For an extra layer of flavor, consider adding a sprinkle of red pepper flakes to the tomato sauce. Feel free to customize your pizza with your favorite toppings, such as sliced mushrooms, bell peppers, or olives. Make sure your puff pastry is thoroughly thawed before using it to ensure even baking. For a richer flavor, use fresh, high-quality mozzarella and Parmigiano-Reggiano.
Puff Pastry Margherita Pizza
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PREP TIME15 mins
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COOK TIME18 mins
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TOTAL TIME33 mins
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SERVING6 People
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VIEWS16
Elevate your pizza night with this stunning Puff Pastry Margherita Pizza! Featuring a crisp, flaky crust, vibrant tomato sauce, and fresh mozzarella, it's an effortless yet impressive dish perfect for a quick gourmet meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol57 mg
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Fiber1 g
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Protein10 g
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Saturated Fat5 g
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Sodium314 mg
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Sugar2 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 425 degrees F (220 degrees C). Place each sheet of puff pastry on a piece of lightly floured parchment paper. Use a rolling pin to gently roll each sheet into an even rectangle. Transfer the pastry (with parchment paper) to baking sheets. (5 minutes)
02
Step
5 mins
Use a fork to dock the puff pastry, creating small perforations across the surface. In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash evenly over the surface of both pastry sheets. (5 minutes)
03
Step
10 mins
Bake in the preheated oven for 10 minutes, or until the pastry begins to puff up and turn golden brown.
04
Step
5 mins
While the pastry is baking, prepare the tomato sauce. In a food processor, combine the drained whole peeled tomatoes, 1/2 teaspoon of the olive oil, garlic clove, and a pinch of sea salt. Pulse until the mixture is smooth and pureed. (5 minutes)
05
Step
5 mins
Remove the partially baked pastry from the oven. Gently press down the puffed-up areas of the pastry to create a more even surface. Spread half of the tomato sauce evenly over each crust, leaving about an inch of space around the edges. Drizzle the remaining olive oil over the sauce. Top evenly with chopped fresh mozzarella and shredded Parmigiano-Reggiano cheese. (5 minutes)
06
Step
5 mins
Return the pizzas to the oven and bake for an additional 5 minutes, or until the cheese is melted, bubbly, and lightly golden, and the crust edges are a deep golden brown. (5 minutes)
07
Step
5 mins
Remove the pizzas from the oven. Scatter the coarsely torn basil leaves over the top. Slice and serve immediately while hot and the crust is at its flakiest. (5 minutes)
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Sheldon Mayert
Jun 24, 2025The tip about docking the pastry with a fork is crucial for preventing it from puffing up too much.
Obie Daniel
Jun 19, 2025My family loved this pizza! It's become a regular in our meal rotation.
Chad Marquardt
Jun 14, 2025I added some roasted vegetables and it was a hit! Thanks for the inspiration.
Justyn Cole
Jun 8, 2025This recipe is a game-changer! So easy and the crust is perfectly flaky.