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Puff Pastry Pizzas

These puff pastry pizzas are the world's fastest way to make a delicious pizza. They're also a great make ahead school lunch.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: pizza recipes, puff pastry recipes, puff pastry pizzas, pizza, school lunches, lunch recipes
Servings: 4 pizzas per sheet of puff pastry


  • 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.