The Best Puff pastry pizzas Recipe:- Everyone in the family will like this simple pizza made with puff pastry, which can be customized with the toppings of your choice. You will be able to obtain a light and crispy crust that is the ideal match to the savory toppings by making use of frozen puff pastry, which eliminates the need for rolling out traditional puff pastry. This tasty and speedy pizza is the ultimate shortcut in the kitchen, and it is ideal for a weeknight supper or appetizer that is suitable for a limited budget.
The Best Puff pastry pizzas Recipe
Puff pastry that has been frozen is, in my opinion, one of the best things that you should always have on hand in your freezer cabinet. It is also possible to use it as the foundation for a savory tart, as well as for pot pies and quick appetizers.
The process of preparing and baking this recipe could not be simpler. The use of puff pastry is a complete and utter time saver in the kitchen. The pizza that was produced? This is a delectably crunchy and flavorful offering! If you are looking for a base for pizza, puff pastry is a good choice because of its flakiness, ease of preparation, and short cooking time.
Cooking tips
- We’re blind baking the crust, which means baking the pastry before adding anything to it. This helps it stay crispy and get that beautiful golden color.
- Avoid adding watery toppings like tomatoes or uncooked mushrooms as this will make the crust soggy.
- I find the easiest way to cut this pizza is with a chef’s knife. I like to cut it into nine perfect squares, but you could also do four or six larger pieces.
Ingredients
1 sheet frozen puff pastry, thawed
1 egg, beaten
¼ cup pizza sauce
1 cup shredded mozzarella cheese
¼ cup pepperoni slices
2 tbsp black olives
¼ small red onion, sliced
See Also: Nutty Blueberry Banana Cookies Recipe
Instructions
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Preheat the oven to 425F. Take the thawed puff pastry sheet and, using a paring knife, gently score a ½-inch border along its edges. Brush all over with beaten egg–discard the egg that remains.
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Bake for 10 minutes. Remove from oven. The center of the pastry will have puffed up, just press it down with the back of a spoon, don’t worry if the top flakes and cracks slightly.
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Spread inside the scored border with pizza sauce, add desired toppings. I use cheese, followed by pepperoni, red onion and black olives. Bake for another 10 minutes or until cheese is bubbly and melted. Cut into 9 equal scares.
Notes
- Don’t skip blind baking the crust, this step ensures a crispy texture and golden color.
- You can change up the toppings based on your preferences, I would recommend steering away of watery toppings like tomatoes or uncooked mushrooms.
- The best way to slice this pizza is with a chef’s knife.
