There are some recipes that just feel like a secret weapon in the kitchen, and for me, these Puff Pastry Pizza Squares are at the top of that list. They have the familiar, comforting appeal of a classic pizza but are elevated by the crisp, buttery, and shatteringly light base of puff pastry. It’s the kind of dish that turns a simple Friday night dinner into something a little more special, or a last-minute gathering into a well-catered affair without any of the stress. I make this at least once a week – it’s become a family favourite.

What makes this puff pastry pizza recipe so brilliant is its elegant simplicity. We’re using a sheet of ready-rolled puff pastry, which is a fantastic shortcut that delivers professional-looking results every single time. The magic happens in the oven, where the pastry edges puff up into golden, flaky layers, creating a perfect frame for the rich tomato sauce, bubbling, gooey cheese, and your favourite toppings. It’s a texture and flavour combination that is simply irresistible.

This is a recipe for everyone. It works beautifully for a party appetizer, a satisfying holiday snack when family descends, or even a fun, hands-on lunch for the children to help assemble. The squares are easy to eat, require no cutlery, and always get compliments whenever I serve them. Let’s get baking!

Recipe Overview

This recipe transforms a humble sheet of puff pastry into a delicious, savoury tart that channels all the best parts of a pizza. The base is wonderfully crisp and light, a stark contrast to a traditional doughy crust. It’s topped with a simple but flavourful garlic and herb tomato sauce and a generous layer of cheese that gets gloriously melty and browned in the oven. From my testing, I’ve found that using cold pastry straight from the fridge is non-negotiable for achieving the best possible puff.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 main portions or 8 snack portions
• Difficulty: Easy

Why You’ll Love These Puff Pastry Pizza Squares

• Sensational Texture: The real star is the contrast between the flaky, buttery pastry crust and the soft, savoury toppings. The edges puff up to create a satisfying crunch with every single bite.
• Ready in Under 30 Minutes: From fridge to table, this entire dish comes together in about half an hour, making it ideal for those busy evenings when you want something impressive without the effort.
• Wonderfully Flexible: This puff pastry recipe is a fantastic canvas for your creativity. Swap the tomato sauce for pesto, use different cheeses like provolone or crumbled feta, or top with roasted vegetables, mushrooms, or spicy salami.
• Great for Entertaining: Whether it’s a casual get-together, a holiday party, or a children’s birthday, these pizza squares are a guaranteed hit. They look fantastic on a platter and are easy for guests to grab and enjoy.
• Family Tested: This recipe is a huge success in my house. My husband, who’s usually picky, asked for seconds the first time I made them!

Puff Pastry Pizza Squares

⏱️ 15 min prep  •  🍳 20 min cook  •  👥 4 servings

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Ingredients You’ll Need

The beauty of this recipe is its reliance on simple, quality ingredients. The most important one is, of course, the pastry. I always use an all-butter, ready-rolled puff pastry sheet; the flavour is just so much better. I find that the Jus-Rol brand is consistently reliable and puffs up beautifully.

• 1 x 320g sheet of ready-rolled all-butter puff pastry
• 150ml tomato passata
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• A pinch of salt
• A pinch of freshly ground black pepper
• 125g grated mozzarella cheese (the low-moisture kind works best)
• 50g grated mature cheddar cheese (optional, for extra flavour)
• 50g mini pepperoni slices (or your favourite topping)
• 1 medium free-range egg, beaten (for the egg wash)
• A drizzle of extra virgin olive oil
• A handful of fresh basil leaves, to garnish

Ashley’s Tip: Don’t be tempted to use fresh, watery mozzarella balls here. They release too much liquid during baking and can make the pastry base soggy. A block of low-moisture mozzarella, which you grate yourself, gives that perfect cheesy pull without the water content.

How to Make Puff Pastry Pizza Squares

The process for making this puff pastry pizza is delightfully straightforward. We’ll create a simple sauce, assemble the squares, and let the oven do all the hard work to transform it into a golden, bubbly treat.

1. Preheat and Prepare: First things first, preheat your oven to 200°C (180°C fan) and line a large baking tray with baking parchment.
2. Prepare the Pastry: Carefully unroll your chilled puff pastry sheet onto the prepared baking tray. Using a sharp knife, lightly score a 2cm border around the entire edge of the pastry. Be careful not to cut all the way through. This border is what will puff up spectacularly in the oven.
3. Prick the Base: Gently prick the area inside the border all over with a fork. This step, known as ‘docking’, helps prevent the base from puffing up too much, ensuring it stays relatively flat and crisp.
4. Mix the Sauce: In a small bowl, combine the tomato passata, dried oregano, garlic powder, salt, and pepper. Mix well until everything is evenly incorporated.
5. Assemble the Pizza: Spread the tomato sauce evenly over the pastry base, staying within the scored border. What works best for me is using the back of a spoon to get a nice, even layer.
6. Add the Toppings: Sprinkle the grated mozzarella and cheddar cheese over the sauce, followed by the mini pepperoni slices or any other toppings you’re using.
7. Egg Wash the Border: Brush the 2cm border with the beaten egg. This is the secret to getting that deep, golden-brown, and glossy finish you see in bakeries. Don’t skip it!
8. Bake to Perfection: Place the tray in the preheated oven and bake for 15-20 minutes, or until the pastry border is deeply golden and puffed up, and the cheese is melted and bubbling.
9. Garnish and Serve: Remove from the oven and let it cool on the tray for a couple of minutes. Drizzle with a little extra virgin olive oil, scatter over the fresh basil leaves, then slice into squares and serve warm.

Tips From My Kitchen

• Keep it Chilled: The key to a fantastic puff pastry is temperature. The butter needs to be cold to create steam and lift the layers. Keep your pastry in the fridge right up until the moment you need to unroll it.
• The Scoring Secret: I learned that scoring the border is more than just for looks. It strategically weakens the pastry along that line, encouraging the edges to rise dramatically while the base stays flatter. It’s a simple technique with a big impact. If you want to learn more about the science, Serious Eats has a great guide on what makes puff pastry so flaky.
• Make-Ahead Magic: You can fully assemble the pizza squares on the baking tray (minus the egg wash) up to 4 hours in advance. Cover loosely with cling film and store in the fridge. When you’re ready, just brush with egg wash and bake straight from cold.
• Storage and Reheating: Leftovers can be stored in an airtight container in the fridge for up to 2 days. To bring them back to life, reheat them on a baking tray in the oven at 180°C (160°C fan) for 5-7 minutes. This crisps the pastry back up much better than a microwave would.

Equipment You’ll Need

• Large baking tray
• Baking parchment
• Sharp knife
• Fork
• Small mixing bowl
• Pastry brush

Common Mistakes to Avoid

• Overloading the Toppings: It can be tempting to pile everything on, but too many toppings (especially wet ones like fresh tomatoes or mushrooms) will weigh down the pastry and can make the base soggy. Keep it light for the best results.
• Using a Runny Sauce: A very thin or watery tomato sauce will seep into the pastry and prevent it from becoming crisp. Use a thick passata or tomato purée. If your sauce seems thin, you can reduce it in a pan on the hob for a few minutes to thicken it up.
• Slicing Too Early: Let the puff pastry pizza rest on the tray for at least 2-3 minutes before you slice it into squares. This gives the molten cheese a moment to set, which means your toppings won’t slide off when you cut into it.

What to Serve With Puff Pastry Pizza Squares

These pizza squares are fantastic on their own, but they also pair wonderfully with a few simple sides to make a more complete meal.

• A Fresh Green Salad: A simple salad of rocket, cherry tomatoes, and cucumber with a sharp lemon vinaigrette provides a fresh, acidic contrast that cuts through the richness of the pastry and cheese.
• A Delicious Dip: Serve these alongside a bowl of our Authentic Tzatziki Sauce for dipping the crusts. The cool, creamy cucumber and garlic dip is a perfect partner.
• Wine Pairing: A crisp, dry white wine like a Pinot Grigio or a light-bodied red like a Beaujolais works beautifully. For a non-alcoholic option, a sparkling elderflower pressé is a refreshing choice.

Frequently Asked Questions

Can I make this ahead of time?

Yes, absolutely. You can assemble the entire thing on its baking tray, cover it with cling film, and keep it in the fridge for up to 4 hours before you plan to bake it. Just remember to add the egg wash right before it goes into the oven.

How do I stop the middle of the pastry from getting soggy?

There are three key things I do. First, use a thick sauce. Second, don’t overload it with toppings. And third, pricking the base with a fork (docking) is crucial as it allows steam to escape, helping the base to cook through and crisp up.

How do I store leftovers?

Once completely cool, store any leftover squares in an airtight container in the refrigerator for up to 2 days. I highly recommend reheating in an oven or air fryer for 5-7 minutes to make the pastry crisp again.

Can I use different toppings?

Of course! This recipe is incredibly versatile. Try a “white pizza” version with a ricotta base, or go for a pesto base with roasted courgette and pine nuts. Sliced mushrooms, red onion, olives, and different types of cured meats all work wonderfully. Just be mindful not to add anything too wet.

Can I use homemade puff pastry?

If you are a keen baker and have homemade puff pastry, it will be absolutely phenomenal in this recipe. However, the beauty of this version is its convenience, and a good quality, all-butter shop-bought pastry delivers excellent results with minimal effort.

Puff Pastry Pizza Squares

A quick and delicious pizza using a flaky puff pastry crust, topped with a simple tomato sauce, melted cheese, and pepperoni. Perfect for an easy weeknight meal or appetizer.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Calories: 571

Ingredients Method Notes

Ingredients

  

• 1 x 320g sheet of ready-rolled all-butter puff pastry
• 150 ml tomato passata
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• A pinch of salt
• A pinch of freshly ground black pepper
• 125 g grated mozzarella cheese the low-moisture kind works best
• 50 g grated mature cheddar cheese optional, for extra flavour
• 50 g mini pepperoni slices or your favourite topping
• 1 medium free-range egg beaten (for the egg wash)
• A drizzle of extra virgin olive oil
• A handful of fresh basil leaves to garnish

Method

 

1. Preheat and Prepare: First things first, preheat your oven to 200°C (180°C fan) and line a large baking tray with baking parchment.
2. Prepare the Pastry: Carefully unroll your chilled puff pastry sheet onto the prepared baking tray. Using a sharp knife, lightly score a 2cm border around the entire edge of the pastry. Be careful not to cut all the way through. This border is what will puff up spectacularly in the oven.
3. Prick the Base: Gently prick the area inside the border all over with a fork. This step, known as 'docking', helps prevent the base from puffing up too much, ensuring it stays relatively flat and crisp.
4. Mix the Sauce: In a small bowl, combine the tomato passata, dried oregano, garlic powder, salt, and pepper. Mix well until everything is evenly incorporated.
5. Assemble the Pizza: Spread the tomato sauce evenly over the pastry base, staying within the scored border. What works best for me is using the back of a spoon to get a nice, even layer.
6. Add the Toppings: Sprinkle the grated mozzarella and cheddar cheese over the sauce, followed by the mini pepperoni slices or any other toppings you're using.
7. Egg Wash the Border: Brush the 2cm border with the beaten egg. This is the secret to getting that deep, golden-brown, and glossy finish you see in bakeries. Don't skip it!
8. Bake to Perfection: Place the tray in the preheated oven and bake for 15-20 minutes, or until the pastry border is deeply golden and puffed up, and the cheese is melted and bubbling.
9. Garnish and Serve: Remove from the oven and let it cool on the tray for a couple of minutes. Drizzle with a little extra virgin olive oil, scatter over the fresh basil leaves, then slice into squares and serve warm.

Notes

Best served immediately. Leftovers can be stored in an airtight container in the fridge and reheated in an oven at 180°C for 5-7 minutes to restore crispness.

I really hope you give these Puff Pastry Pizza Squares a try. They are one of my go-to recipes for a reason—they deliver maximum flavour and impact for very little work, and they always make people happy. They’re a brilliant, versatile snack or meal that I’m sure you’ll love as much as we do. If you make them, please leave a comment below and let me know what toppings you used!

Happy cooking,
Ashley

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