Easy Puff Pastry Pizza

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This puff pastry pizza is my family’s favorite party appetizer. The recipe comes together very quickly and its totally customizable. The toppings we used are very Mediterranean. My advice is that you stay away from zucchini, mushrooms or tomatoes, as those are watery.

The method of thawing your puff pastry and then rolling it out a bit to elongate it as best you can. You also have to grab a fork and gently punch a bunch of holes into the puff pastry. At this point you will also score the exterior edge of the puff pastry rectangle, about 1/2 inch in from the edge. If you like this recipe you will love my Spanakopita Puff Pastry Swirls.

Try not to go too heavy on the sauce. Make this with any shredded cheese you prefer like gouda, cheddar, provolone, fontina cheeses. If you like this recipe you will love my Easy Tortilla Strip Pizza or my Low Carb Roasted Veggie Pizza.

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Easy Puff Pastry Pizza

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Servings: 4

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Equipment

• Rolling Pin
• rimmed baking sheet

Ingredients 

US CustomaryMetric

• 14 oz frozen puff pastry, thawed
• 1 egg, beaten
• 4 tbs marinara sauce
• 1 cup shredded mozzarella cheese
• 8 pepperoni slices
• 1/4 cup Kalamata olives, sliced + pat dry
• 1 small shallot, sliced THIN
• 2 tbs pesto
• garnish: chili pepper flakes

Instructions

• Preheat oven to 425℉. Line a rimmed baking sheet with parchment paper.
• Roll out your thawed puff pastry with a rolling pin. Gently poke it allover with a fork. Score the outer edge 1/2 inch in with a pairing knife. Place it onto your baking sheet and brush it ALL OVER with the beaten egg. Bake for 10 minutes, remove from the oven. The center of the puff pastry should puff up and turn golden brown.
• Spread the marinara sauce, then mozzarella cheese, toppings, followed by dollops of pesto. Bake for another 10 minutes or until cheese is bubbly and melted. Cut into 9 equal squares and serve with chili pepper flakes.

Notes

1. Store leftovers in an airtight container in the fridge. 
2. The best way to slice this pizza is to use a chefs knife.
3. To make this Vegetarian, skip the pepperoni topping.
4. This recipe does not reheat well so plan to bake and eat same day.

Nutrition

Calories: 177kcal | Carbohydrates: 3g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 489mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 1mg

Author: Stella Drivas