Puff Pastry Pizza with Rosemary Sauce

5 from 6 votes

This Puff Pastry Pizza with Rosemary Aioli is decadent and delicious. It’s an elegant and unique spin on traditional pizza.

Prep Time45

Cook Time15

Total Time1 5

Servings: pizzas

Defrost the puff pastry in the refrigerator overnight, or on the countertop for about 45 minutes. The puff pastry should be cold but not frozen.

To the bowl of your food processor, add the cashew pieces, chopped rosemary leaves, garlic clove, salt, and pepper. Process until everything has broken down to small flecks.
Note: it’s important to roughly chop the rosemary leaves before adding them to the food processor. Otherwise the rosemary leaves will take forever to break down in the food processor.
Now add in the Vegenaise/mayonnaise and olive oil. Process until everything has incorporated, then add 1 Tbsp water and ½ tsp lemon juice. Process, and add an additional Tbsp water if the aioli is too thick—it should be thick but still spreadable. Add additional lemon juice to taste, if needed. Rosemary aioli is done.

Over a clean, flat workspace, sprinkle about 3 Tbsp of flour. Use your hands to spread the flour out.
Place the puff pastry on top of the floured surface, and unfold it. Cut the puff pastry in half. (I prefer to make my cut parallel to the trifold lines that are in the puff pastry. See photos above.)
Start with one of the puff pastry halves. Slightly roll it out so that it’s roughly 10 inches by 6 inches. Now roll out the other puff pastry half to the same size. Make a thicker crust by rolling up the short sides, if desired (see photos above).
Place each puff pastry half on an oiled 9 x 13 inch baking sheet (one puff pastry per baking sheet). You can line the baking sheets with foil first to make clean up easy.

Use an offset spatula to spread 2-3 Tbsp of the rosemary aioli on each puff pastry pizza. Spread it all the way to the edges.
On each pizza, now sprinkle 2-3 oz mozzarella over the aioli. Then sprinkle half the Parmesan over each pizza.
Now arrange half of the tomatoes and half of the sausage over each pizza.

Preheat the oven to 375 degrees.
Bake one pizza at a time, and put the pizza that isn’t in the oven in the refrigerator.
Bake the first pizza for 9 minutes. After 6 minutes, turn the oven light on and check the pizza. If an air bubble has formed, have a toothpick handy, and carefully open the oven and pull the pizza towards you.
Poke a few holes in and around the bubble to deflate it, then slide the baking sheet back in the oven and bake the pizza for another 3 minutes.

Now take the pizza out of the oven. If it’s bubbled up again, make a few more pricks with the toothpick to deflate it. If air bubbles have displaced any tomatoes or sausage pieces, you can use the toothpick or your fingers to carefully slide them back in place.
Now top the pizza with a few slices of onion, and put the pizza back in the oven for another 9-11 minutes. Every four to six minutes, check for air bubbles and deflate them with the toothpick if necessary. The pizza is done when the puff pastry is flaky and golden brown on the edges.
Once the pizza finishes baking, take it out of the oven and garnish with chopped parsley, if desired.
Repeat the baking process with the second pizza.