Puff Pastry Pick Your Own Topping Pizza Night

Pick-Your-Own-Topping Pizza Night

Convenient products like puff pastry sheets, prepared pizza sauce and the toppings of your choice combine to make quick and delicious pizzas customized to your tastes.
  • thaw: 40 minutes
  • prep: 25 minutes
  • bake: 25 minutes
  • Serves: 8

Recipe

Ingredients

  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1/2 cup Prego® Pizzeria Style Pizza Sauce
  • 1/4 cup prepared basil pesto
  • 1/2 cup prepared alfredo sauce
  • 1 cup shredded mozzarella cheese(about 4 ounces)
  • 1 cup shredded fontina cheese(about 4 ounces)
  • 1 cup Italian cheese blend or 4-cheese pizza cheese blend (about 4 ounces)
  • 1 cup cooked mushrooms
  • 1 cup caramelized onion
  • 4 ounces chopped prosciutto(1/4 cup)
  • 4 ounces sliced pepperoni(1/4 cup)
  • 2 tablespoons chopped fresh basil leaves
  • 1/4 cup sliced pitted green olive or sliced pitted ripe olive

Directions

  1. Heat the oven to 400°F. 

  2. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Place the pastry onto a baking sheet.  Prick the pastry thoroughly with a fork.  Repeat with the remaining pastry sheet.

  3. Bake for 15 minutes.

  4. Spread the Sauce on each pastry to within 1/2 inch of the edge.  Sprinkle with the Cheese and Toppings.

  5. Bake for 10 minutes or until the pastries are golden brown and the cheese is melted.

  6. Serving Suggestion: Each pizza can also be cut into 24 small rectangles to be served as an appetizer.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Comments

More Recipes