I decided to jump on the puff pastry pizza recipe trend for #NationalPizzaDay today with this new, delicious Puff Pastry Margherita Pizza. This quick lunch or dinner pizza is made with prepared puff pastry dough as a shortcut. The results are a light, flaky crust for a unique puff pastry pizza margherita. Oh, and it’s done in about 30 minutes total, including the time to whip up a quick and easy homemade pizza sauce. Feel free to modify this pizza with puff pastry crust with your favorite pizza toppings if you’re looking for a basic recipe for pizza made with puff pastry. Click the Jump to Recipe button above if you’re ready to get cooking, or feel free to keep scrolling for tips for making pizza with puff pastry.
More homemade pizza ideas like this puff pastry pizza recipe
What you’ll need to make puff pastry margherita pizza
To make this easy pizza with puff pastry crust, you’ll need the following:
- Baking sheets
- Parchment paper
- Flour (for dusting the parchment paper)
- Rolling pin
- Food processor
- 2 sheets frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
- 1 (14.5-ounce) can whole peeled tomatoes, drained (Tip: I recommend a good quality can of San Marzano or other Italian tomatoes for the best taste results)
- Extra-virgin olive oil, divided
- 1 clove garlic
- Pinch sea salt or kosher salt
- 6 ounces fresh mozzarella cheese, chopped
- 1/4 cup shredded Parmigiano-Reggiano cheese
- 10 basil leaves, coarsely torn (Tip: If your basil leaves are large, you can reduce the number of leaves)
- Optional garnishes: Parmesan cheese, crushed red pepper flakes
How to make this margherita pizza with puff pastry crust
To make this puff pastry pizza margherita, first preheat the oven to 425°F. Spread each sheet of puff pastry out onto a piece of lightly floured parchment paper.
Use a rolling pin to roll each sheet of pastry into an even rectangle. Place the pastry rectangles (along with the parchment paper) onto two separate baking sheets, then score all over the puff pastry rectangles with the tines of a fork. In a small dish, beat an egg with some water, then brush the egg mixture all over the two pastry rectangles.
To make a pizza with puff pastry crust, you’ll first par-bake (partially blind-bake) the crust in the preheated oven for 10 minutes. While the crust is baking, you’ll make a quick pizza sauce by pulsing the canned tomatoes, 1/2 teaspoon olive oil, garlic, and a pinch of salt together in a food processor until pureed and well mixed.
Remove the puff pastry crusts from the oven. You’ll notice that they may puff up quite a bit, so you’ll need to deflate them before taking the next steps in this puff pastry pizza recipe. To do this, CAREFULLY press the pastry crusts down (they will be VERY hot, so I recommend wearing clean oven mitts while you do this).
After flattening the puff pastry crust pizza, it’s time to top it (like it’s hot…). Spread half the tomato sauce evenly over each rectangle of puff pastry, leaving space at the edges. Drizzle the top with a little more olive oil, then top evenly with the mozzarella and Parmigiano-Reggiano cheeses.
After topping, bake the puff pastry pizza recipe for an additional 5-8 minutes, or until the cheese is melted and the edges of the puff pastry crust are golden. Remove the puff pastry pizza margherita from the oven and finish by topping with the basil leaves. Slice and serve the pizza with puff pastry crust hot and fresh.
If desired, you can serve your puff pastry pizza recipe garnished with Parmesan cheese and/or crushed red pepper flakes. Here’s the Puff Pastry Margherita Pizza recipe! If you try it with any different toppings, let us know how they worked out in the comments!
Puff Pastry Margherita Pizza
This quick lunch or dinner puff pastry pizza recipe is made with prepared puff pastry dough as a shortcut. The results are a light, flaky crust for a unique puff pastry pizza margherita. Feel free to modify this pizza with puff pastry crust with your favorite pizza toppings!
Ingredients
- 2 sheets frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
- 1 (14.5-ounce) can whole peeled tomatoes, drained
- Extra-virgin olive oil, divided
- 1 clove garlic
- Pinch sea salt or kosher salt
- 6 ounces fresh mozzarella cheese, chopped
- 1/4 cup shredded Parmigiano-Reggiano cheese
- 10 basil leaves, coarsely torn*
- Optional garnishes: Parmesan cheese, crushed red pepper flakes
Instructions
- Preheat oven to 425°F. Spread each sheet of puff pastry out onto a piece of lightly floured parchment paper. Use a rolling pin to roll each sheet of pastry into an even rectangle. Place the pastry rectangles (with parchment paper) onto separate baking sheets.
- Score all over the puff pastry rectangles with the tines of a fork. In a small dish, beat the egg with the water. Brush the egg mixture all over the two pastry rectangles.
- Bake in the preheated oven for 10 minutes, then remove from the oven.
- While the crust is baking, pulse the tomatoes, 1/2 teaspoon olive oil, garlic, and a pinch of salt together in a food processor until pureed and well mixed.
- Carefully press the pastry crusts down to deflate them. Spread half the tomato sauce evenly over each rectangle of puff pastry, leaving space at the edges. Drizzle the top with a little more olive oil. Top evenly with the mozzarella cheese and Parmigiano-Reggiano cheese.
- Bake for an additional 5-8 minutes, or until the cheese is melted and the edges of the puff pastry crust are golden.
- Remove from the oven and top with basil leaves. Slice and serve hot and fresh. If desired, garnish with Parmesan cheese and/or crushed red pepper flakes.
Notes
*If your basil leaves are large, you can reduce the number of leaves.
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