Puff Pastry Pizzas

Puff Pastry Pizzas

Who’s looking for an inexpensive gift for themselves this holiday season? Anyone? Well, here it is. This is also the gift that will keep on giving week after week after week, especially when you can no longer stomach Winter much less feeding people. And, the other thing, this little gem is free. It’s a recipe for a make-ahead school lunch that is both easy and every kid’s dream noontime meal. It was actually a gift I gave myself during what was a tricky and stressful fall. I had been using a Turkey, Broccoli and Cheddar Puff Pastry Roll recipe for my girl’s lunches (you can find it here) and then realized it would be good to have something similar but better. I think I accomplished that goal because better is always pizza.

Photo by Jasmine deBoer

As a die-hard fan of white pizza, I had to make a version that would appeal to myself as well as Scarlett. Then, of course, there is the straight-up Margherita puff. You can freestyle these cheesy discs any which way you like–make homemade sauce, buy sauce, follow this recipe, use your own toppings. Whatever you do, make double. Or even triple because this time of year is demanding with holiday planning, shopping, prep, activities and commitments that slowly crush your will to live. You know what else is demanding as all hell? Lunch. It always, always, always has to be made and these puffs make that onerous nag of a task easier. And, I’d hate for bread to hear this next bit, but these things are just as simple as sandwiches and don’t need to be made the morning of or even the night before. Don’t believe me? Just give them a try. I bet you’ll love this gift from me to you and, when the lunch box comes home empty, you won’t mind that I never got around to wrapping it.

Puff Pastry Pizzas

Prep Time10 mins
Cook Time15 mins
Total Time25 mins


  • 1 package puff pastry (mine comes with two square sheets)
  • 1/2 cup pizza sauce
  • 1 cup ricotta cheese
  • 1/4 -1/2 cup chopped frozen spinach
  • 1/4 cup shaved parmesan
  • pinch salt
  • 10 basil leaves, divided
  • 1/2 cup shredded mozzarella cheese


  • In a small bowl, mix the ricotta cheese, spinach, parmesan and salt. Stir in 4 basil leaves that have been chopped. Set aside.
  • Arrange your pizza sauce, ricotta mixture and mozzarella cheese in bowls on the counter alongside where you will assemble the pizzas.
  • Place a piece of parchment paper on a large baking sheet.
  • Roll out puff pastry according package directions. If your puff pastry package comes with two sheets, cut each sheet into four (or six dependign on its size) equal-sized squares.
  • In half of your puff pastry squares, spread a heaping tablespoon of ricotta mix in the middle, leaving a half inch edge. For the margherita version, add a heaping tablespoon of pizza sauce in the center, sprinkle with mozzarella and then top with a basil leaf. Using a spatula, transfer the squares to the prepared baking sheet.
  • Brush the edges of each pizza with egg wash.
  • Bake in the oven according to package directions for 15 minutes, or until pastry is puffed and golden brown.
  • To reheat, place them in the toaster oven for 4 minutes.
  • Store pizzas in the refrigerator for 5 to 7 days, or freeze in an air tight bag with parchment paper between the layers up to 1 month.

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