Puff Pastry Pizza
A quick puff pastry pizza with frozen puff pastry, pizza sauce, mozzarella, and your favorite toppings. Crispy buttery crust ready in 25 minutes total.
This Puff Pastry Pizza is the genius weeknight pizza shortcut that gives you a flaky, buttery, crispy 'crust' in 25 minutes flat. A sheet of frozen puff pastry replaces traditional pizza dough, and the result is something genuinely different and arguably better than regular pizza. Crispy edges, light airy middle, all the topping flavors you love. It is pizza but elevated.
I love this recipe because puff pastry is one of the most useful shortcut ingredients in the freezer aisle. Pepperidge Farm or any quality frozen puff pastry brand makes it effortless to create something that tastes complicated and bakery-style. No yeast, no rising, no kneading. Just thaw, roll, score, top, and bake. The egg wash on the borders is what creates that beautiful glossy golden crust around the edges.
The technique that makes this work is the pre-bake. Brushing the pastry with egg wash and baking for 10 minutes before adding toppings does two things. First, it sets the structure so the pastry rises and gets flaky. Second, it prevents soggy bottom syndrome that happens when wet toppings sit on raw pastry. The result is a crispy crust that holds up to all the cheese and sauce.
Customize with whatever toppings you love. The classic pepperoni-pepper-onion combo is iconic, but anything pizza-friendly works. Margherita with fresh basil and tomatoes. White pizza with garlic and ricotta. BBQ chicken. Hawaiian. Buffalo chicken. The puff pastry takes any topping combination beautifully. Let's make it.
📝 Ingredients
- 1 sheet frozen puff pastry (thawed according to package)
- 1 egg (beaten with 1 tbsp water)
- this is your egg wash
- Pizza sauce (store-bought or homemade)
- Shredded mozzarella cheese
- Optional Toppings:
- Pepperoni
- Green peppers
- Red onions
- Black olives
- Banana peppers
- Red pepper flakes
👩🍳 Directions
- 1
Preheat oven to 425°F.
- 2
Roll out thawed puff pastry on parchment paper to flatten creases.
- 3
Use a knife and cut a boarder (its like you are telling it where the crust will start) - only cut half way through the dough. Dont cut all of the way through.
- 4
Use a fork to poke holes all over the center of the pastry.
- 5
Brush the entire pastry with egg wash.
- 6
Bake for 10 minutes.
- 7
Spread pizza sauce evenly over the center.
- 8
Add shredded mozzarella + your favorite toppings. Top with more cheese!
- 9
Bake again for 10-12 minutes until bubbly and golden.
- 10
Slice & serve!
Ingredient Notes & Substitutions
Frozen puff pastry: One sheet, thawed according to package directions. Pepperidge Farm, Dufour, or Trader Joe's all work.
Egg wash: 1 egg beaten with 1 tablespoon water. Brushed on the pastry before the first bake for that golden glossy finish.
Pizza sauce: Store-bought (Rao's, Don Pepino, or Mutti) or homemade. About 1/3 cup spread thinly over the center.
Shredded mozzarella cheese: About 1.5 cups. Pre-shredded works fine. Fresh-shredded from a block melts smoother.
Optional toppings: Pepperoni, green peppers, red onions, black olives, banana peppers, mushrooms, sausage, fresh basil, sun-dried tomatoes, or whatever pizza toppings you love.
Red pepper flakes: Optional, sprinkled before baking for a touch of heat.
How to Store, Reheat & Freeze
Best eaten fresh while the crust is crispy. Store leftover slices in an airtight container in the fridge for up to 2 days. To bring back the crispiness, reheat in a 400 oven or air fryer for 5 minutes. Microwave works for a quick reheat but you lose the crispy crust.
To freeze, slice the fully baked pizza, wrap individual slices in plastic wrap, and store in a freezer bag for up to 1 month. Reheat from frozen in a 375 oven for 10 minutes until heated through and crispy.
What to Serve With Puff Pastry Pizza
This pizza is a complete meal on its own but pairs beautifully with simple sides. A Caesar salad, arugula salad with lemon vinaigrette, or simple mixed greens balance the richness. Roasted vegetables on the side work great. For appetizers, an antipasto board with olives, salami, and cheese. For drinks, a glass of red wine (Chianti, Sangiovese), a cold beer (pilsner or amber), or sparkling water with lemon all pair perfectly. Slice into smaller squares for an elegant appetizer at parties.
💡 Tips for Success
- Thaw the puff pastry according to the package directions. Usually 30 to 40 minutes at room temperature or overnight in the fridge. Cold pastry cracks when you unfold it.
- Roll the thawed pastry on parchment paper to flatten the creases. Bake directly on the parchment for the easiest cleanup and transfer.
- Cut a 1-inch border around the edge with a knife. Cut only HALFWAY through the dough, not all the way. This creates the puffed crust border that holds up the toppings.
- Use a fork to dock (poke holes in) the center of the pastry. This prevents the center from puffing up while the border still rises. Skipping this step gives you a pizza-mountain instead of a flat pizza.
- Brush the entire pastry with egg wash before the first bake. The egg wash is what gives you that gorgeous golden glossy finish on the cooked crust.
- Pre-bake for 10 minutes BEFORE adding toppings. This is the critical step that prevents soggy crust. The pastry starts to puff and set, and then you add toppings to the firm base.
- Spread pizza sauce only in the center, not on the border. The border needs to stay dry to puff and crisp.
- Bake another 10 to 12 minutes after toppings until the cheese is bubbly and golden. Watch the edges closely, they brown quickly.
❓ Frequently Asked Questions
What brand of puff pastry is best?
Pepperidge Farm is the most widely available and works great. Dufour is premium and even flakier (find at Whole Foods or specialty markets). Trader Joe's also makes a great budget-friendly version (seasonal).
Can I use crescent roll dough instead?
Yes, but the texture is very different. Crescent rolls are more bready and less flaky. Roll into a single rectangle, seal the seams, and follow the same method. Skip the score-and-fork-prick steps.
Do I have to do the pre-bake step?
Yes! Skipping the pre-bake gives you a soggy raw center. The 10-minute pre-bake sets the pastry and creates the crispy base that holds the toppings.
Can I make this on a hot day in summer?
Yes, but work fast. Puff pastry is at its best when cold. In hot weather, keep the dough in the fridge until you are ready to roll, work quickly, and pop it in the oven before it gets too warm and sticky.
What other topping combinations work?
Margherita with fresh basil and sliced tomatoes. BBQ chicken with red onion and cilantro. White pizza with ricotta, garlic, and arugula. Buffalo chicken with blue cheese. Hawaiian with ham and pineapple. Caprese with mozzarella, tomatoes, and basil. The possibilities are endless.
How long does it keep?
Best eaten the day it is baked while the crust is crispy. Leftovers store in an airtight container in the fridge for up to 2 days. Reheat in a 400 oven or air fryer for 5 minutes to bring back the crispiness.
Can I freeze it?
Best fresh, but you can freeze the fully baked pizza. Slice, wrap individually in plastic, and freeze for up to 1 month. Reheat from frozen in a 375 oven for 10 minutes.
Made this recipe?
Tag me on Instagram @holleyinthekitchen — I'd love to see it!