Puff Pastry Pizza – Dinner in 20 Minutes

Trader Joe’s offers two incredible products that I like to use as the base for pizza. Firstly, their Flat Ciabatta in the bread section – so delicious and easy, you’ll have dinner on the table in twenty minutes. The other is the Artisan Frozen Puff Pastry. It’s also incredibly easy and can be used for everything from light, flaky appetizers, to unique pizzas, to hassle-free desserts. And as opposed to most frozen puff pastry packets, this one only has two – all the extra layers are already put together for you.

Here’s a pizza I made the other day but really, you can add any toppings – especially when you have a variety of delicious foods sitting around in the fridge at the end of the week.

  • Grease cookie sheet and preheat oven to 400°
  • Place puff pastry sheet on pan
  • Add layer of sauce – Leftover pasta sauce makes things quick and easy (eg. jarred vodka sauce; add sautéed onions, spinach, and baby bellas); spread the sauce so that it’s almost at the edges
  • Add layer of shredded cheese – Quattro Formaggio mix; Swiss & Gruyere mix; Fresh Mozzarella, etc.
  • Melt butter in a dish—adding garlic and basil to the butter gives the whole dish another dimension of flavor
  • Brush the edges of the bottom layer with melted garlic-basil butter
  • Add second layer of puff pastry, and if you love cheese, sprinkle another layer of cheese on top
  • Brush the top layer with the garlic-basil butter
  • Place in the oven… and Voila! It’ll be done once your top layer is golden and bubbling. Bon Appetit!


Joints around town that make the simple, simply sublime:

Jacky’s Table, Allston/Brighton: 3 Tuna Tartar Tartines on Toasted Baguette (try to say that 5 times fast!)

Mela, South End: Garlic Naan

Myers + Chang, South End: Shitake and Greens Dumplings

Orinoco, Brookline & South End: Guayanesa

Muqueca, Inman Square: Fried Calamari with Passion Fruit Sauce

  4 Replies to “Puff Pastry Pizza – Dinner in 20 Minutes”

  1. Anne
    March 22, 2011 at 1:18 pm

    GREAT IDEA! Thanks for the inspiration!

  2. Peg Waller Burhoe
    March 22, 2011 at 3:11 pm

    what a good idea to lighten up pizza with that dough of a thousand layers (mille feuilles) – and fun to know where to get that tricky stuff.

  3. March 23, 2011 at 9:49 am

    Crispy poached egg at Russell House Tavern, Cambridge. Simply a delicious farm egg and yet I have never tasted anything like it.

  4. Claudia Kinder
    March 23, 2011 at 6:20 pm

    I am drooling. Trader Joe’s tomorrow!

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