This Puff Pastry Pizza is an easy, flaky twist on your favorite classic pizza, ready in under 30 minutes. Topped with pepperoni, poblano peppers, and melted mozzarella, it's just perfect for a quick dinner or crowd-pleasing appetizer.
I'm always up for pizza night, but sometimes (okay, often) I don't have the patience to deal with homemade dough or even waiting around for delivery.
Enter my current obsession: puff pastry pizza. It's embarrassingly easy, incredibly fast, and comes out flaky, crispy, and somehow fancier than your average slice.
Why you'll love this puff pastry pizza
- It's pizza, but quicker, easier, and a little different!
- You can throw it together with pretty much any topping you've got hanging around.
- Great for the holiday season when you might have leftover puff pastry in the fridge.
What you'll need
Puff pastry - I used the chilled, ready rolled puff pastry from Jus-Rol. You can use frozen puff pastry too but you'll have to thaw it first.
Pizza sauce - Your favorite store-bought pizza sauce is perfect here because this recipe's all about speed.
Mozzarella - If you have a block of pizza mozzarella, you can cut it into cubes or shred it. Ready-shredded mozzarella works great, too.
Pepperoni - For that perfect pizza flavor! You can swap it out for salami, cooked sausage, or leave it off entirely for a veggie version.
Poblano peppers - These are mildly spicy with a nice crunch, and I absolutely adore them on pizza. Feel free to substitute bell peppers or jalapeños if you prefer more or less heat.
Fresh basil - The perfect Italian-style finishing touch!
Pro tip
To avoid a soggy center, lightly pre-bake the puff pastry on its own for about 5 minutes before adding your sauce and toppings.
How to make pizza on puff pastry
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and unroll the puff pastry onto it.
Spread the pizza sauce evenly over pastry, leaving a clear border around the edges.
Add mozzarella, pepperoni slices, and poblano pepper slices on top.
Bake for 15-20 minutes until golden and bubbly. Garnish with fresh basil, slice, and serve warm.
Other topping ideas
- Cooked chicken, crispy bacon or salami are all great options to use instead of the pepperoni.
- Veggies that would do well here include bell peppers, red onion and sweet corn. It's best to avoid stuff that releases liquid, like mushrooms, for example.
- Mozzarella is a classic, but cheddar, goat cheese, or even feta are all great toppings.
Helpful tips for the best puff pastry pizza
- It's easier to work with the puff pastry if it's cold, so keep it in the fridge right until you use it.
- Don't overload your pizza with too much sauce or too many toppings because puff pastry can quickly become soggy.
- Puff pastry cooks fast and can burn easily. Keep an eye on it in the last few minutes of baking to achieve a perfectly golden crust.
Leftovers and storage
- This puff pastry pizza is best served immediately.
- If you have any leftovers, they will keep well in the fridge for up to 3 days in an airtight container.
- The best way to reheat it is in the air fryer at 350°F for 2-3 minutes. That way, it will regain some of its crispiness.
If you've tried this puff pastry pizza recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
And if you're looking for more delicious inspiration, follow me on Instagram, Facebook and Pinterest!
Puff Pastry Pizza
Ingredients
- 1 sheet chilled puff pastry 13.2 oz
- ½ cup pizza sauce
- 1 cup mozzarella shredded or cut into cubes
- 12 slices pepperoni
- 1 poblano pepper sliced
- Fresh basil leaves to garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unroll the chilled puff pastry sheet onto the prepared baking sheet.1 sheet chilled puff pastry
- Spread the pizza sauce evenly over the puff pastry, leaving the border clear.½ cup pizza sauce
- Top the sauce with shredded mozzarella, distributing it evenly, then layer with pepperoni slices and poblano pepper slices.1 cup mozzarella12 slices pepperoni1 poblano pepper
- Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed, and the cheese is bubbly and melted.
- Remove from the oven, garnish with fresh basil leaves, slice, and serve warm.Fresh basil leaves
Video
Notes
- Gently prick the pastry all over with a fork to make sure the baking is even and the base remains crisp. Skip if you prefer a more rustic pizza crust.
- Don't use too much sauce or add too many toppings to the pizza because puff pastry can quickly become soggy.
- Puff pastry cooks fast and can burn easily. Check it frequently in the last few minutes of baking to achieve a perfectly golden crust.
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