Puff Pastry Truffle Pizza (Printable)

Crispy puff pastry topped with truffle oil, figs, goat cheese, and honey in a savory-sweet blend.

# What You Need:

→ Puff Pastry Base

01 - 1 sheet puff pastry, thawed (approx. 8.8 oz)

→ Toppings

02 - 4 to 5 fresh figs, sliced
03 - 4.2 oz crumbled goat cheese
04 - 1 tbsp truffle oil
05 - 2 tbsp honey
06 - 1 tbsp fresh thyme leaves (optional)
07 - 1 tbsp olive oil
08 - Sea salt, to taste
09 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out the puff pastry sheet on the prepared baking sheet. Score a 0.4-inch border around the edges without cutting completely through.
03 - Lightly brush the entire pastry, excluding the border, with olive oil.
04 - Arrange the sliced figs evenly over the pastry, keeping the border clear.
05 - Scatter crumbled goat cheese over the figs and sprinkle with fresh thyme leaves if using.
06 - Drizzle half of the truffle oil over the toppings, then season with sea salt and freshly ground black pepper.
07 - Bake for 18 to 20 minutes, until the pastry is golden and puffed.
08 - Remove from oven and drizzle remaining truffle oil and honey over the warm pizza.
09 - Slice and serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when it actually took barely thirty minutes.
  • The contrast of crispy, buttery pastry against creamy goat cheese and sweet honey feels like a little celebration in your mouth.
  • It's fancy enough to serve at a dinner party but easy enough to make on a Tuesday night when you want to feel fancy.
02 -
  • Don't let your puff pastry warm up too much after it's rolled out, or it'll lose those distinct layers and won't puff as dramatically—keep it cool until it goes in the oven.
  • That border you score matters: it rises up and creates a frame that keeps the toppings from sliding off, and it also crisps up beautifully for biting into.
  • Add the honey while the pastry is still warm; if you wait until it cools, the honey sits on top like a glaze instead of seeping into and enhancing the flavors.
03 -
  • If your puff pastry tears while you're unrolling it, don't panic—just pinch it back together or patch it with a small piece from the edge; it'll puff right over the damage and no one will know.
  • The key to crispy pastry is not overcrowding your toppings—each ingredient should have breathing room, or you'll steam the pastry instead of crisping it.
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