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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.
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Puff Pastry Margherita Pizza

Puff Pastry Margherita Pizza with ripe tomatoes, mozzarella, fresh basil leaves, and puff pastry. With bright Spring flavors on a flaky, buttery crust, it's perfect as an appetizer, entree or midday snack.
Course Appetizer/ Main Entree
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 493kcal
Author Lalaine

Ingredients

  • 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

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.

Nutrition

Calories: 493kcal | Carbohydrates: 30g | Protein: 11g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 22mg | Sodium: 333mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 9.9mg | Calcium: 160mg | Iron: 2mg