This Crispy Pepperoni & Veggie Puff Pastry Pizza recipe will revolutionize your pizza night with a fun twist on a classic favorite. This recipe is perfect for busy weeknights, movie night snacks, or any night of the week when you crave a delicious, homemade pizza. With a flaky puff pastry crust and flavorful toppings, this easy dinner is sure to become a family favorite! It’s on your table in under 30 minutes and everyone will be begging for seconds! If you like this pizza check out my Mushroom & White Sauce Puff Pastry Pizza!
You can serve this Crispy Pepperoni & Veggie Puff Pastry Pizza as is or I love to pair mine with my Mediterranean Crunch Salad to get some greens in there as well!
Why We Love This Recipe
This puff pastry pizza recipe is a game-changer for several reasons:
Quick and Easy: Perfect for busy weeknights, it takes just 15-20 minutes to bake.
Versatile: Customize with your favorite toppings to suit any taste.
Crispy and Flaky: The puff pastry crust offers a unique, flaky texture that you won’t get from traditional pizza dough.
Family Favorite: It’s a hit with kids and adults alike, making it ideal for any pizza night. And it’s such a great family activity.
Crispy Pepperoni & Veggie Pizza Video
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Ingredients
Full recipe, pictures, and instructions in the recipe card at the end of post
- 1 sheet of puff pastry dough, thawed
- 1/4 cup of your favorite pizza sauce (I used Rao’s)
- 2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/4 cup sliced black olives
- 1/2 cup diced green bell pepper
- 1/4 tsp oregano powder
- Fresh basil leaves, for garnish
- 2 eggs, beaten (for egg wash)
- 1 tbsp flour (to dust pan)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
More About Our Ingredients
Puff Pastry Dough: This is the star of the show, offering a light, flaky crust that differs from traditional pizza dough.
Pizza Sauce: Use your favorite pizza sauce or tomato sauce as the base. It provides a rich, savory flavor.
Mozzarella Cheese: Shredded mozzarella melts beautifully, creating that classic stretchy, gooey cheese layer we all love.
Pepperoni: Adds a spicy, savory kick that’s a classic pizza topping.
Black Olives: They provide a briny, slightly salty flavor that complements the other ingredients well.
Green Bell Pepper: Adds a fresh, crunchy texture and a hint of sweetness.
Fresh Basil Leaves: These are added after baking to give a fresh, aromatic finish.
Egg Wash: Made with beaten eggs, it ensures the crust turns golden brown and crispy.
Substitutions & Variations
Cheese Variations: Substitute mozzarella with a blend of cheddar, gouda, or even blue cheese for a different flavor profile.
Meat Toppings: Swap out pepperoni for cooked sausage, ham, or crispy bacon. Parma ham adds a gourmet touch.
Vegetarian Options: Skip the meat and load up on vegetables like cherry tomatoes, mushrooms, and caramelized onions. With these veggies, I would recommend sautéing your veggies with a little salt to remove some of the liquid so you don’t end up with a soggy dough.
Herbs and Spices: Add a sprinkle of Italian seasoning or fresh oregano leaves for an extra burst of flavor.
Puff Pastry Pizza Pockets: Fold the puff pastry over the toppings and seal the edges to make portable pizza pockets.
Puff Pastry Wheels: Roll the topped puff pastry into a log and slice it into wheels before baking for a fun appetizer.
Mini Pizzas: Cut the puff pastry into smaller squares to create mini pizzas, perfect for parties or as a fun snack for kids.
Instructions
Full recipe, pictures, and instructions in the recipe card at the end of the post
Prepare the Puff Pastry Crust:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. We are going to blind bake our crust first to make sure we get a crispy crust.
- On a lightly floured surface, use a rolling pin to gently roll out the puff pastry sheet to smooth out the creases.
- Transfer the puff pastry dough to the prepared baking sheet. Using a sharp knife, score a 1-inch border around the edges, being careful not to cut all the way through. This will create a raised puff pastry base for your toppings.
- Poke the dough with your fork excluding the border.
- Egg wash the dough and bake for 10 minutes.
Add the Toppings:
- Remove from the oven and poke a few holes to allow the dough to deflate a bit.
- Spread the pizza sauce evenly over the entire pizza, inside the border, using the back of a spoon.
- Sprinkle the shredded mozzarella cheese over the sauce.
- Add the pepperoni, black olives, and diced green bell pepper evenly over the cheese. I cooked my green peppers for a few minutes to remove some of the liquid.
- Top with your oregano.
Bake the Pizza:
- Bake for an additional 6-8 minutes or until the cheese is fully melted.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before slicing.
Serve and Enjoy:
- Slice the puff pastry pizza using a pizza cutter or I love using kitchen shears. Serve warm and enjoy the delightful combination of crispy puff pastry and flavorful toppings.
FAQ
Can I use regular pizza dough instead of puff pastry dough?
Yes, you can, but you’ll get a different texture. Puff pastry dough gives a flaky, crispy crust, whereas regular pizza dough will be more chewy.
Can I make this recipe ahead of time?
This best works best if made fresh. However, you can do the blind baking first and then add your sauce and toppings when you are ready to bake it.
Why is my dough soggy?
It’s most likely because you skipped the blind baking step or you added too much sauce or toppings with too much liquid. If adding toppings like mushrooms or tomatoes, sauté them first with a little salt to remove some of the liquid.
How should I store leftovers?
Store any leftover pizza in an airtight container in the refrigerator. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes.
Crispy Pepperoni & Veggie Pizza
Ingredients
- 1 sheet of puff pastry dough thawed
- 1/4 cup of your favorite pizza sauce I used Rao’s
- 2 cup shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/4 cup sliced black olives
- 1/2 cup diced green bell pepper
- 1/4 tsp oregano powder
- Fresh basil leaves for garnish
- 2 eggs beaten (for egg wash)
- 1 tbsp flour to dust pan
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
Prepare the Puff Pastry Crust
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, use a rolling pin to gently roll out the puff pastry sheet to smooth out the creases.
- Transfer the puff pastry dough to the prepared baking sheet. Using a sharp knife, score a 1-inch border around the edges, being careful not to cut all the way through. This will create a raised puff pastry base for your toppings.
- Poke the dough with your fork excluding the border.
- Egg wash the dough and bake for 10 minutes.
Add the Toppings
- Remove from the oven and poke a few holes to allow the dough to deflate a bit.
- Spread the pizza sauce evenly over the entire pizza, inside the border, using the back of a spoon.
- Sprinkle the shredded mozzarella cheese over the sauce.
- Add the pepperoni, black olives, and diced green bell pepper evenly over the cheese. I cooked my green peppers for a few minutes to remove some of the liquid.
- Top with your oregano.
Bake the Pizza
- Bake for an additional 6-8 minutes or until the cheese is fully melted.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before slicing.
Serve and Enjoy
- Slice the puff pastry pizza using a pizza cutter or I love using kitchen shears. Serve warm and enjoy the delightful combination of crispy puff pastry and flavorful toppings.
