Puff Pastry Pizza might just be the easiest and most inexpensive dinner you make this week. The funny thing is, it’ll also be the most requested by your family to have over and over again! Puff pastry dough is all dressed up with sauce, cheese, and your favorite pizza toppings. You’ll love every soft slice!
I’m sure that die hard pizza purists won’t be happy to hear this, but we LOVE playing around with different fun pizza recipes in our kitchen! Get a little creative with us by enjoying some Fruit Pizza or Veggie Pizza.
Puff Pastry Pizza
Dinner just got a whole lot easier and more delicious! You know how store-bought puff pastry is pretty much the best thing to ever exist, right? Well with this recipe, it just got all dressed up with pizza ingredients and baked to soft, fluffy perfection.
Each bite of puff pastry that’s warm and flaky beneath a bed of robust tomato sauce and cheese is a dream come true! Top yours off with pepperoni or whatever other toppings your heart desires.
Everyone from the youngest kids to the oldest grandparents will love this easy dinner idea!
How to Make Puff Pastry Pizza
Bake, listen to your family beg for it for days, then bake again. Repeat this process as many times as needed!
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Sprinkle some flour on a countertop. Roll the puff pastry into a rectangle.
- Bake the puff pastry for 10 minutes.
- Remove the puff pastry from the oven. Gently press down the center, leaving the outer edges puffed to form crust.
- Pour the pizza sauce evenly over the pastry.
- Sprinkle the cheese and add the pepperoni on top.
- Bake for another 15-20 minutes.
Tips for the Best Puff Pastry Pizza
- Make sure to thaw your puff pastry prior to using it. Nothing’s worse than reaching for your puff pastry only to remember you accidentally left it in the freezer!
- Shredding your mozzarella right off the block is the best way to do it. When you bake a pizza, you want the cheese to really melt on top and have the best flavor.
- Feel free to get creative with your toppings! While we prefer just cheese and pepperoni on ours, you can always reach for some bell peppers, onions, anchovies, pineapple chunks, or anything else you’re craving.
Storage: Puff Pastry Pizza will stay fresh in the fridge for up to 3 days when kept in an airtight container.
Can I freeze Puff Pastry Pizza?
We don’t recommend freezing this puff pastry pizza. Once the puff pastry dough is thawed and baked, it’s best not to freeze it again. Enjoy it while it’s nice and fresh!
What kind of sauce should I use?
For this easy recipe, we like to grab a store-bought jar of pizza sauce. Any brand works! You can even just use marinara sauce if that’s what you have on hand.
Recipe Card with Ingredient Amounts and Instructions
- 2 Tbsp. all-purpose flour
- 17.3 ounce(s) puff pastry, thawed according to package directions (We used Pepperidge Farm brand, but any brand will work.)
- 24 ounce(s) pizza sauce, or marinara sauce (adjust the amount to your liking)
- 8 ounce(s) mozzarella cheese, shredded off the block
- 1 cup pepperoni
- Preheat the oven to 400°F, and line a large baking sheet with parchment paper. Set aside.
- Lightly sprinkle the flour on a countertop. Then use a rolling pin to roll out the puff pastry dough until it forms a 12x16-inch rectangle approximately.2 Tbsp. all-purpose flour17.3 ounce(s) puff pastry
- Bake for 10 minutes or until the pastry begins to puff up and turn a light golden color.
- Remove the puff pastry from the oven, and gently press down the center leaving the outer edges puffed up to form the crust.
- Working quickly, pour the pizza sauce over the pastry and spread it out, leaving a ½ inch to 1 inch border around the edges.24 ounce(s) pizza sauce
- Sprinkle the cheese evenly over the sauce then add the pepperoni.8 ounce(s) mozzarella cheese1 cup pepperoni
- Bake for an additional 15 to 20 minutes or until the cheese melts and the crust is a dark, golden color.
- Let the pizza cool for 5 minutes before slicing and serving with freshly grated parmesan cheese, chili flakes and fresh basil.
- See post for tips and storage options.