May – Puff Pastry Pizza

I have been wanting to make this for weeks but it kept getting pushed to the back of the menu.

Imagine it…crisp puff pastry that flakes and crackles when you bite in, creamy melty cheese, and some interesting additions. It’s like a pizza croissant. Oh my! This was amazing. It’s perfect for a summer snack out on the deck or patio with friends, I’d add a glass of rose or white wine to round out the celebration. Cut it into small strips or slabs, larger ones for a whole meal. Use whatever ingredients you have on hand. In my book almost anything is possible and allowable on a pizza. It’s the perfect food.

Puff Pastry Pizza with Caramelized Onions and Sliced Zucchini Flowers and Blue Cheese

Puff Pastry Pizza with Caramelized Onions, Chives and Blue Cheese

Puff Pastry Pizza with Mozzarella, Cherry Tomatoes, Basil and Balsamic Drizzle

Puff Pastry Pizza with Mozzarella, Cherry Tomatoes, Sliced Zucchini Flowers, Basil and Balsamic Drizzle

I don’t have an actual recipe, fly by the seat of your pants and your own families preferences. You will need a frozen package of puff pastry. Defrost it in the fridge for a few hours or on the counter for 40 minutes.

While your oven is preheating to 410 degrees F, unfold the pastry (there will be 2 sheets) onto separate parchment lined baking sheets. Crimp the folds together if necessary, then use a small sharp knife to make a shallow cut about 1/2 an inch from each edge. Try not to cut all the way through to the bottom.

Once your oven has reached full temperature, bake the unfilled pastry sheets for 10 minutes. Remove from the oven and add your desired filling. I recommend you not make it too runny, you want the bottom crust under the filling to remain crisp.

Here are a couple of ideas:

  1. Spread caramelized onions in the center on one sheet, top with thinly sliced fresh chives and blue cheese crumbles. Garnish with chives, add a few chive flowers before serving.
  2. Thinly slice fresh mozzarella to the center, add halved cherry tomatoes, thinly sliced zucchini flowers and basil. Drizzle with balsamic vinegar before serving.

Once you have added your topping, bake for an additional 10-12 minutes until hot, melted and browned.

This is fancy stuff without fancy time on your part.

Serve it for lunch or dinner with a green salad. To me this is perfect alfresco dining.

Puff Pastry Pizza with Mozzarella, Cherry Tomatoes, Basil and Balsamic Drizzle

Puff Pastry Pizza with Mozzarella, Sliced Zucchini Flowers, Cherry Tomatoes, Basil and Balsamic Drizzle


Puff Pastry Pizza with Caramelized Onions, Chives and Blue Cheese

Puff Pastry Pizza with Caramelized Onions, Chives and Blue Cheese

I’m going to cut this into enough pieces to share on Fiesta Friday #330 hosted by Angie. Fiesta Friday is a collection of posts about food, gardening, fashion, and crafts…a virtual party. Come on over and take a look and/or add your own link. Please read the link rules first. This week’s cohost is Mollie @ Frugal Hausfrau

Thank you for visiting, I would love to hear how you are doing. And finally, have a wonderful weekend. Stay safe and well.

13 thoughts on “May – Puff Pastry Pizza

  1. That really looks wonderful. I have never found good puff pastry in the market, and now I’m not doing any in-person shopping, so I guess it’s not going to happen in my kitchen. However, those are good suggestions for pizza topping with regular crust which we can still make.

    be well… mae at

    • It was basically a convenience meal, I am sure any puff pastry you made yourself would be superior to commercial. This was Pepperidge Farm. I understand that there is a gluten free puff pastry somewhere but I haven’t been able to find it. The caramelized onions were made from spring onions we received in our CSA box. They were definitely the star. Be well and safe.

  2. Liz what a delicious looking puff pastry pizza. This was my plan this week as part of our Eid party menu but the supermarket delivered ready rolled which was too thin! Oh well, I didn’t have the caramelised onion idea then so thanks for that! Thanks for co-hosting Fiesta Friday!

    • You are welcome, I do enjoy reading the variety of posts each week. I understand that is the one disadvantage of having them shop for you, they can’t ready your mind. Our area is too rural for deliveries so I try to frequent the store when it is less crowded. Stay well and safe and thank you for visiting and commenting.

  3. This is a plan… I have one package of puff pastry here, and I can use a portion of it. (I have plans for the rest.) My preferred brand is Dufour. I like some of the topping suggestions – caramelized onions and olives (oops, no olives here…) Anyhow, good to be co-hosting with you this week, Liz.

    • I haven’t seen Dufour in the store but will look for it. Things are a bit limited right now and I was happy to get any frozen puff pastry at all. I understand there are even gluten free brands. I enjoyed co-hosting with you as well, stay well.

    • I loved the contrast of textures. Regular pizza sometime is too ‘breadey’ for me.

    • It was delicious but the textural contrast was amazing. Thank you for commenting.

  4. Pingback: October – Puff Pastry Savory Tarts – spades, spatulas & spoons

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