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Puff Pastry Pizza Recipe

Make a delicious and easy veggie puff pastry pizza with flaky, buttery crust and your favorite toppings.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 464 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Thaw your puff pastry sheet at room temperature for 40 minutes.
  2. Preheat the oven to 425 degrees F and line a large sheet pan with parchment paper.
  3. 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.
  4. 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.
  5. Beat an egg with 1 tablespoon of water. Lightly brush the entire pastry sheet with the egg wash. Bake for 10 minutes until golden.
  6. While the pizza bakes, wash and slice your vegetable toppings. Set aside.
  7. Spread the pizza sauce evenly within the border once the puff pastry is baked.
  8. 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.
  9. 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

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

% 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.