Puff Pastry Margherita Pizza made with ripe tomatoes, shredded mozzarella, fresh basil leaves, and puff pastry. With bright Spring flavors on a flaky, buttery crust, it’s perfect as an appetizer, entree or last-minute snacks.
How swift time flies! It seems like I went to bed and overnight winter turned to Spring. Wasn’t it just yesterday I was bundled in a thick cardigan and thigh-high boots for the frosty weather? Now I am walking around in tank top and flip flops savoring bright, sunny days!
Not that I am complaining. Spring happens to be my favorite season of the year. I prefer its temperate temperature, not blistering hot like summer or freezing cold like winter. I love how the trees and flowers and grass come alive in vibrant colors. I can’t wait to sink my teeth into the verdant Spring produce that’s sure to hit our local farmer’s markets soon.
I love a plateful roasted brussels sprouts or a bowlful of butternut squash soup like the next person but it’s time to bring on the asparagus and the artichokes!
One of my favorite ways to celebrate spring is this Puff Pastry Margherita Pizza. What better speaks of the season than gorgeous reds, yellows, and greens? With the subtle aroma of garlic, the gooey mozzarella cheese, the juicy tomatoes, the earthy scent of basil, and the light, airy puff pastry crust all coming together beautifully, it’s perfect as an appetizer, entree or last-minute snacks.
And the best part? Only six ingredients and less than 20 minutes from the kitchen to table! Thanks to Pepperidge Farm® Puff Pastry, this Margherita pizza is ready in a pinch.
This my third time working with Pepperidge Farm® Puff Pastry and as you can tell, I am a big fan. It’s versatile, convenient, and easy to use, you’ll have your sweet and savory creations lined up for family and guests to enjoy in no time.
Make sure to check out Pepperidge Farm® website to find plenty of puff pastry recipes and ideas as well as tips and techniques.
Speaking of tips, here are a few on how to make this Puff Pastry Margherita Pizza:
- I like to warm up the olive oil with minced garlic to give the pizza the flavor and aroma of garlic without little bits on the pizza to bite into. As garlic burns fast, make sure to add to WARM and not hot oil so it has time to infuse flavor.
- Do not overload the puff pastry with the toppings as you don’t want to weigh it down too much.
- Although pre-shredded mozzarella is more convenient, use fresh mozzarella and shred it yourself if possible. It just melts better.
- If the pastry starts to get warm during preparation, stick it back into the freezer for about 5 minutes or in the refrigerator for about 10 to 15 minutes.
- 1 sheet Pepperidge Farm puff pastry, halved lengthwise
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and minced
- 1 cup fresh mozzarella, shredded
- 10 cherry and sun gold tomatoes, halved
- fresh basil leaves, chiffonaded
- Thaw puff pastry at room temperature for about 30 to 40 minutes or until it's easy to unfold and handle.
- In a small pan over medium heat, heat olive oil. When the olive oil begins to warm, add garlic. Cook, stirring regularly until garlic is lightly browned and has rendered flavor. With a slotted spoon, remove garlic.
- Unfold puff pastry and cut lengthwise into two halves. Place in a single layer on a baking sheet.
- Brush with the garlic-infused olive oil.
- Top with mozzarella cheese, leaving about 1/2 inch space around the edges.
- Arrange sliced tomatoes on top of the cheese. Refrigerate for about 7 to 10 minutes.
- Bake in a 400 F oven for about 12 to 15 minutes or until golden brown.
- In the last 2 to 3 minutes, carefully sprinkle basil leaves on top. Remove pizza from oven and cut into squares. Serve immediately.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”