This puff pastry pizza swaps traditional dough for a store-bought sheet of puff pastry, delivering a crispy, flaky crust in a fraction of the time. Topped with pizza sauce, melted mozzarella, and fresh vegetables like jalapeños and basil, it's an elegant yet simple twist on classic pizza.
Delivery in as fast as one hour.*
Prices vary by store
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Preheat your oven to 400°F (200°C).
Drizzle about 1 tablespoon of olive oil onto a baking sheet. Place a sheet of parchment paper on top and smooth it down; the oil helps the paper stick to the pan.
Carefully unfold the thawed puff pastry sheet and lay it flat on the parchment paper.
Using a knife, lightly score a 1/2-inch border around the edges of the puff pastry. Do not cut all the way through.
Place the baking sheet in the preheated oven and par-bake the puff pastry for 5 minutes, until it's lightly golden and puffed up.
Remove the pastry from the oven. Gently press down the puffed-up center with your fingers or the back of a spoon, leaving the scored border raised to form a crust.
Spread the pizza sauce evenly within the border of the par-baked crust.
Sprinkle the jalapeño seasoning blend over the sauce.
Top with the shredded mozzarella cheese.
Arrange the sliced red onion, green bell pepper, and jalapeño over the cheese.
Place the fresh basil leaves on top and finish with a light drizzle of olive oil.
Return the pizza to the 400°F oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the crust is deep golden brown.
Let the pizza cool on the baking sheet for about 5 minutes before slicing and serving.
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 5–7 minutes until the crust is crispy.
Yes. Assemble the pizza on a baking sheet, cover with plastic wrap, and refrigerate up to 4 hours before baking. You may need to add 2–3 minutes to baking time if baking from cold.
Brush the thawed puff pastry lightly with olive oil or a thin layer of sauce before adding cheese and toppings. Don't overload with wet ingredients like fresh tomatoes; pat them dry first if using.
No. Thaw puff pastry in the refrigerator for 30–40 minutes before using so it unfolds evenly and bakes to a crispy, uniform texture.
Preheat to 400°F (200°C). This temperature is hot enough to puff and crisp the pastry without burning the cheese and toppings.
Yes. Keep toppings light to avoid sogginess. Use pepperoni, sautéed mushrooms, caramelized onions, or cooked meats in place of fresh vegetables.
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