This easy puff pastry pepperoni pizza is a crispy, cheesy treat that’s perfect for a quick snack or appetizer. Made with flaky puff pastry, rich pizza sauce, melty mozzarella, and savory pepperoni, it’s baked to golden perfection in minutes. Customize it with your favorite toppings for a delicious homemade pizza night!
Ingredients Needed
- 2 frozen puff pastry sheets, thawed
- 1 large egg
- 50g / ½ cup grated Parmesan, plus extra for serving
- 120ml / ½ cup jarred pizza sauce
- 225g / 8 oz grated mozzarella
- 60ml / ¼ cup prepared pesto
- 30g / ¼ cup pepperoni
- 1 teaspoon Italian seasoning
- Fresh basil, for garnish
How To Make Puff Pastry Pepperoni Pizza
- Preheat the oven: Preheat your oven to 220°C (425°F). Line two baking trays with parchment paper.
- Prepare the puff pastry: Lay the puff pastry sheets on the prepared trays. Leaving a 1 cm (½ inch) border around the edges, use a fork to prick the center of the pastry to help it bake evenly.
- Egg wash and bake: In a small bowl, whisk the egg with a splash of water. Brush the pastry all over with the egg wash. Sprinkle 1 tablespoon of Parmesan over each sheet. Bake for 8-10 minutes, until lightly golden and puffed. Remove from the oven and let the pastry settle. If needed, press down the center with the back of a spoon, leaving a raised border.
- Assemble the pizza: Spread the pizza sauce over the center of each pastry. Sprinkle with mozzarella and the remaining Parmesan. Dollop the pesto evenly over both pastries. Top with pepperoni and Italian seasoning.
- Bake again: Return the pizzas to the oven and bake for another 5-7 minutes, until the cheese is melted and the crust is golden brown.
- Garnish and serve: Let the pizzas rest for 5 minutes, then garnish with fresh basil. Slice into squares and serve immediately.
Recipe Tips
- Thaw the puff pastry properly: Let the pastry thaw in the fridge for a few hours or overnight. If it’s too soft, chill it for 10 minutes before using to prevent it from becoming sticky.
- Prick the pastry center: Use a fork to poke holes in the middle of the pastry. This stops it from puffing too much while baking, keeping the edges crisp.
- Bake the pastry first: Pre-baking helps create a crispy base that won’t turn soggy when you add the toppings. Don’t skip this step!
- Use dry toppings: If your pizza sauce or pesto is too watery, pat it dry with a paper towel before spreading to keep the pastry crisp.
- Don’t overload with toppings: Too many toppings can weigh down the pastry, making it soggy instead of light and flaky. Keep it balanced for the best texture.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover puff pastry pizza cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days to keep it fresh and crispy.
- Freeze: Allow the pizza to cool completely, then wrap slices individually in plastic wrap or foil. Store them in a freezer-safe bag for up to 2 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the pizza on a baking tray and bake for 5-7 minutes until the cheese is melted and the pastry is crispy again.
Nutrition Facts
Serving Size: 1 slice (approximately 170g)
- Calories: 430
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 31mg
- Sodium: 551mg
- Potassium: 228mg
- Total Carbohydrate: 49g
- Dietary Fiber: 3.1g
- Sugars: 3g
- Protein: 18g
Try More Puff Pastry Appetizers:
Puff Pastry Pepperoni Pizza
Description
This easy puff pastry pepperoni pizza is a crispy, cheesy treat that’s perfect for a quick snack or appetizer. Made with flaky puff pastry, rich pizza sauce, melty mozzarella, and savory pepperoni, it’s baked to golden perfection in minutes. Customize it with your favorite toppings for a delicious homemade pizza night!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 220°C (425°F). Line two baking trays with parchment paper.
- Prepare the puff pastry: Lay the puff pastry sheets on the prepared trays. Leaving a 1 cm (½ inch) border around the edges, use a fork to prick the center of the pastry to help it bake evenly.
- Egg wash and bake: In a small bowl, whisk the egg with a splash of water. Brush the pastry all over with the egg wash. Sprinkle 1 tablespoon of Parmesan over each sheet. Bake for 8-10 minutes, until lightly golden and puffed. Remove from the oven and let the pastry settle. If needed, press down the center with the back of a spoon, leaving a raised border.
- Assemble the pizza: Spread the pizza sauce over the center of each pastry. Sprinkle with mozzarella and the remaining Parmesan. Dollop the pesto evenly over both pastries. Top with pepperoni and Italian seasoning.
- Bake again: Return the pizzas to the oven and bake for another 5-7 minutes, until the cheese is melted and the crust is golden brown.
- Garnish and serve: Let the pizzas rest for 5 minutes, then garnish with fresh basil. Slice into squares and serve immediately.
Notes
- Thaw the puff pastry properly: Let the pastry thaw in the fridge for a few hours or overnight. If it’s too soft, chill it for 10 minutes before using to prevent it from becoming sticky.
- Prick the pastry center: Use a fork to poke holes in the middle of the pastry. This stops it from puffing too much while baking, keeping the edges crisp.
- Bake the pastry first: Pre-baking helps create a crispy base that won’t turn soggy when you add the toppings. Don’t skip this step!
- Use dry toppings: If your pizza sauce or pesto is too watery, pat it dry with a paper towel before spreading to keep the pastry crisp.
- Don’t overload with toppings: Too many toppings can weigh down the pastry, making it soggy instead of light and flaky. Keep it balanced for the best texture.
Puff Pastry Pepperoni Pizza