Puff Pastry Pizza Recipe2016-11-02
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- Yield : 8 pieces
- Servings : 8
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
This information is per serving.
This puff pastry pizza recipe makes a super quick and easy weeknight dinner recipe. I often don’t feel like cooking on Friday nights after a long work week, so I think that recipes like this make perfect Friday night dinners.
I love pizza (hey, my name is Ciancio so what else would you expect?), especially one with a sensational crust. I do love a traditional pizza crust, but sometimes you are just in the mood for something different and something faster. On those days I reach for a handy box of prepared puff pastry dough. It makes a fabulous light and easy pizza crust.
Maybe a real purist would insist on making puff pastry from scratch but, for me, a puff pastry pizza recipe like this is perfect for those days where you really don’t feel like spending much time in the kitchen.
So – with puff pastry in hand, here we go with one of my favorite Friday night dinners!
Puff Pastry Pizza Recipe
- 2 sheets frozen puff pastry, thawed (about 450g or 1 pound package)
- 2 tablespoons (30 mL) butter
- 1 clove garlic, minced
- 2 tablespoons (30 mL) all-purpose flour
- 1 teaspoon (5 mL) dried basil
- 1/4 teaspoon (1 mL) salt
- 1 cup (250 mL) milk
- 1 tablespoon tomato paste
- 2 plum tomatoes, thinly sliced
- 4 to 6 mushrooms, thinly sliced
- 4 ounces pepperoni, thinly sliced
- 2 cups (500 mL) mozzarella cheese, shredded
- fresh basil, shredded for garnish (optional)
Preheat oven to 425°F.
Unroll the puff pastry and place the two pieces from the package side-by-side, overlapping slightly to form one large crust, to fit a large parchment lined baking sheet. Press the overlapping dough together so it the pieces stick to each other. Using a fork, prick the puff pastry all over. Press the edges with a fork. Refrigerate the pastry until ready to bake it.
Melt the butter in a medium saucepan over medium heat. Add the garlic and cook for one minute. Sprinkle with flour, basil and salt and whisk for about one minute. Gradually whisk in the milk and the tomato paste. Heat until it just begins to boil, then reduce the heat immediately. Whisk the sauce for two minutes until it is smooth and thickened, then set it aside.
Thinly slice the tomatoes and mushrooms. Drizzled the cooled sauce over the pastry, leaving about a half inch around the edges. Spread to barely cover the crust. Arrange the tomatoes, pepperoni and mushrooms over the sauce. Sprinkle with the cheese.
Bake for about 15 minutes at 425°F or until a deep golden brown. Let stand for five minutes before serving.
This puff pastry pizza gives you a crust that is so light and delicious you may find, like me, that you return to it over and over again.
If you can only find frozen blocks of puff pastry, cut and roll the two together to form a rectangle to fit the baking sheet.
The tomato paste in this recipe is optional, but it adds great flavor.
The cream sauce used in this recipe is just a suggestion. Of course you can substitute your favorite pizza toppings and sauces for the recipe I have given you. Here are a few different suggestions:
- Bechamel sauce (just a white cream sauce) with fresh spinach, and seafood.
- Curry sauce with spicy chicken, roasted cauliflower and onions.
- White sauce ir tomato sauce mixed with your favorite hot sauce, buffalo chicken and bits of blue cheese.
Use your imagination and the ingredients you love and you will most likely end up with a great pizza recipe of your own. Just remember that sometimes combining too many flavors doesn’t work. Simple can be delicious.
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