Crispy Pastry Pizza
Crispy Pastry Pizza
Elegant Puff Pastry Pizza
Introducing a special pizza made with flaky, crispy puff pastry dough. You’ll be amazed by the rich, buttery flavor and satisfying crunch that surpasses ordinary pizzas. Make it a memorable occasion by creating your own with your favorite toppings, perfect for sharing with loved ones. Pre-baking the pastry dough makes assembly a breeze, and it’s an ideal dish for a sophisticated home party. Elevate your dining experience with this recipe that promises both exceptional taste and stunning presentation!
Crispy Pastry Dough- 220g All-purpose flour
- 140g Cold unsalted butter (cubed)
- 100g Ice water
- 3g Salt
Flavorful Pizza Sauce- 455g Store-bought tomato sauce (1 bottle)
- 1 Onion (finely chopped)
- Olive oil, for sautéing
- 100g Water
Sweet Potato Mousse Topping- 1 Sweet potato (medium-sized)
- 3 Tbsp Milk
Assorted Pizza Toppings- 1/2 Onion (thinly sliced)
- 10 Olives (halved)
- 100g Ham (cut into bite-sized pieces)
- A small amount of broccoli (cut into small florets)
- Generous amount of mozzarella cheese
Glossy Egg Wash- 1 Egg yolk
- 1 Tbsp Water
- 455g Store-bought tomato sauce (1 bottle)
- 1 Onion (finely chopped)
- Olive oil, for sautéing
- 100g Water
Sweet Potato Mousse Topping- 1 Sweet potato (medium-sized)
- 3 Tbsp Milk
Assorted Pizza Toppings- 1/2 Onion (thinly sliced)
- 10 Olives (halved)
- 100g Ham (cut into bite-sized pieces)
- A small amount of broccoli (cut into small florets)
- Generous amount of mozzarella cheese
Glossy Egg Wash- 1 Egg yolk
- 1 Tbsp Water
- 1/2 Onion (thinly sliced)
- 10 Olives (halved)
- 100g Ham (cut into bite-sized pieces)
- A small amount of broccoli (cut into small florets)
- Generous amount of mozzarella cheese
Glossy Egg Wash- 1 Egg yolk
- 1 Tbsp Water
Cooking Instructions
Step 1
First, let’s make the pizza sauce and let it cool. Heat a little olive oil in a pan over medium-low heat. Add the finely chopped onion and sauté until translucent. Slowly sautéing the onion will bring out its natural sweetness.
Step 2
Once the onion is translucent, add 100g of water and bring it to a simmer. Then, stir in the entire bottle of store-bought tomato sauce. Simmer over low heat, stirring occasionally, to deepen the flavors of the sauce.
Step 3
Your delicious pizza sauce is ready! This quantity is enough for at least two pizzas. Don’t discard any leftovers – they’re great for pasta or for making a dish like ‘Shakshuka’ (Eggs in Purgatory).
Step 4
Now, let’s prepare the puff pastry dough. (You can substitute all-purpose or bread flour for cake flour, or use a mix.) Sift the cake flour twice to make it fine. Cube the cold butter into approximately 1.5cm pieces. Dissolve the salt in ice water.
Step 5
Add the cold cubed butter to the sifted flour. Using a pastry blender, bench scraper, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. Work quickly to prevent the butter from melting.
Step 6
Make a well in the center of the flour-butter mixture. Gradually add the salted ice water, mixing with a spatula or your hands just until the dough comes together into a shaggy mass. Avoid overmixing, as this can develop gluten and make the pastry tough.
Step 7
Gather the dough into a ball, flatten it slightly, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This chilling period is crucial for firming up the butter and relaxing the gluten, which allows for the development of distinct layers during baking.
Step 8
On a lightly floured surface, roll out the chilled dough. Perform a ‘letter fold’ or ‘three-fold’ by folding one-third of the dough over the middle, then folding the other third over that. Rotate the dough 90 degrees and repeat the three-fold process. Do this a total of three times. If the dough becomes too soft or the butter starts to melt at any point, return it to the refrigerator to chill before continuing.
Step 9
After completing the three sets of three-fold folds, wrap the dough again and chill it in the refrigerator for another hour. Once thoroughly chilled, roll out the dough on a lightly floured surface to a thickness of about 3mm. Cut it into your desired pizza shapes (rectangles, circles, triangles, etc.). Use a fork to prick the center of the dough all over to prevent it from puffing up excessively during baking.
Step 10
In a small bowl, whisk together the egg yolk and 1 tablespoon of water to create an egg wash for glazing.
Step 11
Brush the tops of the cut pastry dough pieces evenly with the egg wash. This will give the pizza a beautiful golden-brown color when baked.
Step 12
Preheat your oven to 180°C (350°F). Bake the pastry bases for approximately 15 minutes, or until they are lightly golden and slightly puffed. Remove from the oven and let them cool slightly. (It’s convenient to make a larger batch of pastry dough ahead of time, freeze it, and thaw it for baking later.)
Step 13
Prepare your pizza topping ingredients. Feel free to customize these based on your preferences. Thinly slice the onion, cut the broccoli into small florets, and chop the ham and olives into bite-sized pieces. For the sweet potato mousse, mash or blend boiled or steamed sweet potato with milk until smooth.
Step 14
Spread a thin layer of the prepared pizza sauce over the partially baked pastry bases. Then, generously add a layer of the sweet potato mousse.
Step 15
Arrange your chosen topping ingredients (onion, ham, broccoli, olives, etc.) attractively over the sweet potato mousse. Finish by covering everything generously with mozzarella cheese.
Step 16
Bake in a preheated oven at 190°C (375°F) for about 10 minutes, or until the mozzarella cheese is melted and bubbly and lightly golden. Your incredibly crispy pastry pizza is now ready!
Step 17
The distinct layers of the pastry dough create a wonderfully flaky texture, combined with the rich toppings for a truly delightful pizza experience.
Step 18
Making a larger pizza is also a great option for sharing. It makes for an impressive and satisfying centerpiece for any special occasion.
Step 19
The puff pastry construction ensures a crispiness and buttery flavor that you simply can’t get with traditional pizza dough.
