Puff Pastry Pizza Recipe
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
464 kcal
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Course
Main Course
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Cuisine
American
Puff Pastry Pizza Recipe
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Make a delicious and easy veggie puff pastry pizza with flaky, buttery crust and your favorite toppings.
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Ingredients
- 1 puff pastry sheet
- 1 egg
- 1 tablespoon water
- ¼ cup Pizza Sauce
- 4 oz mozzarella cheese shredded
- 1 tomato sliced
- ¼ cup spinach leaves
- ¼ cup black olives
- ¼ cup Red Onions
- basil leaves for garnish
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Instructions
- Thaw your puff pastry sheet at room temperature for 40 minutes.
- Preheat the oven to 425 degrees F and line a large sheet pan with parchment paper.
- Roll the puff pastry sheet to the desired length and flatten the creases. I rolled mine at about 10x14 inches. Put the sheet on the prepared baking pan.
- Use the tip of a knife to score a border about ½ inches from the edge of the puff pastry sheet. Be careful not to cut all the way through. Then, use a fork to poke holes all over the pastry sheet inside the border.
- Beat an egg with 1 tablespoon of water. Lightly brush the entire pastry sheet with the egg wash. Bake for 10 minutes until golden.
- While the pizza bakes, wash and slice your vegetable toppings. Set aside.
- Spread the pizza sauce evenly within the border once the puff pastry is baked.
- Top with mozzarella cheese and veggie toppings, then bake for another 12 minutes until the crust is golden brown. Don't overcrowd or add too many toppings; doing so can result in a soggy puff pastry pizza.
- Once out of the oven, garnish with fresh basil leaves and enjoy fresh!
Notes
- The border you create by scoring the edges isn't just for looks! It helps create that gorgeous puffy crust while keeping your toppings contained. Don't skip this step.
- When it comes to toppings, less is definitely more. Too many toppings will weigh down your pastry and make it soggy.
- You can switch up the toppings, but avoid wet ingredients and don't overload.
- Baking the crust for 10 minutes before adding the toppings helps make sure your pizza crust is crispy, not soggy.
- Make sure your puff pastry is thawed but still cold when you work with it. If it gets too warm, it becomes sticky and harder to handle. I usually take mine out of the freezer about 40 minutes before I plan to use it.
- The border you create by scoring the edges isn't just for looks! It helps create that gorgeous puffy crust while keeping your toppings contained. Don't skip this step.
- When it comes to toppings, less is definitely more. Too many toppings will weigh down your pastry and make it soggy.
- You can switch up the toppings, but avoid wet ingredients and don't overload.
- Baking the crust for 10 minutes before adding the toppings helps make sure your pizza crust is crispy, not soggy.
- Make sure your puff pastry is thawed but still cold when you work with it. If it gets too warm, it becomes sticky and harder to handle. I usually take mine out of the freezer about 40 minutes before I plan to use it.
Nutrition Information
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Calories
464kcal
(23%)
Carbohydrates
32g
(11%)
Protein
13g
(26%)
Fat
32g
(49%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
16g
Trans Fat
0.01g
Cholesterol
63mg
(21%)
Sodium
554mg
(23%)
Potassium
221mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
783IU
(16%)
Vitamin C
7mg
(8%)
Calcium
169mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 13g | 26% |
| Fat | 32g | 49% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 63mg | 21% |
| Sodium | 554mg | 23% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 783IU | 16% |
| Vitamin C | 7mg | 8% |
| Calcium | 169mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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