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Puff Pastry Margherita Pizza

4

33 min

Puff Pastry Margherita Pizza

Puff Pastry Margherita Pizza Photo 1

Category

Pizza Recipes

Time

33 min

Serving

6 persons

Calories

194

Rating

4.00★ (5)

Cuisine

Author: Victoria Buriak
This puff pastry pizza makes for a quick lunch or dinner. The results are a light, flaky crust. Feel free to modify with your favorite pizza toppings.

Ingredients

  • sheets frozen puff pastry: 2 piece (thawed)
  • egg: 1 piece
  • water: 1 Tbsp
  • (14.5 ounce can) whole peeled tomatoes: 1 piece (drained)
  • extra-virgin olive oil: 2 tsp (divided)
  • clove garlic: 1 piece
  • pinch sea salt: 1 piece
  • ounces fresh mozzarella cheese: 6 piece (chopped)
  • Parmigiano-Reggiano cheese: 0.25 cup (shredded)
  • basil leaves: 10 piece (torn)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 425 degrees F (220 degrees C). Spread each sheet of puff pastry onto a piece of lightly floured parchment paper. Use a rolling pin to roll pastry into even rectangles. Lift pastry (with parchment paper) onto baking sheets.
    Puff Pastry Margherita Pizza Photo 2
  2. Pierce puff pastry all over with a fork. Beat egg with water in a small dish; brush pastry all over with egg wash.
    Puff Pastry Margherita Pizza Photo 3
  3. Bake in the preheated oven for 10 minutes. 
    Puff Pastry Margherita Pizza Photo 4
  4. Meanwhile, pulse tomatoes, 1/2 teaspoon of the olive oil, garlic, and a pinch of salt together in a food processor until pureed.
    Puff Pastry Margherita Pizza Photo 5
  5. Carefully press pastry crusts down to deflate them. Spread half the tomato sauce evenly to within about an inch of edges of each crust; drizzle with remaining olive oil. Top evenly with mozzarella cheese and Parmigiano-Reggiano cheese.
    Puff Pastry Margherita Pizza Photo 6
  6. Bake until cheese is melted and crust edges are golden, about 5 minutes more. Remove from the oven and scatter basil leaves over the top. Slice and serve hot.
    Puff Pastry Margherita Pizza Photo 7

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