Pizza with Puff Pastry

Whether you’re short on time or dough, puff pastry pizza is a quick and simple method to fulfill your pizza hunger. The crust is made of puff pastry, and the rest is all up to you! This is a terrific dish to create with your children.

I don’t think I need to do much persuading when it comes to eating pizza, but I’m sure I need when it comes to preparing pizza.

I understand that preparing your own crust may be time-consuming, difficult, and irritating, so I’m going to urge you to cheat. I’m not going to chastise you for it.

Why puff pastry pizza is awesome

Utilizing pre-made frozen puff pastry can make your pizza-making process more simpler, quicker, and less irritating.

Even better, this recipe is completely adaptable. On mine, I like mushrooms and olives, but you can add anything you want!

How to make puff pastry pizza

  • When laying out the puff pastry, make sure it is completely thawed. If it is still frozen, it will break, and you will be disappointed. If that happens for any reason, you may wait for it to get to room temperature before gently pressing it back together, although it is certainly preferable to avoid that step if at all possible.
  • Puff pastry sheet, cut in half. It’s enough to create two pizzas, but making one large one might result in a soggy center. Splitting it into two pizzas evens up the cooking distribution.

Puff pastry pizza toppings

  • Use as little sauce as possible. As simple and adaptable as this dish is, I will caution you that a rich sauce may cause the dough to get soggy. As a result, I suggest skipping the sauce or keeping it mild. I guarantee you won’t miss it.
  • or tiny pepperonis with chili flakes. Crumbled Italian sausage and bell peppers are also really tasty. Don’t be hesitant to pile on the vegetables and cheese; the more, the merrier! Baby bella mushrooms, black olives, banana peppers, and other vegetables are among my favorites.

Just follow the instructions and substitute your own ingredients for mine. You’ll be enjoying delicious pizza in 20 minutes.

Well, I did say 20 minutes.

Easy Puff Pastry Pizza

Pin Print

Prep Time: 5mins
Cook Time: 15mins
Total Time: 20mins
Servings: 8to 12 slices
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


Puff pastry pizza is a super easy way to satisfy a pizza craving when you’re low on time or dough. Puff pastry steps in as the crust, and the rest is totally up to you!


  • 1 sheet thawed frozen puff pastry
  • 2 tbsp. olive oil
  • 1tablespoonbutter
  • 2 tablespoons minced garlic
  • 8 ounces sliced mushrooms or other vegetables
  • 2 tablespoons white wine, or chicken broth or water
  • 1cup shredded mozzarella cheese
  • 1 cup sliced black olives
  • a tbsp of basil leaves
  • 1teaspoonparsley
  • 1 teaspoon red pepper flakes, crushed


  • Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a nonstick silicon mat.
  • Lay out the thawed pastry onto a baking sheet and cut in half (width-wise).
    1 frozen sheet puff pastry
  • 1 tablespoon olive oil should be brushed throughout each pastry sheet, going all the way to the edges. If necessary, add extra oil.
    2 tbsp of olive oil
  • Melt butter, garlic, and mushrooms in a large skillet over medium heat. Sauté for a few minutes, seasoning with salt and pepper to taste.
    1 tbsp. butter, 8 oz. mushrooms, 2 tsp. chopped garlic
  • water) and boil, stirring constantly, until the liquid has nearly evaporated. Remove from the heat.
    2 tbsp of white wine

    Pour in the wine (or broth).

  • Cover the middle of each prepared pastry sheet with the cheese, leaving a little border all the way around.
    1 cup shredded mozzarella
  • 8 teaspoon red pepper flakes, crushed
    12 cup black olives, 2 tablespoon basil leaves, 1 teaspoon parsley 1
    Top with the sautéed veggies, olives, basil, parsley, and red pepper. If desired, top with more cheese.
  • Bake for 10 minutes, or until the cheese has melted and the crust has become golden brown.
  • Let the pizza to rest for a few minutes before slicing it into four or six pieces per person, then serve immediately and enjoy!


Sauce: A heavy sauce may cause the pastry to get a bit soggy, so I recommend no sauce or keeping it light.Seasoning: Try adding a sprinkle of Italian seasoning!

Nutrition Facts

Calories: 277kcal | Carbohydrates: 16g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 310mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg


Why is my puff pastry pizza soggy?

How can I keep puff pastry from becoming soggy? If you’ve ever wondered, “Why doesn’t my puff pastry cook at the bottom?” It’s most likely due to the fact that you neglected the blind baking phase! If that isn’t the case, you may have used too much sauce or toppings that contain too much liquid.

Can I substitute puff pastry for pizza dough?

The dough is light and fluffy, and you can top it with any pizza toppings you choose. Let’s put it in the oven. If you’re asking, “Can I Make Pizza Using Puff Pastry?” the answer is yes, and I’m certain you’ll like it!

Can I use puff pastry instead of phyllo dough?

Is it possible to use puff pastry and phyllo dough interchangeably? Because of the significant changes in thickness, materials, and preparation, you should not swap phyllo dough for puff pastry or vice versa.

How do you make the bottom of puff pastry crispy?

Preheat your oven for at least 15-20 minutes before baking, since Puff Pastry relies on even heat to rise and puff. Pastries should be spaced 1 inch apart. Prick the unbaked Puff Pastry all over with a fork to allow steam to escape when baking if you want a flaky thin and crispy pastry that isn’t particularly puffy.

How do you keep puff pastry from getting soggy on the bottom?

Before filling and baking, sprinkle the bottom crust with dry breadcrumbs, crumbled cornflakes, or other forms of cereal. This keeps the filling from making the crust soggy.

Is phyllo same as puff pastry?

Puff pastry is laminated, which means that butter is folded into the dough numerous times to form layers of butter and dough that alternate. As a consequence, there are many thin layers and an airy feel. Meanwhile, phyllo is a paper-thin dough produced using oil rather of butter.

Why would I add a small amount of lemon juice to puff pastry dough?

Adding lemon juice to the water softens the gluten in the wheat, resulting in a more delicate pastry. A little of sugar aids in browning for a sharper outcome.

Do you need flour to roll out puff pastry?

Roll out your Puff Pastry sheet on a floured surface, but make careful to wipe aside any leftover flour before filling, cutting, or folding, as flour will prevent layers from staying together. The sharper the knife or pastry cutter used to cut Puff Pastry, the better.

Is Pepperidge Farm puff pastry the same as phyllo?

Puff pastry and phyllo dough vary primarily in terms of fat content and processing. Puff pastry is a laminated dough with layers of butter that give it its trademark airy puff, while phyllo dough is low-fat. The only ingredients in phyllo dough are flour, water, vinegar, and a little oil.

Rate this post

Leave a Reply

Your email address will not be published. Required fields are marked *