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Puff pastry pizza slices on crumpled paper.

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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 405kcal
Author: Sandra

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.
  • 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