Puff Pastry PIzza

The easiest pizza ever, made with a puff pastry base to quickly fulfill a pizza craving!

Course Main Course

Cuisine American

Diet Halal, Vegetarian

Prep Time 10

Cook Time 30

Servings people

Calories 575kcal

1 block puff pastry, thawed 400g (14oz)
1 beaten egg
1/4 cup pizza sauce (homemade or store bought)
1 cup shredded Mozzarella cheese 115g
toppings of choice I used pepperoni slices, 1/4 of a green bell pepper sliced, sliced black olives, and some thinly sliced red onions

Add the olive oil to a saucepan and heat over medium. Add the garlic cloves and cook 1-2 minutes or until soft and fragrant.
Add the crushed tomatoes, tomato paste, sugar, salt, basil, oregano, some pepper, and red pepper flakes if using. Stir to combine.
Cover the pot and simmer for 15-20 minutes on low heat. Cool and set aside 1/4 a cup to use for the recipe, you can freeze the rest (I divide it into 1/4 cup amounts and freeze for up to 3 months) or refrigerate for up to 5 days.

While you cool the sauce, preheat the oven to 425F (220C)
On a lightly floured counter, roll out the thawed puff pastry into a thin rectangle, almost as big as a standard baking sheet. Transfer this rolled out dough onto a parchment paper lined baking sheet. Using a butter knife, lightly score the outline a crust all around so you don't spread the sauce too far out. Prick the dough all over with a fork, and brush all over with some of the beaten egg.
Blind bake on the middle rack of the preheated oven for 10-12 minutes until the dough turns a light golden brown.
Remove from the oven, spread evenly with the pizza sauce, and sprinkle the cheese evenly over the top. Top with whatever else you like, then place back in the oven for another 10 minutes or until golden brown and cheese is melted and bubbly.
Cut into even squares, sprinkle with red chili flakes (optional) and enjoy!

Ingredient Notes:

This sauce recipe makes more than you need for one pizza — measure out 1/4 cup, then freeze the rest in 1/4 cup portions for up to 3 months (or refrigerate up to 5 days).
Store-bought pizza sauce works fine too if you're short on time.

Recipe Tips:

Don't skip the blind bake — baking the crust alone for 10-12 minutes before adding sauce and toppings is what keeps the base crisp instead of soggy.
Keep the puff pastry cold right up until it goes in the oven for the best puff. If it's softened while rolling it out, chill the sheet pan for 10 minutes before baking.

Storing Leftovers:

Keep in an airtight container in the fridge for 3-4 days. Reheat in the oven or air fryer to re-crisp — the microwave will leave the crust soggy.
Baked and cooled squares freeze well individually wrapped; reheat from frozen in the oven or air fryer until warmed through and crisp.