Puff Pastry Pizza

Puff Pastry Pizza

 Last week, while looking at some blogs, I was inspired by Shugary Sweets who made a Greek Puff Pastry. I really wasn’t in the mood for a normal pizza as I had one recently, but this seemed like it was just different enough that it would work out. And since Mrs. G was still out of town, it was a perfect time to experiment some more.

Puff Pastry Sheet

 I started out with one puff pastry sheet, thawed per package directions. I cut it into thirds and then brushed it with olive oil, pressed garlic and salt and pepper.



 Next, I added some mozzarella cheese and began to top them with some things I found in the fridge. The far one was simply done with pepperoni. I mean who doesn’t like pepperoni? The middle one received artichoke hearts, pepperoncinis and some goat cheese. The closest one got some cheddar and goat cheese.

On to the Egg

 The pastries went on to my Egg which had been pre-warmed to 400 F and was set up with the placesetter legs down, 3 spacers and then the BGE pizza stone. As you can see, I used parchment paper to ease the transfer from the tray to the Egg. After a few minutes, the pastry should begin to firm up and the paper can be slid easily from underneath.

Beginning to Rise

 About halfway through, you can see how the pastry has puffed up…well, on all but that last one. Not sure why that one wasn’t puffing like the rest of them. Maybe the toppings?


 Shugary Sweet  said that hers took about 15-17 minutes to cook in her oven. Mine went more like 20 -22 minutes, so you may need to keep an eye on them to check their progress. After taking them off, they immediately began to deflate. Once again, not sure why. I haven’t worked with a lot of puff pastry, so this is all new to me. Maybe the toppings were weighing it down? That’s the best I could come up with, if you have a better idea, I’d love to hear it.

Time to Grub

 The puff pastries came out really nicely. They were delicate and flakey with a nice crisp. I think the flavor of the goat cheese paired well with the artichokes and pepperoncinis. Pepperoni is always a great topping and the cheese one would be great for kids or vegetarians. Although I don’t think I would ever make them as a meal again, they would be a perfect appetizer, especially if they were cut up into 9 pieces. I think it would be a great idea to get your guests involved.  Set out toppings and let everybody create their own.


8 thoughts on “Puff Pastry Pizza

  1. Thanks for the shout out! As for the deflation, after cooling (sometimes upon immediately removing from the oven) they do deflate a little bit. Mine cooked with only a little bit of cheese, so they weren’t heave either, and the toppings went on after cooling a bit.
    Love the idea of making regular pizza with it! The goat cheese and artichoke looks very tasty!

  2. Mmm I love cooking with puff pastry and love the idea of making pizza with it! Looks delicious! Love your blog, so glad to be your newest follower! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s