Puff Pastry Pizza

  • Recipe By
  • Published Oct 1st
  • Ready In45m
  • Servings16
  • Calories231
This is an upscale appetizer with lots of flavor. My college-age daughter, Haven, threw this together, and it is wonderful! (She's much more experimental in the kitchen than I am!) Great for an appetizer buffet.

Puff Pastry Pizza Ingredients

The following are the ingredients needed to make delicious Puff Pastry Pizza for 16 servings:

  • 1 (17.25 ounce) package frozen puff pastry sheets, thawed
  • 2 tablespoons extra virgin olive oil
  • 3 green onion, thinly sliced
  • 1 tablespoon diced onion
  • 1 clove garlic, minced
  • 6 sun-dried tomatoes, chopped
  • 2 teaspoons dried rosemary
  • 2 cups shredded mozzarella cheese
  • 1/4 cup crumbled Gorgonzola cheese

Puff Pastry Pizza Cooking Instructions

  • Prep20m
  • Cook25m
  • Ready In45m

To cook Puff Pastry Pizza, you need about 20 minutes of preparation time. The time needed to cook this Puff Pastry Pizza is about 25 minutes , and you can serve your Puff Pastry Pizza within 45 minutes . The following are the steps to cook Puff Pastry Pizza easily:

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Place both sheets of puff pastry on a large baking sheet, and pinch together in the center to make one large sheet. Bake for 15 minutes.
  2. 2 Meanwhile, heat oil over medium heat in a small skillet. Cook green onion, onion, garlic, tomatoes, and rosemary in oil until the onions are soft, about 5 minutes.
  3. 3 Remove puff pastry from oven, and top with mozzarella and Gorgonzola cheeses and onion and garlic mixture. Return to the oven, and bake until cheese is melted, about 10 minutes. Cut into 2 inch squares to serve.

Nutrition Facts

Per Serving: 231 calories; 16.2 grams of fat; 14.8 grams of carbohydrates; 6.4 grams of protein; 12 milligrams of cholesterol; 205 milligrams of sodium.

  1. Aug 10th 2016

    We prefer pizza dough. The puff pastry was too flaky.

  2. Jan 24th 2016

    I love this! Mine came out amazing but I didn't follow the recipe exactly due to ingredients on hand. The cook time for the puff pastry is perfect, be sure to poke holes so it doesn't puff ...

  3. Feb 15th 2010

    I was a doubter, but now I believe! The puff pastry and sun dried tomatoes are the star, and this pizza is a refreshing change from the standard pie. The 'puff' makes for a delicate crust an ...

  4. Nov 24th 2009

    Very quick to make. Used all sorts of topping I had in fridge. Did not pre-cook, but scoref 2cm border around dough where I put no filling, then baked for 25 min at 180C. Yummy

  5. Jun 25th 2008

    Be sure to fork poke the pastra before putting the topopings on. I used garlic pwdr on bottom, chop rosemary and basil. Kalamata olives, sauted peppers and onions, fresh tomatoe, feta and Mo ...

  6. Feb 13th 2008

    this pizza was okay. i should have expected the crust to be flaky and messy, but didn't think about it. luckily i have a dog to clean up after me!

  7. Jul 1st 2007

    Fabulous. Fresh rosemary makes it even better it you have it on hand.

  8. Nov 16th 2002

    This is a delicious appetizer, that would be a five star if it called for twice the sun dried tomatos and a little more green onion. Phyllo is a nice alternative to puff pastry.

  9. Oct 11th 2002

    The sun-dried tomatoes and gorgonzola cheese flavors were a bit overwhelming for our tastes. My husband told me this was not a keeper before I even asked his opinion of it. The puff pastry s ...