This margherita puff pastry pizza is personal sized, but also perfect for a party! (Say that 5 times fast!)

Margherita Puff Pastry Pizza

Course Entree
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6
Author 918 Plate


  • 1 Pepperidge FarmĀ® 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


  1. Preheat the oven to 400 degrees.
  2. 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.
  3. In a small bowl, mix together ricotta, thyme, rosemary, salt and pepper.
  4. Spread cheese mixture evenly on the top of the puff pastry sheet.
  5. Top cheese with San Marzano tomatoes, sliced tomatoes, garlic slices and chiffonaded basil.
  6. Drizzle everything with 1 T. olive oil.
  7. Paint crust edges with egg wash made from one beaten egg (optional).
  8. Bake for 20 minutes.
  9. Remove from oven and sprinkle on Parmesan cheese, balsamic glaze and flake/kosher salt.
  10. #enJOY!