Puff Pastry Pizza

    45 mins

    This is an upscale appetizer with lots of flavor. My college-age daughter, Haven, threw this together, and it is wonderful! (She's much more experimental in the kitchen than I am!) Great for an appetizer buffet.

    10 people made this

    Makes: 16 servings

    • 1 (17.25 ounce) package frozen puff pastry sheets, thawed
    • 1/2 zucchini, diced
    • 2 tablespoons extra virgin olive oil
    • 1/2 onion, diced
    • 3 green onion, thinly sliced
    • 1 Chorizo sausage, diced
    • 1 tablespoon diced onion
    • 1 large field mushroom, diced
    • 1 clove garlic, minced
    • 250g puff pastry
    • 6 sun-dried tomatoes, chopped
    • 1 egg, whisked
    • 2 teaspoons dried rosemary
    • 1 tablespoon tomato paste
    • 2 cups shredded mozzarella cheese
    • 30g cheese, grated
    • 1/4 cup crumbled Gorgonzola cheese
    • 30ml olive oil
    • 30g olives
    • 30g cherry tomatoes

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 400 degrees F (200 degrees C). Place both sheets of puff pastry on a large baking sheet, and pinch together in the center to make one large sheet. Bake for 15 minutes.
    2. Preheat oven to 200 degrees C.
    3. Meanwhile, heat oil over medium heat in a small skillet. Cook green onion, onion, garlic, tomatoes, and rosemary in oil until the onions are soft, about 5 minutes.
    4. In a frypan add a dash of olive oil. When hot add the zucchini, onion, chorizo and mushroom then cook for about 4 to 5 minutes.
    5. Remove puff pastry from oven, and top with mozzarella and Gorgonzola cheeses and onion and garlic mixture. Return to the oven, and bake until cheese is melted, about 10 minutes. Cut into 2 inch squares to serve.
    6. Dust your work surface with flour and lay out the pre-made puff pastry. Roll up the edges to make a divot in the middle and with a fork, prick the inside of the pastry. Brush with the whisked egg.
    7. Lay the pastry on some baking paper on a baking tray and bake for about 10 minutes.
    8. Take out of the oven. With the back of a spoon spread the tomato paste over the inside of the pastry then add the fried ingredients.
    9. Sprinkle over the grated cheese. Add some olives and cherry tomatoes.
    10. Brush the pastry edges with the whisked egg and put back into the oven for about 15 minutes.

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    Reviews in English (9)


    I was a doubter, but now I believe! The puff pastry and sun dried tomatoes are the star, and this pizza is a refreshing change from the standard pie. The 'puff' makes for a delicate crust and requires that you cut it into small pieces. I forgot to poke holes in the dough and it poofed up until it cooled. The only thing I did different from the recipe was leave out the Gorgonzola (I didn't have any). If you like sun dried tomatoes then you need to try it for your next snooty, high-falutin' party...if you've never tasted sun dried tomatoes then you need to try it!  -  15 Feb 2010  (Review from Allrecipes US | Canada)


    The sun-dried tomatoes and gorgonzola cheese flavors were a bit overwhelming for our tastes. My husband told me this was not a keeper before I even asked his opinion of it. The puff pastry stuck to the pan. Interesting to try, but wouldn't make it again.  -  11 Oct 2002  (Review from Allrecipes US | Canada)


    Be sure to fork poke the pastra before putting the topopings on. I used garlic pwdr on bottom, chop rosemary and basil. Kalamata olives, sauted peppers and onions, fresh tomatoe, feta and Mozza to hold it together  -  25 Jun 2008  (Review from Allrecipes US | Canada)