Puff Pastry Pepperoni Pizza

Our version of traditional pepperoni pizza gets a delicious twist when it's made with a golden and flaky puff pastry crust.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 15 minutes
  • Serves: 4

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions
  • 1 cup Prego® Pizzeria Style Pizza Sauce
  • 1 1/2 cup shredded mozzarella cheese(about 6 ounces)
  • 2 ounces sliced pepperoni(about 1/4 cup)
  • 2 tablespoons grated Parmesan cheese

Directions

  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 15 x 10-inch rectangle and place on a baking sheet. Prick the pastry thoroughly with a fork. Bake for 10 minutes.

  3. Spread the pizza sauce over the pastry to within 1/2-inch of the edges. Top evenly with the mozzarella cheese and pepperoni. Sprinkle evenly with the Parmesan cheese. Bake for 5 minutes or until the cheese is melted. Cut the pizza into 8 pieces.

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.

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