Puff Pastry Margherita Pizza

4 from 24 votes

Puff Pastry Margherita Pizza topped with juicy tomatoes, mozzarella cheese, and fresh basil is easy to make and sure to be a crowd favorite. Great as an appetizer, light lunch, or midday snack!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer/ Main Entree

Cuisine: American, Italian

Servings: Servings

Calories: 493kcal

Author: Lalaine Manalo

Ingredients

1 sheet frozen puff pastry
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

US Customary - Metric

Instructions

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.

Notes

Do not overload the puff pastry with toppings. You don't want to weigh it down too much as it might not rise properly.

Puff pastry works best cold. If it gets warm during preparation, stick it back into the freezer for about 5 minutes or in the refrigerator for about 10 to 15 minutes.

Although pre-shredded mozzarella is more convenient, use fresh mozzarella and shred it yourself if possible. It just melts better.
As garlic burns fast, add to WARM and not hot oil so it has time to infuse flavor.

Nutrition