Pepperoni, tomato, basil and mozzarella PUFF PASTRY TART

20 min

4 servings

Taste: This puff pastry pizza delivers a delightful balance of flavors.
The buttery, flaky puff pastry provides a crisp, golden base that contrasts beautifully with the rich, tangy pizza tomato sauce. The mozzarella cheese melts into a creamy, gooey layer, while the pepperoni adds a savory, slightly spicy kick. Dollops of basil pesto bring a fresh, herbaceous note with a hint of garlic, and the optional black olives contribute a subtle briny depth. Fresh basil leaves as a garnish elevate the pizza with a vibrant, aromatic finish, making every bite a perfect blend of indulgence and freshness.

Servings: 4

Ingredients

1 sheet puff pastry (thawed if frozen, approximately 250g or 8.8 oz)
4 tablespoons (60 ml or 1/4 cup) pizza tomato sauce
3 tablespoons (45 ml or 3 tbsp) basil pesto
10 slices pepperoni
200g (7 oz or 1 3/4 cups) grated mozzarella cheese
5 black olives, pitted (optional, sliced or whole)
Fresh basil leaves, for garnish

Cooking Instructions

Prepare the Puff Pastry:

If using frozen puff pastry, thaw it according to package instructions. Preheat your oven to 200°C (400°F).

Shape the Base:

Place the puff pastry sheet on a parchment-lined baking tray. Fold over about 1 cm (1/2 inch) of the edges on all sides to create a border. Press gently to secure.

Add Toppings:

Spread the pizza tomato sauce evenly over the pastry, leaving the borders clear. Sprinkle the grated mozzarella cheese evenly over the sauce. Arrange the pepperoni slices in various spots across the cheese.

Bake:

Place the tray in the preheated oven and bake for 10 minutes, or until the pastry is golden and the cheese is melted and bubbly.

Finish and Garnish:

Remove from the oven. Spoon small dollops of basil pesto in various places over the pizza. Scatter black olives (if using) and garnish with fresh basil leaves.

Serve:

Slice and serve immediately while warm.

Chef's Note

Enjoy your crispy, flavorful puff pastry pizza!