Puffed Pastry Pizza Recipes

PUFF PASTRY PIZZA

Steps:

• For the crust: Slice the 2 pastry sheets in half down the middle. Place the halves on 2 baking sheets lined with parchment or baking mats.
• Preheat the oven to 415 degrees F, then start on the pizza toppings.
• For the toppings: In a large skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 minutes. Pour in the wine and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Remove from the heat and set aside.
• To build the pizzas: brush a thin layer of olive oil in the center of each puff pastry half, leaving a 1/2-inch border. On each piece of pastry, sprinkle on 1/4 cup of the mozzarella, again so that it covers all but a 1/2-inch border around the pastry. Sprinkle the cooked mushrooms on one piece of pastry. On the second, sprinkle on the halved tomatoes and black olives. On the third, lay the pepperoni slices and sliced pepperoncini. Press the toppings lightly into the cheese. Leave the fourth piece of pastry plain (just cheese).
• Bake for 15 minutes; the pastry could go crazy and puff up in areas here and there, but don't worry! It'll be fine.
• Remove from the oven and sprinkle the goat cheese crumbles and half the basil over the mushroom pizza. Sprinkle the remaining basil over the tomato pizza. Top the pepperoni pizza with the fresh oregano. Top the plain pizza with the prosciutto, arugula and Parmesan shards
• Slice each into smaller pieces and serve!

PEPPERONI PIZZA PASTRIES

Steps:

• Line a baking sheet with parchment paper and set aside.
• Combine the ricotta, mozzarella, flour, salt, oregano, a few turns of pepper, the chopped green pepper and 1 of the eggs in a large bowl.
• On a work surface lightly dusted with flour, roll the puff pastry out to 10-by-15 inches. If it gets sticky, dust with more flour. Cut the pastry into 6 squares and transfer to the lined baking sheet. Place a dollop of the cheese mixture into one of the corners of each square, leaving a 3/4-inch border. Create a well in the center of the cheese mixture and add a spoonful of sauce. Sprinkle with the mini pepperoni and any additional desired toppings. Beat the remaining egg with a splash of water in a bowl to make an egg wash and brush the edges of the pastry with it. Fold the pastry over and press to seal well, using a fork to pinch the edges. Repeat with the remaining pastry squares and filling. Brush the tops with the egg wash.
• Refrigerate for 30 minutes. Meanwhile, preheat the oven to 375 degrees F.
• Bake until golden brown; begin checking for doneness at 30 minutes. (It's alright if some of them break open at the seams while baking; it's part of their rustic charm.) Let cool slightly, then serve warm with additional pizza sauce for dunking. Leftovers can be stored in the refrigerator and are great cold the next morning for breakfast! You can also prepare a whole batch a day or two in advance, store them in the fridge, and reheat them for a few minutes in a 325 degree F oven before serving.

PUFF PASTRY PIZZA RECIPE

Steps:

• Preheat an oven to 220°C (430°F).
• Defrost one piece of puff pastry.
• Cut the piece of pastry in half.
• Place the pastry onto an oven tray lined with baking paper. Leave a 4cm (1.5 in) gap between the pieces of pastry.
• Now spread the tomato paste on the pastry, leaving a 1 cm (0.4 in) gap at each of the edges.
• On one pizza, add in the following order: ham, tomato, and lastly, half a cup of the cheese.
• For the other pizza, add salami, caramelized onion, and the remaining of the cheese.
• Place in the oven and cook for 15-20 minutes or until crisp.
• Serve & Enjoy.

PUFF PASTRY PIZZA RECIPE | SIP BITE GO

Steps:

• Preheat the oven to 425°F. Take out a sheet pan and set it aside.
• Place a piece of parchment paper on a cutting board or work surface. Add the puff pastry dough sheet on top. Use a rolling pin to roll out puff pastry dough so it is 2-3 inches larger. (You can elongate the dough as you roll it out, to make a rectangle pizza shape instead of a square pizza, if desired to fit your sheet pan.)
• Assemble the puff pastry pizza by adding a layer of tomato sauce in the center, and leaving 1" around the outside without sauce (for the pizza crust). Add tomato slices on top of the sauce. Then, top it with shredded and fresh mozzarella cheese. (You can set it in the fridge to meal prep it in advance once it's assembled, or bake it at this time.)
• Add the puff pastry pizza to the oven and bake it for 10 -15 minutes or until the cheese has melted at 425°F. Rotate the sheet tray in the oven halfway for best results. When it's done, the crust will be fluffy and golden brown.
• Remove puff pastry pizza from the oven and top it with fresh basil before serving.

PUFF PASTRY PIZZAS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unroll the pastry, cut into six squares and arrange over two baking trays lined with baking parchment. Use a cutlery knife to score a 1cm border around the edge of each pastry square. Bake for 15 mins, until puffed up but not cooked through.
• While the pastry cooks, make the sauce and prepare your toppings. Mix the tomato purée, tomato ketchup, oregano and 1 tbsp water. Grate the cheese and chop any veg or herbs you want to put on top into small pieces. Set aside.
• Remove the pastry from the oven and squash down the middles with the back of a spoon. Divide the sauce between the pastry squares and spread it out to the puffed-up edges. Sprinkle with the cheese, then add your toppings. Bake for another 5-8 mins and serve.