Stuffed Puff Pastry Pizza

I have made puff pastry pizza probably 3 times since January 1st.

I’d seen the idea floating around and I’ve finally made a version that is worth sharing.  Well, they all have been worth sharing, but this version is especially good.  The key to puff pastry pizza is…

you have to cut the pizza into smaller sections before baking so every bite ends up being crispy and crunchy on the edges.  

You could always do a single puff pastry layer, but this version here is two layers of puff pastry where I stuffed cheese + pepperoni between the layers.  So it’s like a stuffed pizza crust, but the entire pizza is stuffed.

So after topping the bottom puff pastry with pizza toppings + another puff pastry + more pizza toppings.  I highly recommend slicing the entire pizza into 4 sections and scooting the sections so they aren’t touching.

Remember that is key for crispy edges and crispy edges are key.

Bake it up and it’ll get so puffy and fluffy.  You’re gonna love it.  Sometimes we pair this pizza with salad and sometimes we pair it with more pizza…because you know variety is the spice of life.  

Stuffed Puff Pasty Pizza

Yield: depends on the size of your puff pastry and your hunger level


2 sheets of puff pastry (thawed)
pasta sauce
cheese (i used parmesan, extra sharp cheddar & rosemary asiago<--that is a dreamy cheese)
roasted garlic
sun-dried tomatoes


Preheat oven to 425ºF.  Lay out one of your puff pastry sheets on a greased baking sheet.  Top with pizza toppings.  Add the other puff pastry sheet on top.  Add pizza toppings.  BEFORE baking, slice into 4 pieces and separate the pieces so no edges are touching (this helps all the edges get crispy!).  Bake for 12 minutes.  Remove from oven and serve asap.  The pizzas will be super puffed right when they come out of the oven but will fall pretty quickly, so it's fun to serve them quickly when they're all fluffy and puffy!