We’re cleaning out our freezer and getting creative with puff pastry sheets! Say goodbye to delivery and hello to an easy one-sheet pizza recipe. The flaky crust is addicting and crisp, while the softer center will melt in your mouth like butter. Pair this entree with a fresh salad and it’s the perfect crowd-pleaser for a busy weeknight dinner.
My family loves pizza… and I’ll be first to admit that we eat this cheesy masterpiece about once per week.
With so many delicious combinations out there, it’s hard to resist our weekly cravings. So easy and vibrant, we’ll often grab various ingredients we have on hand and make our own creative pies at a whim’s notice.
So why am I just sharing this on the blog now? To be honest, I was taking a gander at our monthly meal planner and noticed there’s quite a few meals that have slipped past my blog-radar. Whoops. Can I blame this on pregnancy brain?
If you’re looking for a low-carb version, make sure to check out my Cauliflower Crusted Pizza recipe. Another popular post includes my Mexican Pizzas (hello Taco Bell flashback!), which are really fun to make with your kids.
Without further ado, here’s everything you’ll need to surprise your family with a scrumptious dinner.
There’s no rhyme or rhythm here… add whatever your little heart desires for toppings. I’m a big sucker for pesto, so I simply mixed it with ricotta for dollops of herbal bliss. Another fun garnish would be fresh figs with a drizzle of balsamic vinegar and fresh arugula.
Swooooon.
- 2 Puff Pastry Sheets, thawed
- 1 cup Pizza Sauce
- 1.5 cups Mozzarella or Fontina, grated
- 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)
- Preheat oven to 425F.
- Cover a large baking sheet with parchment paper.
- 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.
- Bake for 20 minutes, or until cheese is starting to brown.
- Serve with freshly grated parmesan and optional red pepper flakes.
- Enjoy immediately.
PIN THIS RECIPE FOR LATER:
Do you mix the Pesto and Ricotta and spread it on-top of the pizza sauce evenly or just do dollops of ricotta?
Thanks!!
Hi Allie – thanks for your comment. I mixed the pesto and ricotta together and then added it to the pizza in dollops. I’ll add this to the instructions! I hope you enjoy this recipe as much as my family does.
OMG– this looks amazing. I am making this for supper tomorrow night.
It’s seriously a favorite around here! I know you’re gonna LOVE it!
Could more sheets of phyllo dougg be used? 2 seems rather thin to me. Could I use like 9 basting each sheet in between?
Hi Pamela! I used puff pastry sheets, not phyllo dough in this recipe. You could try phyllo dough and see how it works. I’d guess using close to 9 instead of 2 would taste best. Let me know how it turns out!