Puff Pastry Pizza
Puff pastry pizza is an easy shortcut pizza made with flaky puff pastry, pizza sauce, mozzarella cheese, and pepperoni. It’s a fun way to get pizza on the table without mixing, kneading, or waiting on homemade dough.
This is a great recipe when you have a sheet of puff pastry in the freezer and aren’t sure what to do with it. The pastry bakes up buttery and light with crispy edges, and the top has all the sauce, cheese, and pepperoni just like you’d get with a traditional homemade pizza.
Just know that puff pastry isn’t as sturdy as regular pizza crust. It’s softer and flakier, so the slices are a little more delicate, but that’s part of what makes this version so good.
If you’re in the mood for a more traditional pizza next time, try my chicken bacon ranch pizza or cheeseburger pizza. My air fryer pizza pockets are another great puff pastry pizza recipe!
Kim’s Tips for the Best Puff Pastry Pizza
Puff pastry makes a really good pizza base, but it won’t behave like traditional pizza dough. It’s lighter, flakier, and a little more delicate, so keep the toppings simple and don’t pile them on too heavily.
The pre-bake is really important and 100% necessary. Bake the pastry first until it puffs and starts to turn light golden brown, then gently press down the center while leaving the edges raised. That gives you a flaky outer crust and a flatter center for the sauce, cheese, and toppings.
How to Make Puff Pastry Pizza
Roll out the pastry: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Sprinkle a little flour on the counter, then roll the thawed puff pastry into a large rectangle. It doesn’t need to be perfect. Just try to keep the thickness fairly even so it bakes well.
Bake the crust: Move the pastry to the prepared baking sheet and bake it until it puffs up and turns light golden brown. When it comes out of the oven, gently press down the center and leave the edges puffed. Those edges will be the crust.
Add the toppings: Spread pizza sauce or marinara over the center of the pastry, leaving a border around the outside. Sprinkle the mozzarella over the sauce, then add the pepperoni.
Finish baking: Bake the pizza again until the cheese is melted and the crust is deep golden brown. Let it cool for about 5 minutes before slicing. Letting it rest helps the cheese settle and makes the pizza easier to cut.
Ingredients
- 2 tablespoons all-purpose flour
- 17.3 ounces puff pastry, thawed according to package directions (We used Pepperidge Farm brand, but any brand will work.)
- 24 ounces pizza sauce, or marinara sauce (adjust the amount to your liking)
- 8 ounces mozzarella cheese
- 1 cup pepperoni
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Instructions
- Preheat the oven to 400°F, and line a large baking sheet with parchment paper. Set aside.
- Lightly sprinkle the flour on a countertop. Use a rolling pin to roll out the puff pastry dough until it forms an approximate 12×16-inch rectangle.2 tablespoons all-purpose flour17.3 ounces puff pastry
- Transfer the pastry to the prepared baking sheet. Bake for 10 minutes or until the pastry begins to puff up and turn light golden brown.
- Remove the puff pastry from the oven, and gently press down the center while leaving the outer edges puffed up to form the crust.
- Working quickly, spread the pizza sauce over the pastry, using as much as you like and leaving a ½-inch to 1-inch border around the edges.24 ounces pizza sauce
- Sprinkle the mozzarella cheese evenly over the sauce, then add the pepperoni.8 ounces mozzarella cheese1 cup pepperoni
- Bake for an additional 15 to 20 minutes or until the cheese melts and the crust is deep golden brown.
- Let the pizza cool for 5 minutes before slicing. Serve with freshly grated parmesan cheese, chili flakes, and fresh basil if desired.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 slices of pizza. Actual calories will vary.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture.
- We don’t recommend freezing this pizza after baking because the puff pastry is best enjoyed fresh.