This margherita puff pastry pizza is personal sized, but also perfect for a party! (Say that 5 times fast!)
I’ve used Pepperidge Farm® Puff Pastry Sheets for things before (like these chicken pot pie puffs!), and I’m really excited to be working with them on this post! This may not be its most traditional use, but it only uses one sheet, so you can use the other for dessert (find some great dessert ideas here)! It’s perfect for a brunch or shower as the spring starts to usher in summer!
Although I still don’t have tomatoes in my garden yet, I’ve been craving all things tomato and basil for months! I know that pizza isn’t technically listed as a top favorite food (cheese, chocolate and ice cream), it’s maybe #4 or #5. Plus, it has cheese on it, so I think it counts…
I will admit, I started this recipe out with the intention of being “simple,” but then I kept thinking of great toppings (aka sliced garlic) that I couldn’t pass up. You still don’t have to make a crust, you only have to unroll a Puff Pastry Sheet, so I’d say that’s still a win in my book! If you need more ideas for your springtime get together, check out this Pinterest board!
Homegrown Spotlight: I don’t have tomatoes in the ground, but I’ve got herbs going strong! Basil, rosemary and thyme are all growing in the backyard.
Have you ever made a pizza with unconventional crust? Here’s a throwback to our experimenting with cauliflower crust!
Margherita Puff Pastry Pizza
- 1 Pepperidge Farm® Puff Pastry sheet
- 1 Roma tomato
- 1/3 C. ricotta cheese
- 6 basil leaves chiffonaded
- 1/2 t. fresh thyme chopped
- 1/4 t. fresh rosemary chopped
- 1/8 t. sea salt
- 1/8 t. black pepper
- 1/3 C. crushed San Marzano tomatoes
- 2 cloves of garlic thinly sliced
- 1 egg optional
- 1 T. olive oil
- 1/4 C. Shredded Parmesan cheese
- Balsamic glaze as a drizzle
- kosher salt
Preheat the oven to 400 degrees.
Lightly roll out puff pastry sheet and place on a dark baking sheet. Cut off about an inch on each side and set on the edges to form a crust border.
In a small bowl, mix together ricotta, thyme, rosemary, salt and pepper.
Spread cheese mixture evenly on the top of the puff pastry sheet.
Top cheese with San Marzano tomatoes, sliced tomatoes, garlic slices and chiffonaded basil.
Drizzle everything with 1 T. olive oil.
Paint crust edges with egg wash made from one beaten egg (optional).
Bake for 20 minutes.
Remove from oven and sprinkle on Parmesan cheese, balsamic glaze and flake/kosher salt.