How to make puff pastry pizza -- vegetarian, Margherita, or any toppings you choose! This puff pastry pizza is tasty and SO easy! Read on to make this puff pastry pizza tart in 30 minutes! And if you like this quick pizza recipe, try my Havarti Grilled Cheese with Bacon and Caramelized Onion, my Sweet Potato Patties with Chickpeas and Creamy Avocado Sauce, and my Instant Pot Chicken and Rice Soup!
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Picture this: it's pizza night at your house, and you're in the mood for something different from the same old delivery. But you don't want the hassle of mixing, kneading, proofing, and shaping pizza dough. On nights like that, it's puff pastry pizza to the rescue!
The inspiration for this puff pastry pizza recipe comes from a classic Chicago fast food snack, the pizza puff. In Chicago, pizza puffs are a pizza pastry wrapped in a flour tortilla and then deep-fried, making it a perfect late-night craving. And to me, it always had a similar texture to puff pastry! So I thought there had to be a way to recreate that texture with a puff pastry pizza crust! This is the recipe I'm talking about when I say that puff pastry is versatile! It can take the form of a cookie, a pie crust, a braided pastry, and now a delicious pizza! And not just any pizza -- this pizza has a buttery, flaky, irresistible crust that stands up to your toppings! But you may be wondering:
How do you keep puff pastry from getting soggy?
Puff pastry is known for being delicate, flaky, and light. How, then, can a puff pastry pizza crust stand up to layers of sauce, cheese, and toppings? Can puff pastry be used as a bottom crust? Absolutely! We're blind-baking our puff pastry to make sure that it is fully cooked through and never soggy. Unlike in my pear puff pastry tart recipe, we'll be baking our puff pastry crust on its own for 10 minutes prior to adding any sauce or toppings. This allows the crust to cook most of the way through, so that when it goes back into the oven with the toppings, it only needs a few more minutes to get nice and golden brown.
Additionally, we'll add an egg wash to our crust before our blind bake to crease a moisture barrier, so that the sauce doesn't penetrate our puff pastry pizza crust. That's how we make sure the pastry stays flaky and crispy, and not soggy!
How to make Puff Pastry Tart: Ingredients
This puffed pastry pizza recipe is so customizable! You can use veggies, like I did, or any of your favorite pizza toppings! In general, here are the ingredients you'll need:
- puff pastry sheet - you'll want to use a frozen puff pastry sheet that has been thawed according to package directions. It should be fully thawed, but still cold.
- egg - we'll beat our egg with a bit of water to create an egg wash to seal in our puff pastry.
- pizza sauce - you can use your favorite store-bought pizza sauce or pizza sauce recipe.
- semisoft cheese - I used sliced whole-milk mozzarella; feel free to use provolone, cheddar, or any pizza cheese you love! I also grated a little Parmigiano-Reggiano on top of everything because it's my favorite!
- toppings - I went the veggie route with green peppers, Baby Bella mushrooms, baby spinach, black olives, and basil. You can use any combination of veggies you like. Try not to use overly heavy or watery toppings, but typical pizza toppings will work perfectly.
For this recipe, you'll need a large baking sheet and either parchment paper or a silicone baking liner to bake your pizza. You'll also need a rolling pin to roll out your puffed pastry dough, and a pizza cutter to cut your pizza once it's done! Here are some more tools that will be helpful:
Tips and F.A.Q.
No! Even though we're making a pizza in this recipe, regular pizza dough is very different. It's made with yeast, which gives it a more solid rise. Pizza dough is also worked more to activate the gluten, which gives it a chewier bite. This puff pastry pizza crust is lighter, flakier, and more buttery than traditional pizza dough.
Puff pastry comes folded flat, so the only rolling necessary is to flatten creases and to shape it to the desired size and thickness. It's also best to avoid handling puff pastry too much so that the butter inside it doesn't melt, so I'd advise keeping it mostly in the square or rectangular shape in which it comes.
We'll be baking our pizza for about 20 minutes. First, we'll do a blind bake with just the puff pastry crust on its own, and then again for another 10 minutes or so with the toppings added. This two-step process allows the puff pastry underneath to crisp up fully and firmly so that it can withstand the weight of any toppings you add!
If you're wondering "why does my puff pastry not cook at the bottom?" It's most likely because you skipped the blind baking step! If that isn't it, then you may have added too much sauce or toppings with too much liquid. I'd recommend adding no more than ¼ cup of pizza sauce, and if you're adding overly liquid ingredients like fresh tomatoes or fruit, you'll want to add up to 5 extra minutes to the baking time.
One thing I love about this recipe is that you can make it your own! Switch out the toppings to make a supreme pizza or a puff pastry pizza Margherita! You can also change the sauce to barbecue or buffalo sauce to make a barbecue chicken pizza, or a buffalo chicken pizza -- the topping possibilities are endless!
You can also use this recipe, but cut your puff pastry pizza crust into 6-8 smaller pieces before baking and make smaller versions to serve as appetizers and finger food for parties!
If you try this recipe, I would love it if you could leave a rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More Puff Pastry Recipes You'll Love
- Strawberry Turnovers
- Cinnamon Puff Pastry Rolls with Cream Cheese Frosting
- Pear Puff Pastry Tart with Caramelized Onion and Blue Cheese
- Brie and Cranberry Tart
- Cinnamon Palmiers
Puff Pastry Pizza Easy Recipe for 30 Minute DinnerPrint Pin Recipe Rate Recipe
Equipment you may need
- box grater
- 1 sheet frozen puff pastry - thawed according to package directions
- 1 large egg - beaten with 1 tablespoon water
- ¼ cup (61 g) pizza sauce - store-bought or homemade
- 6-8 oz (170 g) mozzarella cheese - sliced or freshly grated
Optional Topping Ideas:
- green peppers - sliced into strips
- Baby Bella (cremini) mushrooms - sliced
- red onions - sliced
- black olives - sliced
- baby spinach
- red pepper flakes - optional
- Parmigiano-Reggiano cheese - grated, optional
- fresh basil leaves - torn
- Preheat oven to 425°F.
- Open thawed puff pastry onto floured parchment paper. Roll with rolling pin to flatten creases and shape into a 10x15" rectangle.1 sheet frozen puff pastry
- Use a sharp knife to score a ¾" border around the pastry. Do not cut all the way through; just cut the top of the pastry.
- Use a fork to pierce holes all over the center of the pastry (the area inside the border).
- Beat egg with 1 tablespoon of water. Brush egg mixture all over pastry, including both center and border portion.1 large egg
- Bake puff pastry in preheated oven for 10 minutes. Remove from oven.
- Spread pizza sauce evenly all over center portion of puff pastry pizza crust.¼ cup pizza sauce
- Top with cheeses and toppings as you like.6-8 oz mozzarella cheese, green peppers, Baby Bella (cremini) mushrooms, red onions, black olives, baby spinach, red pepper flakes, Parmigiano-Reggiano cheese
- Bake puff pastry pizza again for 10-12 minutes, or until cheese is melted and bubbly and toppings are cooked.
- After baking, top with fresh basil, if using, and serve immediately.fresh basil leaves
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Last Updated on November 1, 2021 by Chenée Lewis