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.
What You’ll Love About This Recipe
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 1/2 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.
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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.
- Dairy-Free. Substitute dairy-free alternatives for ricotta cheese, Monterey Jack cheese, and Parmesan cheese. Options include:
- Ricotta. Use dairy-free ricotta made from tofu, almonds, or cashews.
- Monterey Jack Cheese. Use dairy-free shredded cheese alternatives made from soy, almonds, or rice.
- Parmesan Cheese. Use dairy-free Parmesan-style cheese made from nutritional yeast or almonds.
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
Refrigerator Storage:
- Cooling Down. Allow the baked puff pastry pizza to cool down to room temperature before storing.
- Transfer. Transfer any leftover pizza slices or the whole pizza (if applicable) to an airtight container or wrap tightly with plastic wrap.
- Refrigerate. Place the sealed container in the refrigerator.
- Duration. Puff pastry pizza can be stored in the refrigerator for up to 3-4 days.
Reheating Instructions:
- Oven. Preheat the oven to 350 F (175 C). Place the pizza on a baking sheet and reheat for 10-15 minutes, or until heated through.
- Microwave. Place individual slices on a microwave-safe plate and heat for 1-2 minutes, or until heated through.
Freezer Storage:
- Cooling Down. Allow the baked puff pastry pizza to cool down completely to room temperature before freezing.
- Transfer. Transfer the pizza slices or the whole pizza to a freezer-safe container or wrap tightly with plastic wrap and then foil to prevent freezer burn.
- Freeze. Place the container or wrapped pizza in the freezer.
- Duration. Puff pastry pizza can be stored in the freezer for up to 2-3 months.
Thawing and Reheating:
- Thawing. To thaw frozen pizza, transfer it from the freezer to the refrigerator and let it thaw overnight.
- Reheating. Once thawed, follow the reheating instructions mentioned above for refrigerator-stored pizza.
Note: It’s best to store the pizza without any toppings like scrambled eggs, as they may not reheat well. Also, consider reheating the pizza in a preheated oven for the best results, as it helps maintain the crispiness of the puff pastry crust.
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, or any other wet toppings, 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.
- Consider pre-baking the puff pastry. For a crisper crust, consider pre-baking the puff pastry for a few minutes before adding the toppings. This helps to partially cook the pastry and prevent it from becoming too soft under the toppings.
- Properly layer ingredients. Layer the ingredients evenly over the puff pastry, leaving a small border around the edges. This ensures that each bite has a balance of flavors.
- Season well. Don’t forget to season each layer of the pizza for maximum flavor. Season the ricotta mixture with salt, pepper, and fresh herbs, and add a sprinkle of salt and pepper to the tomatoes and other toppings.
- Keep an eye on baking time. Puff pastry cooks relatively quickly, so keep a close eye on the pizza while it’s baking to prevent burning. It’s usually done when the pastry is golden brown and the cheese is melted and bubbly.
- Let it rest. Allow the pizza to cool for a few minutes before slicing and serving. This helps to set the toppings and makes it easier to cut into neat slices.
Related Recipes
More puff pastry and tomato recipes to make and enjoy!
See more brunch recipes →
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This recipe was inspired by the heirloom tomato crostata recipe in Sarabeth’s Good Morning Cookbook: Breakfast, Brunch, and Baking.
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!
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Equipment
Blender Optional.
Medium non-stick skillet Optional.
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
Calories: 405kcal | Carbohydrates: 21g | Protein: 13g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 318mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 462IU | Vitamin C: 3mg | Calcium: 179mg | Iron: 2mg
Servings: 6 servings
Calories: 405kcal
This recipe is great. I like the unique flavor & texture. We really like it.
Great tasting pizza! A nice alternative to regular pizza dough.
Light & flaky with lots of flavor.
Very unique.
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.