sliced mozzarella di bufala in a single layer over the tomato sauce.
8. Sprinkle the freshly grated Parmigiano-Reggiano cheese evenly over the mozzarella.
9. Drizzle the remaining 1 tablespoon of extra-virgin olive oil over the assembled pizza.
10. Bake on the middle oven rack for 18-22 minutes, or until the pastry is deeply golden and puffed, and the cheese is bubbling.
11. Remove the pizza from the oven and let it rest on the pan for 5 minutes to set.
12. Transfer the pizza to a cutting board and scatter the torn fresh basil leaves over the top.
13. Finish by drizzling the aged balsamic glaze in a zigzag pattern across the pizza.
14. Slice into portions using a sharp chef’s knife or a pizza wheel and serve immediately.
Unbelievably, the puff pastry creates a shatteringly crisp, layered base that contrasts beautifully with the molten, creamy cheeses. The fresh basil and tangy balsamic cut through the richness perfectly. For a fun twist, try adding a sprinkle of chili flakes before baking or serving individual slices with a side of peppery arugula salad.
BBQ Chicken Puff Pastry Pizza
Sometimes you want pizza night to feel fancy without the fuss. This BBQ chicken puff pastry pizza delivers that perfect combo—flaky, buttery crust meets smoky-sweet toppings in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 18 minutes
Ingredients
– 1 sheet (about 8 oz) frozen puff pastry, thawed
– 1 cup shredded rotisserie chicken
– ½ cup smoky barbecue sauce
– ¾ cup shredded low-moisture mozzarella cheese
– ¼ cup finely diced red onion
– 2 tbsp extra-virgin olive oil
– 1 tbsp fresh cilantro, chopped
– ½ tsp flaky sea salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet.
3. Using a fork, prick the pastry all over, leaving a ½-inch border unpricked to allow the edges to rise.
4. Brush the entire pastry surface lightly with 1 tablespoon of extra-virgin olive oil.
5. Bake the pastry for 10 minutes, until puffed and just beginning to turn golden.
6. While the pastry bakes, combine the shredded chicken and barbecue sauce in a bowl until evenly coated.
7. Remove the par-baked pastry from the oven and press down the center gently with a spatula to create a flat base for toppings.
8. Spread the saucy chicken mixture evenly over the flattened center of the pastry.
9. Sprinkle the shredded mozzarella cheese uniformly over the chicken.
10. Scatter the diced red onion evenly over the cheese.
11. Drizzle the remaining 1 tablespoon of extra-virgin olive oil over the assembled pizza.
12. Return the pizza to the oven and bake for 8 minutes, or until the cheese is fully melted and bubbly and the pastry edges are deep golden brown.
13. Remove the pizza from the oven and immediately sprinkle with chopped cilantro and flaky sea salt.
14. Let the pizza rest on the baking sheet for 3 minutes before slicing.
Melted cheese pulls away in satisfying strings against the crisp, layered pastry. The sweet heat from the barbecue sauce balances the sharp red onion, making it ideal for slicing into squares and serving straight from the baking sheet for a casual gathering.
Pesto and Mozzarella Puff Pastry Pizza
Dinner just got a whole lot easier with this quick and delicious twist on pizza. You’ll love how the flaky puff pastry bakes up golden and crisp, topped with vibrant pesto and melty mozzarella. It’s the perfect last-minute meal or impressive appetizer for any gathering.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 sheet (about 8 oz) frozen puff pastry, thawed
– ½ cup high-quality basil pesto
– 8 oz fresh mozzarella cheese, thinly sliced or torn into small pieces
– 2 tbsp extra-virgin olive oil
– 1 large pasture-raised egg, lightly beaten
– ¼ tsp fine sea salt
– Freshly cracked black pepper, for finishing
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet, gently pressing out any creases with your fingertips.
3. Using a pastry brush, evenly coat the entire surface of the puff pastry with the lightly beaten egg wash—this will help achieve a beautifully golden, glossy crust.
4. Spread the basil pesto over the egg-washed pastry, leaving a ½-inch border around all edges to allow for puffing during baking.
5. Arrange the fresh mozzarella pieces evenly over the pesto layer, ensuring coverage while maintaining some space between pieces for even melting.
6. Drizzle the extra-virgin olive oil over the assembled pizza, then sprinkle the fine sea salt evenly across the surface.
7. Bake in the preheated oven for 18-22 minutes, or until the pastry edges are deeply golden brown and puffed, and the cheese is bubbly with light brown spots.
8. Remove from the oven and immediately season with freshly cracked black pepper to taste.
9. Let the pizza rest on the baking sheet for 5 minutes before slicing—this allows the cheese to set slightly for cleaner cuts.
A flaky, buttery crust provides the perfect base for the herbaceous pesto and creamy mozzarella. The contrast between the crisp pastry and gooey cheese center makes each bite irresistible. Try serving it alongside a simple arugula salad dressed with lemon vinaigrette for a complete meal, or cut into small squares for an elegant party appetizer.
Four Cheese Puff Pastry Pizza
Fancy a pizza night but want something extra special? This four cheese puff pastry pizza combines flaky, buttery layers with a decadent cheese blend for the ultimate easy-to-make treat. You’ll love how the puff pastry gets perfectly crisp while the cheeses melt into gooey perfection.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 sheet (approx. 8 oz) frozen puff pastry, thawed according to package directions
– 2 tbsp extra-virgin olive oil
– 1/2 cup whole-milk ricotta cheese
– 1/2 cup shredded low-moisture mozzarella cheese
– 1/4 cup finely grated Parmigiano-Reggiano cheese
– 1/4 cup crumbled Gorgonzola dolce cheese
– 1 large pasture-raised egg, lightly beaten
– 1 tsp dried oregano
– 1/4 tsp freshly ground black pepper
– 1/4 tsp fine sea salt
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet.
3. Using a fork, gently prick the entire surface of the pastry, leaving a 1-inch border unpricked around the edges to allow it to puff.
4. Brush the entire surface of the pastry, including the border, with the extra-virgin olive oil.
5. In a medium mixing bowl, combine the whole-milk ricotta cheese, shredded low-moisture mozzarella cheese, finely grated Parmigiano-Reggiano cheese, crumbled Gorgonzola dolce cheese, dried oregano, freshly ground black pepper, and fine sea salt.
6. Evenly spread the cheese mixture over the center of the pastry, staying within the 1-inch border.
7. Using a pastry brush, lightly brush the exposed 1-inch border of pastry with the lightly beaten pasture-raised egg wash.
8. Place the baking sheet in the preheated oven and bake for 18-22 minutes, or until the pastry border is deeply golden brown and puffed, and the cheese is bubbly and lightly browned in spots.
9. Remove the pizza from the oven and let it rest on the baking sheet for 5 minutes before slicing.
10. Transfer the pizza to a cutting board, slice into portions, and serve immediately.
Heavenly layers of crisp, flaky pastry give way to a rich, tangy, and creamy cheese filling. The contrast between the buttery crust and the molten cheese center is simply irresistible. For a fun twist, drizzle with a balsamic glaze or top with fresh arugula right after baking.
Hawaiian Puff Pastry Pizza
Unwrap those holiday leftovers and let’s turn them into something magical. This Hawaiian puff pastry pizza is your new go‑for lazy‑night treat—flaky, sweet, and savory all at once. You’ll love how easy it is to throw together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 sheet frozen puff pastry, thawed
- ½ cup tomato sauce, preferably San Marzano crushed tomatoes
- 1 cup low‑moisture whole‑milk mozzarella, freshly grated
- 4 oz thinly sliced Black Forest ham, torn into bite‑size pieces
- ½ cup diced fresh pineapple, patted dry
- 2 tbsp extra‑virgin olive oil
- 1 large pasture‑raised egg, lightly beaten
- 1 tsp dried oregano
- ½ tsp flaky sea salt
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet onto the prepared baking sheet, gently pressing out any creases with your fingertips.
- Using a fork, prick the entire surface of the pastry, leaving a ½‑inch border unpricked to allow the edges to puff dramatically.
- Brush the beaten egg evenly over the unpricked border to create a golden, glossy crust.
- Spread the tomato sauce in a thin, even layer over the pricked center, avoiding the egg‑washed border.
- Sprinkle the grated mozzarella evenly over the sauce, ensuring full coverage for optimal melt.
- Scatter the torn ham and diced pineapple evenly over the cheese, distributing them to avoid clumping.
- Drizzle the olive oil lightly over the toppings, then sprinkle with dried oregano and flaky sea salt.
- Bake on the center rack for 18–20 minutes, until the pastry is deeply golden and puffed, and the cheese is bubbly with slight browning.
- Transfer the pizza to a wire rack and let it rest for 5 minutes to set the layers before slicing.
That flaky, buttery crust shatters with each bite, giving way to the sweet pineapple and salty ham. Try serving it with a drizzle of hot honey or a side of peppery arugula for a fresh contrast.
Garlic Butter Shrimp Puff Pastry Pizza
Visions of holiday entertaining just got easier with this elegant yet approachable appetizer. You’ll love how flaky puff pastry, garlicky shrimp, and melty cheese come together in minutes. It’s the perfect centerpiece for any festive gathering.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed
– 1 lb large shrimp, peeled and deveined
– 3 tbsp clarified butter
– 4 garlic cloves, minced
– 1 tsp smoked paprika
– ½ tsp red pepper flakes
– 1 cup shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– 2 tbsp fresh parsley, finely chopped
– 1 tbsp fresh lemon juice
– Sea salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll the thawed puff pastry sheet into a 10×14-inch rectangle on a lightly floured surface.
3. Transfer the pastry to the prepared baking sheet and prick the entire surface with a fork to prevent excessive puffing.
4. Bake the pastry for 10 minutes until lightly golden, then remove from the oven.
5. While the pastry bakes, pat the shrimp completely dry with paper towels to ensure proper searing.
6. Heat clarified butter in a large skillet over medium-high heat until shimmering.
7. Add the shrimp in a single layer and cook for 2 minutes per side until opaque and lightly browned.
8. Add minced garlic, smoked paprika, and red pepper flakes to the skillet, stirring constantly for 30 seconds until fragrant.
9. Remove the skillet from heat and stir in fresh lemon juice.
10. Sprinkle the par-baked pastry evenly with mozzarella and Parmesan cheeses.
11. Arrange the shrimp mixture over the cheese layer in a single layer.
12. Return the baking sheet to the oven and bake for 8-10 minutes until the cheese is bubbly and the pastry edges are deep golden brown.
13. Remove from the oven and let rest for 5 minutes to allow the cheese to set slightly.
14. Garnish with freshly chopped parsley and season with sea salt and freshly ground black pepper.
Flaky, buttery layers provide the perfect crisp foundation for the succulent garlic shrimp. The smoked paprika adds a subtle warmth that complements the briny seafood beautifully. For a stunning presentation, cut into elegant triangles and serve alongside a chilled rosé or crisp sauvignon blanc.
Mushroom and Truffle Puff Pastry Pizza
Holiday entertaining just got easier with this elegant yet approachable appetizer. You’ll love how the flaky puff pastry base contrasts with the earthy mushroom and truffle topping—it’s fancy enough for a special occasion but simple enough for a cozy night in.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed
– 2 tablespoons extra-virgin olive oil
– 1 pound cremini mushrooms, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– 1/4 cup crème fraîche
– 1/2 cup shredded Gruyère cheese
– 1 tablespoon white truffle oil
– 1/4 teaspoon flaky sea salt
– Freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet onto the prepared baking sheet, gently pressing it flat.
3. Using a fork, prick the entire surface of the pastry to prevent excessive puffing during baking.
4. Bake the pastry for 10 minutes, or until it begins to turn golden and puffs slightly.
5. While the pastry bakes, heat the olive oil in a large skillet over medium-high heat.
6. Add the sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their liquid and become golden brown.
7. Stir in the minced garlic and fresh thyme leaves, cooking for 1 minute until fragrant.
8. Remove the skillet from heat and let the mushroom mixture cool slightly for 2–3 minutes.
9. In a small bowl, combine the crème fraîche and white truffle oil, whisking until smooth.
10. Spread the truffle crème fraîche evenly over the partially baked puff pastry, leaving a 1/2-inch border.
11. Top with the cooked mushroom mixture, distributing it evenly.
12. Sprinkle the shredded Gruyère cheese over the mushrooms.
13. Season the entire pizza with flaky sea salt and freshly ground black pepper.
14. Return the pizza to the oven and bake for 12–15 minutes, or until the cheese is melted and bubbly and the pastry edges are deep golden brown.
15. Remove from the oven and let rest for 5 minutes before slicing.
Buttery and crisp, the puff pastry provides a delightful crunch against the creamy, umami-rich topping. Serve it warm, cut into squares, perhaps with a glass of sparkling wine for a truly festive touch.
Caprese Puff Pastry Pizza
You know those days when you want something fancy but easy? This Caprese puff pastry pizza is your answer—it’s crispy, cheesy, and ready in no time. Perfect for a quick dinner or a holiday appetizer that feels special without the stress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed
– 2 tablespoons extra-virgin olive oil
– 8 ounces fresh mozzarella cheese, thinly sliced
– 2 medium heirloom tomatoes, thinly sliced
– ¼ cup fresh basil leaves, chiffonade-cut
– 2 tablespoons balsamic glaze
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet, gently pressing it flat with your hands.
3. Brush the entire surface of the puff pastry with extra-virgin olive oil, ensuring even coverage to the edges.
4. Arrange the thinly sliced fresh mozzarella cheese in a single layer over the puff pastry, leaving a ½-inch border around the edges.
5. Layer the thinly sliced heirloom tomatoes evenly on top of the mozzarella cheese.
6. Season the assembled pizza with flaky sea salt and freshly cracked black pepper.
7. Bake in the preheated oven for 18–20 minutes, or until the puff pastry is golden brown and puffed at the edges.
8. Remove the pizza from the oven and let it cool on the baking sheet for 5 minutes to set the cheese.
9. Sprinkle the chiffonade-cut fresh basil leaves evenly over the warm pizza.
10. Drizzle the balsamic glaze in a zigzag pattern across the top just before serving.
Done! The puff pastry bakes up buttery and flaky, while the fresh mozzarella melts into creamy pools. Serve it warm, sliced into squares for easy sharing, or pair it with a simple arugula salad for a light meal.
Bacon and Egg Breakfast Puff Pastry Pizza
Fancy a breakfast that feels like a special treat but comes together with minimal fuss? This bacon and egg puff pastry pizza is your answer. It combines flaky pastry, crispy bacon, and creamy eggs for a dish that’s perfect for weekend brunches or a quick, impressive weekday morning.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed
– 6 slices thick-cut applewood-smoked bacon, cut into 1/2-inch lardons
– 4 large pasture-raised eggs, lightly beaten
– 1/2 cup heavy cream
– 1 cup shredded sharp white cheddar cheese
– 2 tablespoons unsalted butter, melted
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon kosher salt
– 1 tablespoon fresh chives, finely chopped
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet, gently pressing it flat.
3. Using a fork, prick the entire surface of the pastry, except for a 1-inch border around the edges, to prevent excessive puffing in the center.
4. In a cold skillet, arrange the bacon lardons in a single layer and place over medium heat.
5. Cook the bacon, stirring occasionally, for 8-10 minutes until it is crispy and has rendered its fat.
6. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain, reserving 1 tablespoon of the rendered bacon fat in the skillet.
7. In a medium bowl, whisk together the lightly beaten eggs, heavy cream, kosher salt, and freshly ground black pepper until fully combined.
8. Pour the egg mixture into the skillet with the reserved bacon fat and cook over low heat, stirring constantly with a rubber spatula, for 3-4 minutes until the eggs form soft, creamy curds; they should still be slightly wet.
9. Brush the 1-inch border of the puff pastry with the melted unsalted butter.
10. Evenly sprinkle the shredded sharp white cheddar cheese over the center of the pastry, staying within the buttered border.
11. Spoon the soft-scrambled egg mixture over the cheese layer, spreading it gently.
12. Distribute the crispy bacon lardons evenly over the eggs.
13. Bake the assembled pastry on the middle rack of the preheated oven for 18-20 minutes, until the pastry edges are deeply golden brown and puffed.
14. Remove the pastry from the oven and let it rest on the baking sheet for 5 minutes to set.
15. Garnish the finished pizza with the finely chopped fresh chives.
You’ll love the contrast of the buttery, flaky crust against the rich, savory filling. The sharp cheddar and smoky bacon create a deeply satisfying flavor, while the soft eggs keep everything luxurious. Try slicing it into strips for easy grabbing or pairing it with a simple arugula salad dressed with lemon vinaigrette for a complete meal.
Prosciutto and Arugula Puff Pastry Pizza
Bust out your baking sheet because this prosciutto and arugula puff pastry pizza is about to become your new favorite easy dinner. It combines flaky, buttery pastry with salty prosciutto and peppery greens for a seriously delicious meal. You’ll love how simple it is to throw together on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 sheet (about 8 oz) frozen puff pastry, thawed
– 2 tbsp extra-virgin olive oil
– 1 cup whole-milk ricotta cheese
– 1/4 cup finely grated Parmigiano-Reggiano cheese
– 2 oz thinly sliced prosciutto di Parma
– 2 cups baby arugula
– 1 tbsp fresh lemon juice
– 1/4 tsp freshly cracked black pepper
– 1/4 tsp fine sea salt
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet, gently pressing it flat with your fingertips.
3. Using a fork, prick the entire surface of the pastry all over to prevent excessive puffing during baking, leaving a 1/2-inch border unpricked around the edges.
4. Brush the entire surface of the pastry lightly with 1 tablespoon of the extra-virgin olive oil.
5. In a small bowl, combine the whole-milk ricotta cheese, finely grated Parmigiano-Reggiano, and fine sea salt until just blended.
6. Spread the ricotta mixture evenly over the pricked center of the pastry, staying within the 1/2-inch border.
7. Tear the thinly sliced prosciutto di Parma into rustic pieces and arrange them evenly over the ricotta layer.
8. Bake in the preheated oven for 18-22 minutes, or until the pastry edges are deeply golden brown and puffed.
9. While the pizza bakes, place the baby arugula in a medium bowl and drizzle with the remaining 1 tablespoon of extra-virgin olive oil and the fresh lemon juice; toss gently to coat.
10. Remove the baked pizza from the oven and let it rest on the baking sheet for 3 minutes to allow the pastry to set slightly.
11. Top the warm pizza evenly with the dressed arugula mixture.
12. Finish by sprinkling the freshly cracked black pepper evenly over the entire pizza.
Let the pizza cool for just a minute before slicing. The contrast between the crisp, flaky pastry and the cool, peppery arugula is fantastic. For a fun twist, try drizzling a little aged balsamic glaze over each slice just before serving.
Taco-Style Puff Pastry Pizza
Ever have one of those nights where you can’t decide between tacos and pizza? You’re not alone. This Taco-Style Puff Pastry Pizza solves that delicious dilemma by combining the best of both worlds in a fun, shareable format that’s perfect for game day, movie night, or a casual get-together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 sheet (about 8 oz) frozen puff pastry, thawed
– 1/2 lb ground beef (85% lean)
– 1 tbsp clarified butter
– 1/2 cup finely diced yellow onion
– 1 clove garlic, minced
– 1 tbsp taco seasoning blend
– 1/4 cup tomato sauce
– 1 cup shredded Monterey Jack cheese
– 1/4 cup sour cream
– 1/4 cup pico de gallo
– 1 tbsp fresh cilantro, chopped
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet.
3. Using a fork, prick the entire surface of the pastry, leaving a 1-inch border unpricked around the edges to allow for a crust to form.
4. Bake the pastry for 10 minutes, or until it is puffed and just beginning to turn golden at the edges.
5. While the pastry bakes, heat the clarified butter in a skillet over medium-high heat.
6. Add the finely diced yellow onion and cook for 3-4 minutes, until softened and translucent.
7. Add the minced garlic and cook for 1 minute more, just until fragrant.
8. Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook for 5-7 minutes until no pink remains.
9. Stir in the taco seasoning blend and tomato sauce, then reduce heat to low and simmer for 2 minutes to let the flavors meld.
10. Remove the pre-baked puff pastry from the oven and gently press down the center with the back of a spoon to create an even base, leaving the puffed border intact.
11. Evenly spread the seasoned ground beef mixture over the pressed-down center of the pastry.
12. Sprinkle the shredded Monterey Jack cheese evenly over the beef layer.
13. Return the assembled pizza to the oven and bake for 8-10 minutes, or until the cheese is fully melted and bubbly and the pastry edges are a deep golden brown.
14. Remove from the oven and let rest for 3 minutes on the baking sheet to allow the layers to set slightly.
15. Drizzle the sour cream in a zigzag pattern over the top.
16. Spoon the pico de gallo evenly across the surface.
17. Garnish with the chopped fresh cilantro.
18. Slice into portions using a sharp knife or pizza cutter and serve immediately.
Here’s what you get: a fantastic contrast between the flaky, buttery puff pastry crust and the savory, spiced beef filling. The cool, creamy sour cream and bright pico de gallo cut through the richness perfectly. For a fun twist, serve individual slices with small bowls of extra toppings like pickled jalapeños or guacamole for dipping.
Greek Puff Pastry Pizza
Sometimes you want pizza night to feel fancy without all the fuss. This Greek puff pastry pizza is your secret weapon—it’s flaky, flavorful, and comes together in a flash. You’ll love how the buttery crust plays off the tangy toppings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed
– 2 tbsp extra-virgin olive oil
– 1/2 cup whole-milk ricotta cheese
– 1/4 cup Kalamata olives, pitted and halved
– 1/4 cup crumbled feta cheese
– 1/4 cup sun-dried tomatoes in oil, drained and julienned
– 1 tsp dried oregano
– 1/2 tsp freshly cracked black pepper
– 1 large pasture-raised egg, lightly beaten
– 1 tbsp fresh dill, finely chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet.
3. Using a fork, prick the pastry all over to prevent excessive puffing, leaving a 1-inch border untouched.
4. Brush the entire surface of the pastry lightly with the extra-virgin olive oil.
5. In a small bowl, combine the whole-milk ricotta cheese, dried oregano, and freshly cracked black pepper.
6. Spread the seasoned ricotta mixture evenly over the pastry, staying within the bordered edge.
7. Scatter the pitted and halved Kalamata olives, crumbled feta cheese, and julienned sun-dried tomatoes over the ricotta layer.
8. Brush the exposed 1-inch border of the pastry with the lightly beaten pasture-raised egg wash for a golden finish.
9. Bake on the center rack for 18-20 minutes, or until the pastry is deeply golden and puffed.
10. Remove from the oven and let rest on the baking sheet for 5 minutes to set.
11. Garnish the finished pizza with the finely chopped fresh dill just before serving.
Flaky layers shatter with each bite, giving way to the creamy ricotta and briny pop of olives and feta. For a stunning presentation, slice it into elegant rectangles and serve warm alongside a simple arugula salad dressed with lemon.
Caramelized Onion and Goat Cheese Puff Pastry Pizza
Picture this: a golden, flaky crust topped with sweet, jammy onions and creamy, tangy cheese—it’s the ultimate cozy-night treat that feels fancy but comes together in a flash.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon granulated sugar
- 4 ounces fresh goat cheese, crumbled
- 2 tablespoons fresh thyme leaves
- 1 large pasture-raised egg, lightly beaten
- Coarse sea salt, for finishing
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Heat the unsalted butter and extra-virgin olive oil in a large skillet over medium-low heat until the butter melts.
- Add the thinly sliced yellow onions to the skillet, stirring to coat them in the fat.
- Sprinkle the granulated sugar over the onions to aid caramelization.
- Cook the onions, stirring occasionally, for 20–25 minutes until they turn deep golden brown and jammy; reduce heat if they start to burn.
- While the onions cook, unfold the thawed puff pastry sheet onto the prepared baking sheet.
- Use a fork to prick the pastry all over, leaving a ½-inch border unpricked to prevent excessive rising.
- Brush the beaten pasture-raised egg evenly over the pastry border to promote browning.
- Spread the caramelized onions in an even layer over the pricked area of the pastry.
- Scatter the crumbled fresh goat cheese and fresh thyme leaves over the onions.
- Bake in the preheated oven for 20–25 minutes, until the pastry is puffed and golden brown.
- Remove from the oven and immediately sprinkle with coarse sea salt for a flavor boost.
- Let cool for 5 minutes on the baking sheet before slicing to allow the cheese to set slightly.
Buttery layers shatter with each bite, giving way to the sweet-savory onion jam and tangy goat cheese. Serve it warm, cut into squares for easy sharing, or pair it with a crisp arugula salad drizzled with balsamic glaze to balance the richness.
Pulled Pork Puff Pastry Pizza
Picture this: you’re craving something indulgent yet effortless, where flaky pastry meets smoky barbecue. This pulled pork puff pastry pizza delivers exactly that—a fun, shareable twist on comfort food that’s perfect for game day or a cozy night in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 sheet (about 9×9 inches) frozen puff pastry, thawed
- 1 cup pulled pork, shredded and warmed
- ½ cup barbecue sauce, preferably hickory-smoked
- 1 cup shredded sharp cheddar cheese
- ¼ cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 large pasture-raised egg, lightly beaten
- 1 tablespoon clarified butter, melted
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet onto the prepared baking sheet, gently pressing it flat with your hands.
- Brush the entire surface of the puff pastry with the lightly beaten pasture-raised egg using a pastry brush—this creates a golden, glossy crust.
- Spread the hickory-smoked barbecue sauce evenly over the puff pastry, leaving a ½-inch border around the edges.
- Evenly distribute the warmed, shredded pulled pork over the barbecue sauce layer.
- Sprinkle the shredded sharp cheddar cheese uniformly over the pulled pork.
- Scatter the finely diced red onion across the top for a crisp, aromatic note.
- Bake in the preheated oven at 400°F for 20–25 minutes, or until the pastry is puffed and deeply golden brown and the cheese is fully melted and bubbly.
- Remove from the oven and immediately drizzle with the melted clarified butter for added richness and sheen.
- Garnish with the chopped fresh cilantro just before serving to preserve its vibrant color and flavor.
Let this pizza cool for 5 minutes before slicing to allow the layers to set. You’ll love the contrast between the buttery, flaky pastry base and the tender, smoky pulled pork, all tied together with that tangy barbecue sauce. For a creative twist, serve it with a side of pickled jalapeños or a dollop of cool sour cream to balance the richness.
Roasted Red Pepper and Sausage Puff Pastry Pizza
Zesty and satisfying, this roasted red pepper and sausage puff pastry pizza is the ultimate weeknight lifesaver. You get flaky, buttery crust, savory sausage, and sweet peppers all in one easy package—it’s basically a fancy pizza that feels like a treat without any fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed
– 8 ounces Italian sausage, casings removed
– 1 cup roasted red peppers, drained and thinly sliced
– 1 cup whole-milk mozzarella cheese, shredded
– 1/4 cup grated Parmesan cheese
– 2 tablespoons extra-virgin olive oil
– 1 large pasture-raised egg, lightly beaten
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– 1/4 teaspoon fine sea salt
– Fresh basil leaves, for garnish
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet, gently pressing it into a rectangle.
3. In a skillet over medium-high heat, cook the Italian sausage, breaking it into small crumbles, until browned and cooked through, about 5-7 minutes.
4. Brush the puff pastry with 1 tablespoon of extra-virgin olive oil, leaving a 1/2-inch border around the edges.
5. Sprinkle the shredded mozzarella cheese evenly over the oiled pastry.
6. Distribute the cooked sausage crumbles and sliced roasted red peppers on top of the cheese.
7. In a small bowl, combine the grated Parmesan cheese, dried oregano, crushed red pepper flakes, and fine sea salt.
8. Sprinkle the Parmesan mixture evenly over the pizza.
9. Brush the exposed edges of the puff pastry with the lightly beaten egg to promote browning.
10. Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown and the cheese is bubbly.
11. Remove from the oven and drizzle with the remaining 1 tablespoon of extra-virgin olive oil.
12. Garnish with fresh basil leaves before slicing and serving.
Perfectly crisp and golden, this pizza offers a delightful contrast between the flaky pastry and the savory, slightly spicy toppings. Pair it with a simple arugula salad for a complete meal, or slice it into smaller pieces for an impressive appetizer at your next gathering.
Fig and Brie Puff Pastry Pizza
Mmm, picture this: you’re craving something fancy but easy, and this fig and brie puff pastry pizza hits all the right notes. It’s sweet, savory, and comes together in no time—perfect for a cozy night in or impressing guests without the stress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed
– 4 oz brie cheese, rind removed and thinly sliced
– ½ cup fig jam
– 2 tbsp extra-virgin olive oil
– 1 tbsp fresh thyme leaves
– ¼ tsp flaky sea salt
– ¼ tsp freshly ground black pepper
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet, gently pressing it into a rectangle about 10×12 inches.
3. Using a fork, prick the entire surface of the pastry to prevent excessive puffing during baking.
4. Brush the pastry evenly with extra-virgin olive oil, ensuring it reaches the edges for a golden crust.
5. Spread the fig jam in a thin, even layer over the pastry, leaving a ½-inch border around the edges.
6. Arrange the thinly sliced brie cheese evenly over the fig jam, covering most of the surface.
7. Sprinkle the fresh thyme leaves, flaky sea salt, and freshly ground black pepper over the top.
8. Bake in the preheated oven for 18-20 minutes, or until the pastry is golden brown and puffed, and the cheese is melted and bubbly.
9. Remove from the oven and let it cool on the baking sheet for 5 minutes before slicing.
10. Slice into squares or rectangles using a sharp knife or pizza cutter for clean edges.
Zesty and indulgent, this pizza boasts a flaky, buttery crust that contrasts beautifully with the creamy brie and sweet fig jam. Serve it warm as an appetizer with a drizzle of honey or alongside a crisp arugula salad for a light meal—it’s sure to disappear quickly!
