An easy, tasty Pastry Pizza recipe made with ready-rolled puff pastry. The post includes a family recipe for home-made Rich Italian Tomato Pizza Sauce. But also lots of ideas on how to top this yummy puff pastry tart your way.
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Pastry Pizza – Easy, Quick, Tasty
Have you tried making Pastry Pizza? It’s one of our favourite mid-week meals at Gluten Free Alchemist. But I realised that I have never shared it with you.
Not only is it quick and easy to make, but you can change toppings to keep fussy eaters happy. And… It requires minimal skill. As long as you have a packet or two of ready-rolled puff pastry to hand, it can be made and on the table in half an hour.
To be fair, ours sometimes take a little longer, but only because I like to top them with the home-made pizza sauce of my childhood… With Italian roots, it would be rude not to.
What is Pastry Pizza?
Pastry pizza is exactly what it says… All the flavours and requirements of pizza, but on a puff pastry base. But if the definition of ‘pizza’ is “…a flat, round piece of dough covered with tomatoes, cheese, and other savoury food, and then baked in an oven” (Collins Dictionary), can we really call this ‘pizza’?
It may nark the purists, but I reckon that on both flavour and design, this recipe counts. Although frankly, you can call it whatever you like… pizza tart, puff pastry pizza, yummy lunch… It’s all semantics. It still tastes great!
How to Make Puff Pastry Pizza
Once you’ve made sure you have your ready-rolled puff pastry in the house, you’re ready to roll… (no pun intended… seriously!). You probably need 1 pack for two to three adults as a main meal. Or for little ones, you will get about 4 to 6 pizzas out of each pack. Unroll the pastry onto the baking paper it has been rolled and packed with and place flat on a large baking tray (still on the paper).
Question 1 : Are you all eating the same pizza tart?
Not everyone likes the same pizza toppings… right? So if you are not all eating the same, you need to divide the tart. Better to think about this now… it can get mighty messy later.
You have two options… Firstly, you can cut the pastry into individual portions before you start. OR… You can make 1 big pizza and have separately-topped sections that can be cut up after baking. I’ll be honest… Adults can work with the ‘sharing pizza’… Kids may have a full on tantrum if their bit has been touched by anything they don’t like.
I’ll leave that one with you…
Prepping the Base…
You have two options here as well. You can just leave the pastry as flat portions… OR you can make a nice pizza tart edge. And yep… I do the second. Maybe I’m a bit OCD, but I like a nice neat edge to my pastry pizza.
To edge : Simply dampen all four edges of pastry with water to make it sticky and then fold over about 1 cm all the way round. You can leave it at that, or lift the folded edges into a ‘tray’ edge. Squidge or wrinkle as you go to help hold the ‘lip’.
Question 2 : What Pizza Sauce?
Some people prefer a smear of sauce and some like it thick. Some prefer it dry and some go saucy wet. But you need to decide what pizza sauce is going on top of that puff pastry base.
Sauce Options :
You can go traditional tomato or trendy pesto (green or red). For the easiest pastry pizza, a dryer tomato puree, tomato paste or jar of pesto are perfect. Or… you can give it a full-on Passata-based sauce for the heartiest of tarts.
If you are going down the dryer sauce route, you can spread it straight on to the raw pastry. If you are using a wetter sauce, you need to consider the ‘sog-effect’. Whilst I can’t comment on using wheat-based puff pastry, my experience of ready-rolled gluten free pastry is that it doesn’t take kindly to anything too wet… Unless you’ve part baked the pastry first. Although to be honest, at GFHQ we don’t take any chances either way. We like our pastry base to be crisp, so we always part-bake. It honestly doesn’t add any extra time or effort and the results are simply better.
For this recipe (below), I’m sharing my mum’s home-made Rich Italian Tomato Pizza Sauce, because it’s way too good to keep to myself. Made with tomato, onion, garlic, mushroom and herbs, it will take your pastry pizza to another level…
Question 3 : To Cheese or Not to Cheese?
… A decision only you can make. But we always sprinkle a little cheese as the next layer on our pastry pizza. Mostly it’s cheddar… But sometimes we use grated Mozzarella or a combination of the two. And we have been tempted by crumbled Stilton on occasion.
Whatever you decide, make it work for you… And always be sure the flavours pair with whatever else you are throwing on top.
Question 4 : How to Top your Pastry Pizza?
The pizza tart made for this post is topped with sliced red pepper, baby corn and some chunks of squeeky Halloumi Cheese. Are we the only family who go nuts for Halloumi?
Whatever you top your puff pastry pizza with however, is your call… Tofu or Tempeh for a Vegan tart… Alternatively, you might prefer some ham, cooked prawns, pepperoni, cooked chicken, pancetta or chorizo. Or, simply throw on your favourite thinly sliced raw or pre-cooked veggies, a little pineapple, some nuts or pumpkin seeds. Just remember the same rules apply as for cooking any normal pizza… Only use stuff that will oven-bake in 10 minutes!
Part-Cook Your Base
To avoid a pastry pizza with a soggy bottom (and particularly if using a wetter sauce), I recommend part-cooking the puff pastry before loading with toppings. It honestly doesn’t add time to the making process, but makes the eating way better.
Simply chuck the bases that you prepared (as above) in a hot oven (instructions in the recipe below) for about 10 minutes… Then remove and add sauce and toppings before finishing the bake.
Allergies and Intolerances? You can Still Make Pastry Pizza…
We use Jus-Rol Gluten Free Ready Rolled Puff Pastry Sheet, which is also Vegan, dairy free and soy free. But use whatever brand you have available or suits your dietary needs (whether gluten free or not).
The choice of toppings is totally down to you… Make it safe… And make it your own!
What do I Do With Left-Overs?
Like any other bread-based pizza, left-over Pastry Pizza is one of life’s guilty pleasures. It’s almost worth making ‘too much’ for… Just keep in the fridge and sneak a piece as you go past. It’s also perfect for picnics and packed lunches.
Ready to Make Pastry Pizza?
I hope you’ll love and use our family recipe for Rich Italian Tomato Pizza Sauce. But whether you do or don’t, I’m sure you’ll love Pastry Pizza.
Make sure you take a photo of your own yummy creations and tag me on Social Media so that I can see how amazing they are. And don’t forget… If you like pastry pizza, leave a comment below and star-rate the recipe.
If you love pastry, we have lots of other tasty recipes for you at Gluten Free Alchemist. Check out our dedicated gluten free savoury pastry index, or if you are looking for something else, why not explore our very own gluten free recipe book via the Gluten Free Recipes Index?
Happy eating lovely people
Easy Pastry Pizza
- 560 g ready-rolled puff pastry 2x 280g packs
Rich Italian Tomato Pizza Sauce
- 2 medium onions chopped or finely sliced
- 2 large cloves garlic chopped/crushed
- 120 g baby button mushrooms halved dependent on size
- 1 tbsp olive oil approx
- 3 tbsp concentrated tomato puree approx
- 350 g tomato passata approx
- 1 tbsp dried mixed herbs
- 1 tsp runny honey or maple syrup if vegan
- salt & pepper to taste
- 150 g cheddar cheese grated
- 1 small raw red pepper or ½ large – sliced
- 90 g raw baby corn (approx weight) cut in half lengthways
- 200 g Halloumi Cheese (approx weight) sliced or cubed
- additional seasoning to taste
Rich Italian Tomato Pizza Sauce
- Heat the olive oil in a medium saucepan and fry the chopped onions until soft and beginning to caramelise.
- Add the crushed garlic and stir through to start cooking it, before adding the prepared mushrooms and stirring again. Cook for 2 to 3 minutes, stirring frequently.
- Add the tomato puree and stir thoroughly to coat the vegetables. Cook for a minute or so, stirring frequently to prevent sticking.
- Add the passata, herbs, honey and seasoning and stir through. Bring to a simmer and cook for about 15 minutes (stirring occasionally) to reduce and thicken slightly and develop the flavours.
Prepping the Pastry Base
- Although you can just unroll and cut the pastry to size, it is nice to give the pastry tart an edge both for appearance and to help prevent the sauce from dribbling off the side when cooking.
- Pre-heat the oven to 220 C (210 Fan)/425 F/Gas 7.
- Unroll the puff pastry and lay flat, leaving it on the baking paper around which it has been rolled. Place the paper and pastry on a large baking sheet.
- To make individual pizzas (eg if everyone is having different toppings), cut your pastry to the size required using a sharp knife.
- To 'edge' the pizza, simply dampen all four edges with water to make it stick and fold over about 1 cm all the way round. You can leave it at that, or lift the folded edges into a 'tray' edge. Squidge or wrinkle as you go to help hold the 'lip'.
- Bake the prepared pastry sheets for 10 minutes.
Prepare All Other Toppings
- Whilst the puff pastry is part-baking : Make sure all other toppings are prepared and ready : Grated cheese, sliced vegetables, chopped Halloumi, etc.
Topping the Pizza
- Remove the part-baked pastry bases from the oven and if they have developed large air-bubbles, cut a small hole using a sharp knife to let the air out and re-flatten.
- Working quickly, top with a layer of home-made Italian tomato sauce and spread evenly, but gently with the back of the spoon.
- Next add a thin layer of grated cheese evenly across the sauce.
- Finally, top with the peppers, corn, Halloumi and any extra seasoning.
- Place back in the oven and bake for a further 10 to 15 minutes until the pastry edges are crisp, puffed and golden, the cheddar cheese has melted and the Halloumi has started to colour.
- Enjoy warm on its own or with salad.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist