This puff pastry pizza is the secret to a fast pizza night. Frozen puff pastry bakes up flaky and golden in 25 minutes, no dough-making required, and you can use whatever toppings you have on hand.
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Flaky, Cheesy and Easy Puff Pastry Pizza
Puff pastry is one of those versatile freezer staples I always keep on hand. Since I often make crescent roll pizza, I figured puff pastry would work just as well as a pizza base, and it really does.
The crust bakes up in flaky, buttery layers under the cheese, more like the texture of my spinach puffs and kielbasa puffs than a chewy pizza dough.
My kids love when I slice this puff pastry pizza into smaller squares for an after-school snack, but it’s just as good cut into bigger pieces for a casual dinner. I usually keep a box of puff pastry in the freezer specifically for nights when nobody can agree on what to eat. It’s saved more than a few pizza nights around here.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Puff pastry: Look for it in the frozen section near the pie crusts. Most boxes come with two sheets, and you’ll only need one for this recipe. Thaw the sheet in the fridge overnight, or on the counter for about 30 to 40 minutes before using.
- Olive oil: For brushing the crust before pre-baking.
- Pizza sauce: I often use my easy homemade pizza sauce, but any store-bought brand works.
- Mozzarella cheese: A block of low-moisture mozzarella, shredded yourself, melts better than pre-shredded.
- Pepperoni: Regular sliced pepperoni works, but the small “cup” style curls up and crisps in the oven for an even better bite.
- Optional toppings: Sliced red onion, black or green olives, bell peppers, fresh basil, or a sprinkle of grated Parmesan and red pepper flakes after baking.
Puff Pastry vs Pizza Dough: What’s the Difference?
Pizza dough is made with yeast, which is what gives it that chewy, bread-like texture. Puff pastry skips the yeast and uses layers of butter folded into the dough, so it bakes up light and flaky instead of chewy.
I love using regular pizza dough when I want a classic slice, but puff pastry is my go-to when I need pizza on the table fast or I’m making appetizers. The crust is lighter and crispier, more like a flatbread.
How to Make Puff Pastry Pizza
Place the thawed puff pastry on a parchment lined baking sheet. Run a sharp knife around the edges to make a 1/2 inch border. Brush with olive oil and then bake the pastry dough for 5 minutes.
If you notice the pastry has puffed up a bit, deflate it by pressing down in the center with the back of a spoon.
Spread the sauce evenly on top, followed by a sprinkling of mozzarella cheese, and top with pepperoni. Bake it for another 10 minutes or until the cheese has melted to your liking.
Recipe Tips
- Keep the puff pastry cold. The colder the dough goes into the oven, the better it rises. If your kitchen is warm or the pastry feels soft after handling, pop it in the fridge for 10 minutes before baking.
- Don’t roll it out. Puff pastry gets its layers from thin sheets of butter folded between dough. Rolling or stretching presses those layers together and you lose the flaky rise. Just unfold it and use it as is.
- Always blind bake first. Baking the crust on its own for 5 minutes before adding toppings keeps it from getting soggy. Skip this step and you’ll end up with a soft, undercooked center.
- Score, don’t cut, the border. Run a knife around the edges about a half-inch in, but don’t cut all the way through. This lets the border puff up around the toppings while the center stays flat enough to hold sauce and cheese.
- Optional egg wash for color. Brushing the border with a beaten egg before the first bake gives you a deeper golden finish. Not necessary, but it makes the crust look bakery-style.
- Go light on the sauce. Puff pastry can’t absorb moisture the way regular pizza dough does, so a thin layer of sauce is all you need. Too much will pool and soften the crust.
- Skip watery toppings. Avoid raw zucchini, tomatoes, and mushrooms. If you really want to use them, pre-cook and pat them dry first. Same goes for fresh mozzarella, it has too much moisture for this recipe.
More fun pizza recipes to try include BLT pizza, pizza caprese and pizza bagels.
More Pizza Recipes
Puff Pastry Pizza
Video
Ingredients
- 1 sheet puff pastry , thawed
- 1 Tablespoon olive oil
- ⅓ cup pizza sauce
- 15 pepperoni
- 1 cup mozzarella cheese , shredded
Optional toppings: sliced red onion, sliced olives, fresh basil
Instructions
- Preheat and prepare: Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Prebake pastry: Place thawed puff pastry on the prepared baking sheet. Score the edges of the pastry with a 1/2 inch border, using a knife. Brush pastry with 1 Tablespoon olive oil. Bake for 5 minutes in oven,
- Add toppings: The pastry may have puffed up a bit in the oven, so simply press down the center with the back of a spoon. Spread the 1/3 cup pizza sauce across the pastry. Add the 1 cup mozzarella, 15 pepperonis, and any other desired toppings.
- Bake: Bake an additional 10 minutes, or until cheese is melted and it's done to your liking.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Alisha
My daughters absolutely loved this! It came together so easily, and is something they could even make on their own when they are craving a simple pizza. – recipe tester
Sarah @IHeartNaptime
So happy to hear the puff pastry pizza was an easy recipe for the whole family!
Daisy
So easy, so quick, so delicious!
Sarah @IHeartNaptime
So glad you enjoyed the puff pastry pizza!