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This Puff Pastry Pizza is so easy to make for a tasty lunch or quick dinner, and so much flavour!
Puff Pastry Pizza is super quick, made with ready-rolled pastry and can be loaded with your favourite toppings.
For this recipe I have used mozzarella and cherry tomatoes. I have to say, pizza toppings on puff pastry is definitely the way forward – the whole thing is crispy, flaky and full of flavour.
It’s perfect for school holidays or weekends, or even when cooking for guests because it’s as impressive and delicious as it is easy!
Why you’ll love this Easy Puff Pastry Pizza recipe
⭐️ Ready in under 20 minutes
⭐️ Budget-friendly and easy
⭐️ Tastes super fresh and homemade!
Quick Puff Pastry Pizza Ingredients
- Ready-made puff pastry – One sheet per pizza. I use Jus-Rol. You could also use Gluten Free if you prefer.
- Passata and tomato puree – Use good quality for the tomato base if you can.
- Herbs – Oregano and garlic powder.
- Cheese – Go for your favourite that melts well. I love mozzarella for this recipe.
- Salt and freshly ground black pepper – Season the tomato sauce generously.
- Optional toppings – I love to add simple cherry tomatoes and pesto drizzle (this is SO tasty), but go for whichever you prefer on your regular pizzas.
How to make Puff Pastry Pizza
1. Mix the passata, tomato puree, oregano, garlic powder, salt and pepper in a bowl and mix. Lay the puff pastry sheet onto a lined baking tray, and spoon over the tomato mixture. Make sure to leave about a 1cm border around the edges as the crust.
2. Add your cheese and toppings, then drizzle some pesto, and put in the oven to bake as per the recipe below. Cut into squares to serve.
Substitutions
- Gluten free – Jus-Rol sells specialist gluten free ready rolled puff pastry, so go for this if needed.
- Vegetarian or meat lover – This is a vegetarian Puff Pastry Pizza, but feel free to add meat to your toppings if you prefer
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or eat cold (it may go a little soggy if you use the microwave).
In the freezer You can use frozen puff pastry for this recipe (defrost thoroughly before using) OR you can freeze the pizza, uncooked, once you’ve assembled it. Defrost it on another day and bake as usual.
How to stop your Puff Pastry Pizza getting soggy
➡️ Make sure you don’t use TOO much sauce, and spread it evenly.
➡️ Make sure the oven is hot before you put your pizza in. This will make sure the pastry rises and cooks through.
➡️ Cook the pizzas near the top of the oven.
➡️ Finally, use a good quality heavyweight baking sheet as they transfer heat more effectively I find.
More cheat pizza recipes…
Under 15 minutes
Naan Bread Pizza {15 Minute Recipe}
Under 15 minutes
French Bread Pizza
Under 30 minutes
Pizza Topped Chicken {30 Minute Meal}
Light Bites
Pizza Bagels {Oven, Grill or Air Fryer}
FAQs
Yes, it’s a good idea to so you don’t get the delicate pastry sticking to the tray when you serve it. If your pastry comes packaged on paper, you can usually just use this.
You can assemble the pizzas up to 24 hours before you want to cook them.
This makes it a great dish to serve when entertaining as you can have it ready and waiting for baking and serve it nice and fresh. (It’s OK when warmed up but not nearly as good.)
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Puff Pastry Pizza {20 Minute Recipe}
Ingredients
- 1 Puff pastry sheet
- 250 g Passata
- 1 tsp Oregano
- 1 tsp Garlic powder
- 1 tbsp Tomato puree
- 125 g Mozzarella
- Chosen toppings (I used cherry tomatoes)
- 1 tbsp Pesto, (Optional)
- Sea salt and freshly ground black pepper
Instructions
- Put passata, oregano, garlic powder, salt and pepper, and tomato puree in a bowl and mix.
- Lay the puff pastry sheet out on a lined baking tray and spoon over the tomato mix evenly, leaving a border around the edges clear.
- Put cheese and toppings on. Drizzle over pesto and some basil.
- Bake in the oven for 15-20 minutes until crispy and golden. Cut into squares and serve.
Notes
- Make sure you don’t drown the pastry in sauce or it might not crisp up enough
- Make sure the oven is hot before you put your pizza in. This will make sure the pastry rises and cooks through
- Cook the pizzas near the top of the oven
- Use a good quality heavyweight baking sheet as they transfer heat more effectively I find
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a quick and easy recipe but the pizzas turn out fantastic!