Puff Pastry Truffle Pizza (Print View)

Crispy puff pastry enhanced with truffle oil, fresh figs, goat cheese, and a honey drizzle for a gourmet bite.

# Components:

→ Puff Pastry Base

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

→ Toppings

02 - 4–5 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

# Directions:

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 through.
03 - Lightly brush the exposed pastry area (excluding the border) with olive oil.
04 - Arrange the sliced figs evenly over the pastry, keeping the border clear.
05 - Scatter the crumbled goat cheese over the figs, then sprinkle 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 to taste.
07 - Bake for 18–20 minutes until the pastry is golden and puffed.
08 - Remove from oven and while still warm, drizzle with the remaining truffle oil and honey.
09 - Slice and serve immediately.

# Expert Advice:

01 -
  • It looks like you've mastered French pastry, but honestly takes less time than ordering takeout.
  • The contrast of crispy pastry, creamy cheese, and jammy figs feels indulgent without being heavy.
  • You can prep everything except baking in the time it takes your oven to preheat.
02 -
  • Never brush the border with oil or add toppings to it; that's how you get those restaurant-quality puffed edges that make people gasp a little.
  • The difference between soggy and crispy comes down to timing—use good heat and don't open the oven door to peek, as the temperature drop can flatten everything.
  • Add the honey at the very end while the pizza is warm; cold honey just sits on top like glaze, but warm honey melts slightly and becomes part of the dish.
03 -
  • Make sure your puff pastry is truly thawed—a cold sheet won't puff properly, but one left out too long becomes sticky and hard to work with; aim for cool but soft.
  • Quality truffle oil is worth it here because it's not competing with other flavors; it's the finale, so choose one you'd taste on its own and love the aroma of.
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