Classic Puff Pastry Pizza in the Oven
Quick, super tasty, super easy — dinner for the family! This puff pastry pizza baked in the oven is perfect. A classic topping of sausage, tomatoes, bell peppers, and olives pairs beautifully with the crispy crust. But the best part is the sauce — don't skip it, it's worth the effort!
Cooking method
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Step 1:
How do you make puff pastry pizza in the oven? It's easy! Start by gathering the ingredients from the list and making the sauce. To save time you can use a ready-made pizza sauce or even ketchup, but this homemade sauce is much tastier. You'll find other pizza sauce recipes in the link below the recipe.
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Step 2:
Cut the bell pepper into small dice.
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Step 3:
Cut the onion into small dice.
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Step 4:
Finely chop the garlic with a knife.
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Step 5:
Heat the vegetable oil in a skillet over medium heat and sauté the onion with the garlic until the onion softens, about 2–3 minutes.
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Step 6:
Add the bell pepper and cook, stirring, for another 2 minutes.
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Step 7:
Add the tomato paste and stir.
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Step 8:
Pour in the water, season with salt and pepper, and stir. Simmer over low heat for 5–7 minutes. At the end, add the sugar and a pinch of chili. You can leave the chili out, but at this small amount it won't really stand out — it just adds a subtle kick.
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Step 9:
Transfer the sauce to a blender and blend until smooth. The sauce is ready.
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Step 10:
Now put together the toppings. Besides the ingredients listed, you can add whatever else you like: cooked sausage, ham, mushrooms, olives, and so on.
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Step 11:
Cut the bell pepper into thin rings.
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Step 12:
Slice the sausage into thin rounds too. For pizza I usually use pre-sliced sausage. You can use a cooked-smoked sausage, like I did, or a dry-cured one — whichever you prefer.
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Step 13:
Cut the tomatoes into thin rounds. Choose tomatoes that are juicy but firm — soft ones don't hold their shape and will turn to mush during slicing and baking, spoiling the look of the pizza. The toppings are ready.
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Step 14:
Grate the cheese on the coarse holes of a box grater. Any cheese works for this — hard, semi-hard, or a soft melting cheese like mozzarella. The main thing is that it's good quality, tasty, made without milk-fat substitutes, and melts well.
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Step 15:
Cut the olives into rings or halves, or leave them whole.
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Step 16:
Thaw the pastry ahead of time. The great thing about this pizza is that it uses store-bought pastry, so there's no need to make dough from scratch. But if you prefer homemade, you can pick a recipe from the catalog below. If your pastry is frozen, thaw it first.
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Step 17:
Dust the pastry with flour and roll it out on a sheet of parchment into a thin round about 1/8 inch (2–3 mm) thick. For a thick-crust pizza, use 350–400 g of pastry instead of 250 and don't roll it as thin. Using a pizza cutter, score a circle about 1/2 inch (1 cm) in from the edge. Prick the inner area with a fork so the pastry doesn't puff up while baking (I confess I forgot this step, but mine didn't puff up even without it).
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Step 18:
Spread the sauce over the pastry, staying inside the scored edge. Put it in an oven preheated to 400°F (200°C) for about 5 minutes. The edges will rise a little, forming a raised border. Set the exact time and temperature by your own oven.
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Step 19:
Arrange the sausage, tomatoes, bell peppers, and olives on the pastry, then sprinkle the grated cheese on top. Return the pizza to the oven and bake at 355°F (180°C) for about 10 more minutes. Enjoy!
- You'll find suitable pizza sauce recipes in this catalog: Pizza sauce.
- For pizza dough, see the catalog: Pizza dough.
- Keep in mind that every oven is different. Your temperature and cooking time may vary from what's listed here.
- Everyone's sense of salty, sweet, bitter, spicy, sour, and hot is different, so always season to your own taste. If you're using a seasoning for the first time, remember that some are especially easy to overdo — chili pepper, for one.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Olives - 166 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Smoked sausage - 507 kcal/100g
- Water - 0 kcal/100g
- Chili pepper - 40 kcal/100g
- Puff pastry - 362 kcal/100g
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