Puff Pastry Pizza with Summer Veggies

I have been eating a lot of pizza lately. A lot of veggie pizza. It’s all in the name of pregnancy of course. I just look at it as a tasty way to get my veggies and calcium in for the baby. Yeah…that’s it.

Usually when I get the craving for pizza, we order in but the other night instead of delivery, I decided to make my own with all of the fresh summer veggies I had in the fridge. And the best part was, instead of typical pizza dough, I used a sheet of puff pastry that I had in the freezer. The result was a fresh, light, cheesy pizza on a crispy flaky dough. Or in other words: heaven.

This isn’t the first time that I have tried to make pizza with puff pastry. However, this is the first time that I have been successful at it. The first few times I didn’t roll it out enough so it was really doughy. Another time I didn’t puncture the dough and it puffed up a little too much for my liking. This time however, I rolled it out to a perfect 10X15, rolled over the edges, then used a fork to put little holes all over the dough before baking. This created the perfect pizza crust. It was thin, crispy and flaky.

Puff Pastry Pizza with Summer Veggies Recipe

Serves 2 - 4 Prep Time: Cook Time:


  • 1 puff pastry sheet, thawed
  • ¼ cup olive oil, plus more for greasing the baking sheet.
  • ½ teaspoon kosher salt
  • ½ teaspoon crushed red pepper
  • 1 teaspoon dried basil
  • 2 cloves garlic, minced
  • 3 cups shredded mozzarella cheese
  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • ½ small red onion, sliced
  • 2 tomatoes, sliced



Preheat oven to 400 degrees. Use a little olive oil to lightly coat the bottom of a baking sheet. Set aside.


On a lightly floured surface, roll out the puff pastry dough to 10” x 15”. Place the dough on the prepared baking sheet. Fold the edges of the dough over to make a crust. Use a fork to gently poke holes throughout all of the dough. Bake in the pre-heated oven for 10 – 12 minutes or until golden brown.


While the dough is baking, heat ¼ cup of olive oil over medium- low heat. Once warm, stir in salt, crushed red pepper, basil and garlic. Cook just until the garlic is fragrant. About 30-45 seconds. Do not allow the garlic to brown.


Remove the dough from the oven. If it has puffed up a little gently puncture it with a fork. Brush the garlic olive oil over the dough. Spread 2 cups of the mozzarella cheese over the dough and then layer the vegetables. Sprinkle the remaining mozzarella over the top. Bake for 10 minutes or until the cheese is melted and the edges of the crust are browned. Turn on the broiler for 2 minutes if you like your cheese extra bubbly.


Allow to cool several minutes, slice and serve.



Leave a Comment

  • Reply
    March 17, 2012 at 9:17 pm

    Sounds yummy. I’m pregnant right now and have been wanting to eat pizza. Your recipe looks good.

  • Reply
    August 2, 2011 at 11:04 pm

    We made this last night with some sausage on top (husband has to have meat in practically all meals) and it was delicious! I loved the oil/spices on top of the crust.

  • Reply
    Jenn's Food Journey
    July 29, 2011 at 4:50 am

    Fantastic idea… and a great way to use those fresh summer vegetables! Need to make this soon :)

  • Reply
    July 28, 2011 at 7:15 pm

    Hey I have all those veggies in my fridge too, and that’s what I was planning on making tomorrow night! How funny. Except we happened to have a ball of pizza dough in the freezer to use this time, but I LOVE the idea of using puff pastry! I will remember that because it’s not often that we have homemade pizza dough in the freezer, but I can always have a box of puff pastry on hand!

  • Reply
    July 28, 2011 at 11:09 am

    This does sound like fun. Must buy puff pastry.

  • A little bit about me...

    My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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