Puff Puff Pizza Ellensburg is a fun, shareable twist on pizza that swaps the traditional crust for golden, airy puff pastry. It’s perfect for game day, casual get-togethers, or a quick weeknight dinner, and it comes together in under an hour using simple ingredients. The flaky pastry bakes up crisp and buttery, holding a classic pizza topping combo that everyone loves.
Ingredients
- 1 sheet (17.3 oz / 490 g) frozen puff pastry, thawed
- 1 large egg, beaten (for egg wash)
- 1/2 cup (120 ml) pizza sauce (store-bought or homemade)
- 1 1/2 cups (170 g) shredded mozzarella cheese
- 1/4 cup (25 g) grated Parmesan cheese
- 1/2 cup (75 g) sliced pepperoni (about 20 slices)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Gently unfold the thawed puff pastry on a lightly floured surface. If it cracks, just press it back together with your fingers. Roll it out slightly to smooth the seams, making a rectangle about 10×12 inches.
- Transfer the pastry to the prepared baking sheet. Using a sharp knife, score a border about 1 inch from the edges, cutting only halfway through the pastry. This will create a puffed rim.
- Brush the entire surface with the beaten egg wash, including the border.
- Spread the pizza sauce evenly inside the scored border, leaving the rim clean.
- Sprinkle the mozzarella and Parmesan over the sauce, then arrange the pepperoni slices on top.
- Sprinkle with oregano and garlic powder.
- Bake for 20–25 minutes, until the pastry is puffed and golden brown and the cheese is bubbly. If the edges brown too quickly, loosely tent with foil.
- Let cool for 5 minutes before slicing. Garnish with fresh basil if desired.
Tips
- Thaw puff pastry properly: Thaw it in the refrigerator for 3–4 hours or overnight. Don’t use the microwave—it will make the pastry soggy and hard to handle.
- Keep it cold: If the pastry gets too warm while you work, it will shrink in the oven. Pop it in the fridge for 10 minutes before baking if it feels sticky.
- Don’t overload toppings: Too many wet toppings can make the center soggy. Stick to the amounts listed or use a thicker sauce.
- Substitutions: No pepperoni? Use cooked sausage, ham, or sautéed mushrooms. For a vegetarian version, add bell peppers and olives.
Serving Suggestions
Slice the puff puff pizza into squares or strips and serve warm. It pairs well with a simple green salad dressed with lemon vinaigrette, or a bowl of marinara sauce for dipping. It’s also great alongside roasted vegetables or a bowl of tomato soup for a cozy meal.
Variations
- Margherita: Skip the pepperoni, use fresh mozzarella slices, and add cherry tomato halves. After baking, top with fresh basil.
- BBQ Chicken: Swap the pizza sauce for BBQ sauce, use cooked shredded chicken, red onion, and cilantro instead of basil.
- Breakfast: Use scrambled eggs, bacon, and cheddar cheese for a brunch version.
- Veggie Supreme: Load with zucchini, bell peppers, red onion, and black olives.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, until crisp. Avoid the microwave, which will make the pastry soft and chewy. You can also freeze the baked pizza for up to 2 months—wrap tightly in foil and reheat from frozen in a 375°F (190°C) oven for 10–12 minutes.
Frequently Asked Questions
Can I use puff pastry that’s already rolled out? Yes, just make sure it’s thawed and handle it gently. The instructions remain the same.
Why is my puff pastry shrinking in the oven? This happens if the pastry was too warm when it went in. Chill it for 10–15 minutes before baking, and don’t stretch it—just roll gently.
Can I make this ahead of time? You can assemble the pizza up to 2 hours ahead and keep it in the fridge. Bake just before serving for the best texture.
What if I don’t have pizza sauce? Use marinara or tomato paste mixed with a little water and Italian herbs. Or blend canned tomatoes with garlic and olive oil.
How do I know when it’s fully cooked? The pastry should be deep golden brown and crisp. If you’re using a meat topping like sausage, ensure it’s cooked to 160°F (71°C) for ground meat, per USDA FSIS safe minimum.
Can I use a different cheese? Absolutely—provolone, fontina, or a Mexican blend all work well. Just avoid extra-wet cheeses like fresh mozzarella without draining.
Related
- Smoked Chicken Breast: Juicy & Simple Recipe
- How to Cook Chicken Breast on the Stove
- Grilled Chicken Breast Recipe (Juicy, Never Dry)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).