Puff pastry is versatile.  I use it for everything from samosas to appetizers. One of my favorite ways to use puff pastry is to make puff pastry pizza.

This puff pastry pizza is my favorite.

Puff Pastry Pizza

Rosemary Sauce

I use this rosemary aioli in other recipes.  The last time I made rosemary aioli to go with this brown rice bowl, I realized it would make a great white sauce for pizza.

I had some puff pastry on hand and decided to experiment.

Puff Pastry Pizza Components

The rosemary aioli and puff pastry are a great match.  During baking, they take on an addicting texture along the edges of the pizza that is somehow flaky and creamy, similar to the crust that forms on really good garlic bread.

I top this puff pastry pizza with the classic combination of mozzarella and Parmesan.  On top of that I layer tomatoes, thinly sliced onion, and Beyond Meat Sausage.  I use Beyond Meat’s Hot Italian Sausage, and the flavors perfectly complement the rosemary aioli.

The final ingredient after baking the pizza is parsley.  A sprinkling of roughly chopped fresh parsley over the top of the pizza adds a note of lightness to this otherwise decadent pizza.

Puff Pastry Pizza

Make Puff Pastry Pizza

Next time you want pizza, try this puff pastry pizza.  It’s an elegant and unique spin on traditional pizza.

A Few Things!

Puff pastry is easy to work with.  But here are a few tips.

Puff pastry has a tendency to form air bubbles during baking.  For a pizza, this can be problematic.  But the solution is easy: have a toothpick handy, and simply prick holes in the bubbles during baking to deflate them.  Turn the oven light on to check on the pizza every 4-6 minutes while baking, and you can be sure that no air bubbles with effect the finished pizza.

I use a single sheet of puff pastry for this recipe.
Cut the puff pastry sheet in half. I cut parallel to the folds in the puff pastry. Now you can make two pizzas.

How to Avoid Soggy Puff Pastry Puzza

I hate soggy puff pastry.  The way I avoid soggy puff pastry on this pizza is to use one puff pastry sheet, and cut it in half.  Then I roll each half out slightly, to about 10 inches by 6 inches.  By cutting the puff pastry in half to make two smaller pizzas, rather than one big pizza, we decrease the middle area of the pastry that can get waterlogged and soggy during baking.

Roll each puff pastry half out slightly with a rolling pin. The size of each puff pastry half after rolling should be about 10 inches by 6 inches. You can leave the shorter edges as is, or roll them up for a thicker crust (see photos below).

Crust Options

If you want your puff pastry pizzas to have more of a crust on the edge, roll each pastry half out to about 11 inches by 6 inches, and fold the short sides over.  This will make the edges of the pizza a little thicker.

Roll the short edges of the puff pastry up to achieve a thicker crust.
…and roll the edges up one more time.

My Favorite Offset Spatula

You’ll want an offset spatula to easily spread the rosemary aioli on each pizza without puncturing the pastry surface.  Here’s my favorite offset spatula on Amazon [aff. link].  You can also find it in my Amazon store here.

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Puff Pastry Pizza


Puff Pastry Pizza
5 from 6 votes

Puff Pastry Pizza with Rosemary Sauce

This Puff Pastry Pizza with Rosemary Aioli is decadent and delicious. It’s an elegant and unique spin on traditional pizza.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour 5 minutes
Servings: 2 pizzas
Print Recipe

Ingredients

For the rosemary aioli:

  • 2 Tbsp fresh rosemary leaves, removed from the stem and roughly chopped
  • 1 clove garlic
  • ½ tsp sea salt
  • 1 pinch pepper
  • ⅓ cup Vegenaise or mayonnaise
  • ½ cup cashew pieces
  • 2 Tbsp water
  • 2 Tbsp olive oil
  • ½ – 1 tsp fresh lemon juice

For the cheese:

  • 4-6 oz mozzarella, freshly grated (use more or less mozzarella to preference)
  • ¾ cup Parmesan, freshly grated

Everything else:

  • 1 link Beyond Meat Sausage, cut to half moons (I prefer Hot Italian)
  • ½ – 1 cup cherry or grape tomatoes, cut in halves
  • 1-2 Tbsp parsley, chopped
  • 1 sheet puff pastry, I use Pepperidge Farms
  • Onion, thinly sliced (just a few slices of onion is enough)
  • Parsley, chopped

Instructions

Defrost the puff pasty

  • 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.

Make the rosemary aioli

  • 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.

Prepare the puff pastry

  • 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.

Compile the pizzas

  • 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.

Bake the pizzas

  • 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.

Add the onion

  • 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.

Serve and enjoy

  • Serve these puff pastry pizzas with a salad like this one. Enjoy!

Notes

This pizza is vegetarian.
Make this pizza a meal with a salad like this one.