Now this is how you make friends.
Make homemade pizza and deliver it in 25 minutes. I don’t hate it.
There’s something about the holiday season that makes me crave pizza. Between cookies, chocolate, peppermint, roast beef and twice-baked potatoes, pizza feels like the most comforting, uncomplicated option. It’s familiar, easy, and somehow exactly what I want amid all those other flavors.
Last year I made a killer meat lovers pizza, so this pizza thing isn’t new—apparently pizza is my seasonal spirit food.
My unsophisticated palate and pepperoni pizza are a perfect match. If I had to choose a last meal, it would probably be pepperoni pizza paired with my mom’s pot roast, noodles with gravy and mashed potatoes. Comfort food to the max.
This recipe is embarrassingly easy—but purposeful. My favorite local pizza comes from Vallozzis, where the crust is almost pastry-like: thin, buttery and flaky, more like a delicate pie crust than traditional pizza dough. I’ve considered mastering a pastry-style dough, but for now, frozen puff pastry is a brilliant shortcut. It’s quick, reliably flakey and incredibly tasty.
I do make regular pizza dough often and find it straightforward, but a pastry-style pizza dough feels more intimidating. Frozen puff pastry gives you that lovely flaky texture with almost no effort—sometimes I even bake a sheet just to nibble by itself.
Yes, I do that. No shame.
When it comes out of the oven it puffs up beautifully—then deflates as it cools. Still, the result is a light, flaky base that holds sauce, cheese and pepperoni perfectly.
These make great party bites or quick weeknight dinners. I like to cut each baked sheet into nine squares for easy serving. You could arrange them on a cookie tray for a crowd—no judgment here.
Pepperoni Pizza Puff Pastry
2
35 minutes
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Ingredients
- 2 sheets puff pastry, thawed
- 1 cup tomato or marinara sauce, your favorite
- 2 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1 cup freshly grated fontina cheese
- a bunch of pepperoni!
- 1/4 cup finely grated parmesan cheese
Instructions
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Preheat the oven to 425°F (220°C). Place the thawed puff pastry sheets on a baking sheet lined with parchment paper.
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Spread the tomato or marinara sauce evenly over each sheet, leaving a small border around the edges. Divide the minced garlic and dried Italian seasoning between the two sheets. Top with the grated fontina and a generous layer of pepperoni. Bake for 20 to 25 minutes, or until the pastry is puffed and the cheese is golden. The pastry will deflate slightly as it cools. Sprinkle with grated parmesan, cut each sheet into nine pieces, and serve warm.
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I appreciate you so much!
The most trashy, over-the-top puff pastry pizza—total win.