If you need an easy weeknight recipe that tastes fun and only has a few ingredients, this puff pastry pizza will save the night! The crust bakes up flaky and crisp, the cheese is nice and gooey, and everyone gets excited when they see it come out of the oven. It uses ingredients you probably already have on hand, which is why this is one of my favorite quick dinner ideas. 👇👇
Why You'll Love This Recipe
This simple puff pastry pizza is a lifesaver on busy weeknights:
- Ready fast: Puff pastry gives you a quick, flaky crust with zero work.
- Crowd pleaser: The cheesy top and crisp bottom win kids over instantly.
- Pantry friendly: Uses simple ingredients you probably already have.
- Topping friendly: Add whatever your family loves or needs to be used up.
- Budget-friendly: Perfect for using leftovers and fridge odds and ends.
- Great for meal prep: Works beautifully with cooked chicken, roasted veggies, and simple sides.
Note From Andi:
Sometimes you just don't have pizza dough - and honestly, you don't need it. There are so many fun, easy ways to make pizza with what you already have. Puff pastry is so fun because it turns into a golden, flaky crust with almost no effort. You can also do the same thing with naan, tortillas, garlic bread, or even biscuits.
I love that it keeps pizza night simple and flexible - use pizza sauce, pesto, or whatever leftovers are hanging out in the fridge.
Recipe Ingredients 👇👇
- 1 sheet puff pastry dough - thawed
- 2 Tbsp olive oil - or melted butter
- ½ cup pizza sauce - or pesto sauce
- Italian seasoning
- 1½ cups shredded mozzarella cheese
- Grated parmesan cheese
- Your Toppings: chopped veggies, pepperoni, olives, ham, pineapple, etc.
Step-By-Step Instructions 👇👇
STEP 1: Prep the Puff Pastry Base
Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper. Unfold 1 sheet of thawed puff pastry and place it flat on the pan. Brush the entire surface with 2 Tbsp olive oil or melted butter to help the edges turn golden.
STEP 2: Dock the Dough
Use a fork to prick the entire surface of the puff pastry (this is called docking). This step keeps the pastry from puffing too much under the toppings so it bakes evenly. Sprinkle a little grated parmesan cheese across the top for extra flavor.
STEP 3: Par-bake The Crust
Bake for 10 minutes until the edges start to turn light golden. If the pastry puffs up, gently press it down with a spatula once it comes out of the oven. The base should feel soft, warm, and slightly firm.
TIP: If the center looks very airy, wait a minute before pressing to avoid tearing the layers.
STEP 4: Add Sauce and Cheese
Spread ½ cup pizza sauce or pesto across the center of the pastry, leaving a 1-inch border around all sides. The sauce layer should be thin so the crust stays crisp. Sprinkle 1½ cups of shredded mozzarella cheese evenly over the sauce.
STEP 5: Add Toppings and Seasoning
Now you can add your favorite toppings like sliced bell peppers, pepperoni, olives, mushrooms, or leftover cooked chicken. Keep toppings light so the pastry stays flaky and doesn't get weighed down. Finish with a sprinkle of Italian seasoning and a bit more parmesan.
STEP 6: Final Bake
Place the tray back in the oven and bake for 5 minutes or until the cheese is melted and bubbling. The edges should look flaky, and the center should be set.
STEP 7: Slice and Serve
Let the pizza rest for 5 minutes before slicing. Cut into squares using a sharp knife or pizza cutter.
Recipe Tips
- Dock well: Prick the pastry thoroughly for the flattest crust.
- Press if needed: Deflate puffiness after par-baking.
- Light toppings: Heavy toppings can soften the pastry.
- Use parchment: It's easier to serve and clean up.
- Leave a border: Keeps the edges golden and flaky.
- Let it rest: Helps the cheese settle for cleaner slices.
Variations and Substitutions
- Pesto base: Swap pizza sauce for a herby pesto.
- Cheese swaps: Try cheddar, provolone, or a pizza blend.
- BBQ chicken: Use barbecue sauce and leftover rotisserie chicken.
- Vegetarian: Add mushrooms, peppers, cherry tomatoes, and spinach.
- Make it spicy: Add red pepper flakes.
- Mediterranean style: Add olives, feta, and roasted red peppers.
- Hawaiian version: Add ham and pineapple.
What To Serve With
- Classic spinach salad: Toss spinach with a tangy homemade dressing.
- Roasted broccoli: Easy to bake at the same time as the pizza.
- Cucumber tomato salad: Fresh and crunchy, perfect with cheesy puff pastry.
- Veggie-packed soup: Great pairing on chilly evenings.
How To Store Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Use the toaster oven, air fryer or oven for crisp edges. The microwave will make this soggy.
- Freezing: Not ideal once baked. For prep ahead, freeze unbaked puff pastry and toppings separately.
Dinner Rhythm Tip
If you're using my Dinner Rhythm Blueprint, this puff pastry pizza is a perfect Grace Night Meal!
- Option 1: Use leftover puff pastry to make savory pinwheels or mini hand pies with cheese, ham, or spinach.
- Option 2: Top a skillet of creamy chicken and veggies with puff pastry squares for a quick pot-pie shortcut.
- Option 3: Turn it into breakfast pastry - bake with jam and cream cheese for an easy weekend treat.
Dinner Rhythm Tip: Keep a box of puff pastry in your freezer - it's one of those magical shortcuts that rescues dinner, snacks, and even dessert nights.
FAQs
Assemble right before baking for the flakiest results, but you can prep toppings early.
Make sure to prick it with a fork and press gently after the first bake.
Puff Pastry Pizza
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Ingredients
- 1 sheet puff pastry dough - thawed
- 2 Tbsp olive oil - or melted butter
- ½ cup pizza sauce - or pesto
- Italian seasoning
- 1½ cups shredded mozzarella cheese
- Grated parmesan cheese
- Your toppings - veggies, pepperoni, olives, ham, pineapple
Instructions
- Preheat oven to 425°F. Place 1 sheet puff pastry on a baking sheet lined with parchment and brush with 2 Tbsp olive oil or butter.
- Prick with a fork and sprinkle with parmesan. Bake 10 minutes.
- Press down gently if it puffs too much. Spread ½ cup pizza sauce over the center, leaving a 1-inch border.
- Add 1½ cups shredded mozzarella, toppings, and Italian seasoning.
- Bake 5 minutes until melted.
- Let rest for 5 minutes before slicing.
Notes
- Poke pastry with a fork well for the flattest crust.
- Light toppings prevent soggy pastry.
- Store leftovers for up to 3 days.
- Reheat in the toaster oven or oven for the best texture.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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