Puff Pastry Pizza
Puff Pastry Pizza made with puff pastry, bocconcini or fresh mozzarella, tomatoes, olive oil, basil, egg, and parmesan cheese.
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Servings: 4 people, 1 large 'pizza'
Ingredients
- 2 sheets frozen puff pastry approximately 115 g / 4 oz per sheet
- 1 cup bocconcini or 1 fresh mozzarella ball, sliced or torn
- 2 fresh tomatoes sliced
- 1 tbsp olive oil
- ½ cup fresh basil leaves
- 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 fan forced.
Prepare the puff pastry base.
- Cut 1 puff pastry sheet into smaller pieces. Attach the pieces to the second puff pastry sheet to form 1 large base that fits the size of the baking tray. Press the seams gently to bind the pastry together.
Line the baking tray.
- Line a baking tray with baking paper. Place the prepared puff pastry base on top of the lined tray.
Add the toppings.
- Scatter the sliced tomatoes, bocconcini or fresh mozzarella, and fresh basil leaves evenly over the puff pastry base. Leave a small border around the edges to allow the pastry to puff while baking.
Drizzle with olive oil.
- Drizzle the olive oil evenly over the toppings.
Apply egg wash, if using.
- If desired, lightly beat the egg and brush it over the exposed edges of the puff pastry to promote a golden, glossy finish.
Bake the pizza.
- Bake for 20 to 25 minutes, or until the puff pastry is golden, crisp, and fully cooked.
Finish and serve.
- Remove the pizza from the oven. Sprinkle with grated parmesan cheese and additional fresh basil, if desired. Slice and serve warm.
Notes
To make this recipe gluten-free, use certified gluten-free puff pastry in place of regular puff pastry.
Confirm that the bocconcini or fresh mozzarella, parmesan cheese, olive oil, egg, fresh tomatoes, and basil are gluten-free and free from gluten-based additives.
If using store-bought gluten-free puff pastry, follow the package instructions for thawing and baking, as gluten-free pastry may bake differently.
Prepare the pizza on clean baking paper and use clean utensils, cutting boards, and baking trays to prevent cross-contamination.
Avoid adding toppings such as regular breadcrumbs, processed meats, or sauces unless they are certified gluten-free or clearly labeled gluten-free.