Puff Pastry Pizza
Flaky puff pastry serves as the base for this quick and delicious pizza. Topped with fresh tomatoes, creamy bocconcini, fragrant basil, and a drizzle of olive oil, this dish is both simple and elegant, perfect for any occasion.
4 Servings
Ingredients
- 2 sheets frozen puff pastry approximately 115g/4oz per sheet
- 1 cup bocconcini or 1 fresh mozzarella ball torn into pieces
- 2 fresh tomatoes sliced
- 1 tablespoon olive oil
- ½ cup fresh basil leaves plus more for garnish
- 1 egg optional, for egg wash
- ½ cup grated parmesan cheese optional, for serving
Instructions
Preheat the Oven
- Preheat the oven to 200°C (390°F) using the fan-forced setting if available. Line a baking tray with parchment paper.
Prepare the Puff Pastry Base
- Allow the frozen puff pastry sheets to thaw slightly until they are pliable but still firm. Lay one sheet on a flat surface, and cut the second sheet into smaller pieces to extend the first, creating a larger base. Seal the edges by gently pressing them together.
Assemble the Pizza
- Place the prepared puff pastry on the lined baking tray. Evenly distribute the tomato slices over the pastry, followed by the bocconcini pieces and basil leaves. Drizzle olive oil over the toppings for added flavor.
Optional Egg Wash
- If desired, lightly beat the egg and brush it along the edges of the puff pastry to achieve a golden and glossy finish.
Bake the Pizza
- Transfer the tray to the preheated oven and bake for 20–25 minutes, or until the puff pastry is golden brown and the cheese is melted and bubbly.
Add Final Touches
- Remove the pizza from the oven and sprinkle with grated parmesan cheese, if using. Garnish with additional fresh basil leaves before serving.
Notes
To make this recipe gluten-free, simply replace the puff pastry with a gluten-free version available at most grocery stores. Ensure all other ingredients, such as parmesan and bocconcini, are certified gluten-free to avoid cross-contamination.