This easy Puff Pastry Pizza Goat Cheese is a quick and delicious meal inspired by the flavours of creamy mozzarella, sautéed mushrooms, juicy tomatoes, and fresh basil. Use store-bought puff pastry for convenience, and feel free to switch toppings with your favourite ingredients. The golden, flaky crust topped with tangy goat cheese makes it irresistible.
Ingredients Needed
- 1 sheet frozen puff pastry, thawed
- Olive oil, for brushing
- 60 g (½ cup) fresh mozzarella, grated
- 1 tbsp butter
- 225 g (8 oz) mushrooms, sliced
- 2 garlic cloves, minced
- 60 ml (¼ cup) white wine
- Salt and pepper, to taste
- 8 grape tomatoes (yellow and/or red), halved
- 60 g (¼ cup) goat cheese (chèvre), crumbled
- 12 fresh basil leaves, chiffonade (thinly sliced)
How To Make Puff Pastry Pizza Goat Cheese
- Preheat Oven: Heat oven to 210°C (415°F). Line a baking tray with parchment paper or a baking mat.
- Prepare Pastry: Cut puff pastry sheet into two equal rectangles. Place both pieces onto the lined baking tray.
- Sauté Mushrooms: In a skillet, melt butter over medium-high heat. Add mushrooms and garlic, sauté for 2 minutes. Add white wine, season with salt and pepper, and cook another 5-7 minutes until mushrooms soften and liquid evaporates. Set aside.
- Assemble Pizzas: Brush the centre of each pastry half lightly with olive oil. Sprinkle grated mozzarella evenly on both halves, leaving a 1 cm (½ inch) border.
- Add Toppings: Arrange sautéed mushrooms on one pastry half, tomatoes on the other, pressing gently into the cheese.
- Bake: Bake for 15 minutes until puffed and golden. Don’t worry if it puffs unevenly; it will settle once cooled.
- Finish & Serve: Remove pizzas from the oven, sprinkle goat cheese over both halves. Rest pizzas for 10 minutes, gently flattening any large bubbles if necessary. Sprinkle with fresh basil, slice, and enjoy!
Recipe Tips
- Thaw the Pastry Properly: Make sure the puff pastry is fully thawed before using. If it’s too cold, it may not puff up as expected during baking.
- Sauté Mushrooms First: Always cook the mushrooms until the liquid is mostly gone. This prevents soggy pizza and ensures the pastry stays crisp.
- Don’t Overload with Toppings: Keep a small border around the edges of the pastry to avoid overfilling, which could cause the pastry to lose its shape while baking.
- Use Fresh Mozzarella: For the best melt and flavour, use fresh mozzarella instead of pre-grated cheese.
- Let the Pizza Rest: After baking, let the pizza sit for a few minutes before cutting to allow the cheese to set and avoid a messy slice.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover puff pastry pizza cool to room temperature. Then, cover it tightly with plastic wrap or store it in an airtight container. It will keep in the fridge for up to 3 days.
- Freeze: If you want to freeze it, let the pizza cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 1 month. When ready to serve, thaw it in the fridge overnight before enjoying or reheating.
- Reahat: Preheat the oven to 180°C (350°F). Place the pizza on a baking tray and heat for 10-12 minutes until the pastry is crispy and the cheese is warm.
Nutrition Facts
Serving Size: 1 serving (¼ of the recipe)
- Calories: 143
- Total Fat: 9.9g
- Saturated Fat: 5.3g
- Cholesterol: 16.5mg
- Sodium: 89.8mg
- Potassium: 165.5mg
- Total Carbohydrate: 9.4g
- Dietary Fiber: 0.7 g
- Sugars: 2.0g
- Protein: 4.1g
Try More Puff Pastry Appetizers:
Puff Pastry Pizza Goat Cheese
Description
This easy Puff Pastry Pizza Goat Cheese is a quick and delicious meal inspired by the flavours of creamy mozzarella, sautéed mushrooms, juicy tomatoes, and fresh basil. Use store-bought puff pastry for convenience, and feel free to switch toppings with your favourite ingredients. The golden, flaky crust topped with tangy goat cheese makes it irresistible.
Ingredients
Instructions
- Preheat Oven: Heat oven to 210°C (415°F). Line a baking tray with parchment paper or a baking mat.
- Prepare Pastry: Cut puff pastry sheet into two equal rectangles. Place both pieces onto the lined baking tray.
- Sauté Mushrooms: In a skillet, melt butter over medium-high heat. Add mushrooms and garlic, sauté for 2 minutes. Add white wine, season with salt and pepper, and cook another 5-7 minutes until mushrooms soften and liquid evaporates. Set aside.
- Assemble Pizzas: Brush the centre of each pastry half lightly with olive oil. Sprinkle grated mozzarella evenly on both halves, leaving a 1 cm (½ inch) border.
- Add Toppings: Arrange sautéed mushrooms on one pastry half, tomatoes on the other, pressing gently into the cheese.
- Bake: Bake for 15 minutes until puffed and golden. Don’t worry if it puffs unevenly; it will settle once cooled.
- Finish & Serve: Remove pizzas from the oven, sprinkle goat cheese over both halves. Rest pizzas for 10 minutes, gently flattening any large bubbles if necessary. Sprinkle with fresh basil, slice, and enjoy!
Notes
- Thaw the Pastry Properly: Make sure the puff pastry is fully thawed before using. If it’s too cold, it may not puff up as expected during baking.
- Sauté Mushrooms First: Always cook the mushrooms until the liquid is mostly gone. This prevents soggy pizza and ensures the pastry stays crisp.
- Don’t Overload with Toppings: Keep a small border around the edges of the pastry to avoid overfilling, which could cause the pastry to lose its shape while baking.
- Use Fresh Mozzarella: For the best melt and flavour, use fresh mozzarella instead of pre-grated cheese.
- Let the Pizza Rest: After baking, let the pizza sit for a few minutes before cutting to allow the cheese to set and avoid a messy slice.
Puff Pastry Pizza Goat Cheese