This delicious puff pastry pizza is a wonderfully unique dish to serve for breakfast or brunch. It's also a great breakfast for dinner option! It's perfect with just tomatoes, bacon, and basil (a variation of a BLT pizza) or you can top it with your eggs of choice for extra protein and nutrition. We tried it with scrambled eggs, but poached, over easy, or sunny side up eggs would also complement this pizza nicely!
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We've used puff pastry for a few of our breakfast recipes like these breakfast pinwheels, Nutella waffles, and these easy breakfast cheese Danish squares. Since puff pastry and breakfast and brunch go hand in hand, we figured it's the perfect foundation for this delicious puff pastry pizza featuring fresh tomatoes and bacon!
We wanted this dish to have a decidedly brunch-like flavor so we used a ricotta cheese mixture as the base rather than traditional tomato-based pizza sauce. We also opted for Monterey Jack cheese rather than mozzarella. Although you can certainly use mozzarella if you'd like.
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❤️ Reasons to Love This Recipe
- It's a crowd pleaser. This is a great recipe for hosting a small brunch party. Serve it with a small side salad or cup of chicken tortellini or spicy chicken soup, and you have a hearty meal!
- It's easy. Because the puff pastry is ready to go, you can have this pizza done and on the table with very little effort.
- It's simple. Just a handful of readily available ingredients are all it takes to make this delicious puff pastry pizza!
- It's unique. This isn't your typical brunch fare. It makes a fantastic breakfast, lunch, or dinner as well!
🍕 Ingredients
- 1 sheet puff pastry. Frozen.
- 4 strips bacon. If you are concerned that this is too much, you can always drop it to three strips. We decided after testing this recipe for the first time that more tastes better.
- 1 medium tomato. Sliced thin.
- Kosher salt. Table salt will work also. Just use less.
- ¾ cup ricotta cheese. Whole milk or part skim.
- 1 large egg. Beaten. The egg helps the ricotta to set and form a firmer base after baking.
- 1 teaspoon fresh basil. Chopped. Adds flavor and pairs perfectly with the tomatoes. You can substitute ½ teaspoon of dried basil.
- Salt and pepper. To taste.
- ⅔ cup Monterey Jack cheese. Shredded. You can mix in some shredded mozzarella or cheddar cheese if you'd like.
- 1 tablespoon Parmesan cheese. Grated.
- Fresh basil. Chopped. For garnish.
📝 Instructions
Preheat oven to 350 F (177 C). Thaw puff pastry according to package instructions. Set aside.
Bake for 25 to 30 minutes. Top with chopped fresh basil.
Click here to see how to make this puff pastry pizza in a visual story.
🔪 Equipment
ℹ️ Substitutions
- Gluten-free - Use gluten-free puff pastry sheets.
- Vegetarian - Omit the bacon for a veggie version of this pizza. See more veggie options below.
💡 Variations
- Egg - After baking, top pizza with your egg of choice. Visit our article about different ways to cook eggs for ideas and instructions! The recipe card includes instructions for adding scrambled eggs.
- Spicy - Stir red pepper flakes into the ricotta mixture and top with sliced jalapeño peppers. Top with crumbled cooked chorizo for an extra kick.
- Three meat - Add crumbled cooked sausage and sliced ham.
- Veggie deluxe - Add chopped bell pepper, sliced zucchini, and/or greens like spinach or arugula.
🌡️ Storage
Wrap any leftovers in foil and store in the refrigerator. It will keep for five days. Reheat in a 350 F (177 C) oven for 10 minutes. You can also reheat in the microwave on high for 40 seconds and then toast the pastry in a dry skillet set to low-medium for four minutes.
💭 Top tips
- Don't overcook the bacon. We did the first time we tested this recipe. Since the bacon will be going into the oven with the pizza, you don't have to crisp it up completely in the microwave or skillet. Less crispy to begin with is better.
- Do take the time to allow the tomatoes to drain before adding them to the pizza. Sprinkling them with salt draws the juice out. If you leave them too juicy, the puff pastry will not properly bake, and you could end up with a soggy puff pastry bottom.
🍅 Related Recipes
More puff pastry and tomato recipes to make and enjoy!
See more brunch recipes →
Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!
This recipe was inspired by the heirloom tomato crostata recipe in Sarabeth's Good Morning Cookbook: Breakfast, Brunch, and Baking.
📖 Recipe
Puff Pastry Pizza
This delicious puff pastry pizza is a wonderfully unique dish to serve for breakfast or brunch. It's also a great breakfast for dinner option! It's perfect with just tomatoes, bacon, and basil (a variation of a BLT pizza) or you can top it with your eggs of choice for extra protein and nutrition. We tried it with scrambled eggs, but poached, over easy, or sunny side up eggs would also complement this pizza nicely!
Equipment
Ingredients
- 1 sheet puff pastry Frozen.
- 4 strips bacon
- 1 medium tomato Sliced thin.
- kosher salt
- ¾ cup ricotta cheese Whole milk or part skim.
- 1 large egg Beaten.
- 1 teaspoon fresh basil Chopped.
- salt and pepper To taste.
- ⅔ cup Monterey Jack cheese Shredded.
- 1 tablespoon Parmesan cheese Grated.
Instructions
- Preheat oven to 350 F (177 C). Thaw puff pastry according to package instructions. Set aside.1 sheet puff pastry
- Line a large plate with paper towels, lay bacon strips on top, and cover with a second paper towel sheet. Microwave on high for 2-3 minutes. Set aside.4 strips bacon
- Arrange the tomato slices in a single layer on a double thickness of paper towels. Sprinkle with kosher salt and allow to drain while preparing other ingredients, flipping the slices occasionally.1 medium tomato, kosher salt
- In a medium bowl, whisk the ricotta, egg, basil, salt, and pepper until well blended.¾ cup ricotta cheese, 1 large egg, 1 teaspoon fresh basil, salt and pepper
- Lay a piece of parchment paper out on the counter and place the puff pastry sheet on top. Roll pastry out to a rectangle about 10 by 6 inches. Place the parchment and puff pastry inside a baking sheet.
- Spread the ricotta mixture in the center of the pastry sheet, leaving a 1-inch border all around.
- Sprinkle the Monterey Jack cheese over the top.⅔ cup Monterey Jack cheese
- Pat the tomato slices dry and arrange in a single layer on top of the cheese.
- Crumble bacon on top and sprinkle with Parmesan cheese.1 tablespoon Parmesan cheese
- Bake for 25 to 30 minutes.
- These last few steps are optional. Meanwhile, add 1 tablespoon butter to a nonstick skillet over low-medium heat.
- Crack eggs in a small bowl or blender and whisk or blend until mixture is uniform in color, about 30 seconds.
- Pour eggs into skillet and season with salt and pepper. Allow eggs to sit for 15-30 seconds. Run a nonstick, heatproof spatula through the eggs to allow the liquid to make contact with the bottom of the skillet. Continue until eggs are mostly cooked. Remove from heat when the eggs are still slightly runny. Set aside.
- Remove pizza from oven and sprinkle scrambled eggs over the top (if using). Garnish with basil.
Notes
Tips
- Don't overcook the bacon. We did the first time we tested this recipe. Since the bacon will be going into the oven with the pizza, you don't have to crisp it up completely in the microwave or skillet. Less crispy to begin with is better.
- Do take the time to allow the tomatoes to drain before adding them to the pizza. Sprinkling them with salt draws the juice out. If you leave them too juicy, the puff pastry will not properly bake, and you could end up with a soggy puff pastry bottom.
Nutrition Facts
Calories: 405kcal (20%)Carbohydrates: 21g (7%)Protein: 13g (26%)Fat: 30g (46%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 68mg (23%)Sodium: 318mg (14%)Potassium: 157mg (4%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 462IU (9%)Vitamin C: 3mg (4%)Calcium: 179mg (18%)Iron: 2mg (11%)
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe?Let us know how it was!
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
Roger says
Just tried this recipe and it is amazing!
The flaky crust is unique- crisp & flavorful. The ingredients are a perfect match.
I added a fried egg on top and it was great. Seems pretty versatile- you could put almost any topping on this one, and it would be a winner.