Pesto Ricotta Puff Pastry Pizza with Pepperoni
Serves: 12 slices
Basic Pizza
  • 2 Puff Pastry Sheets, thawed
  • 1 cup Pizza Sauce
  • 1.5 cups Mozzarella or Fontina, grated
Optional Toppings
  • 1 cup Ricotta
  • ¼ cup Pesto + more for drizzle
  • 1 cup (or more) Pepperoni
  • Freshly grated Parmesan (as desired), for garnish
  • Red Pepper Flakes (optional)
  1. Preheat oven to 425F.
  2. Cover a large baking sheet with parchment paper.
  3. Place thawed puff pastry on the baking sheet and top evenly with desired toppings. I like to finish the uncooked pizza with a drizzle of pesto to add to the presentation (+ it's pretty tasty). Make sure to leave a boarder around the edges so a crust forms.
  4. Bake for 20 minutes, or until cheese is starting to brown.
  5. Serve with freshly grated parmesan and optional red pepper flakes.
  6. Enjoy immediately.
Recipe by Slice of Jess at