These puff pastry pizza bites are a simple savory puff pastry appetizer that everyone will love! They are ready in no time, crispy, cheesy, and perfect for entertaining.
Top a puff pastry sheet with all your favorite toppings and enjoy these mini puff pastry pizza bites right when the pizza cravings hit – there’s no waiting for the yeast dough to rise!
Ingredients:
- Puff pastry – I like to use all-butter puff pastry, it just tastes best. Use it if you can find it.
- Pizza sauce – sometimes I buy pizza sauce in the grocery store (I like the Mutti brand) or make my own. How to make homemade pizza sauce: sautee 1 chopped small onion with 2 Tbsp olive oil, then add 3 finely chopped cloves garlic, 1/2 ts oregano, and 1/2 ts basil, cook 30 seconds. Add 1 can crushed tomatoes (again, my favorite brand is Mutti), cook for 15 minutes. Season with salt and pepper.
- Toppings – I used my favorite simple pizza toppings – ham, salami, mushrooms, mozzarella, and very important – basil pesto – I add it on top of baked pizza – if you haven’t tried topping your pizza with pesto, you need to asap!
Other delicious flavor combinations:
salami / corn / paprika
ham / pineapple / cranberry sauce (yes, I like it!)
chorizo / dried cranberries/smoked gouda (yes, it’s amazing)
cherry tomatoes / pesto / mozzarella bufala
ham / artichoke / mushroom / olives
prosciutto / arugula
sausage / kale
spinach / artichoke / garlic / mozzarella / parmesan
caramelized onions / mushrooms / gruyere
How to make it step by step:
Preheat the oven to 375°F / 190°C / Gas Mark 5, no fan.
STEP 1: Place the puff pastry sheet on a lightly floured piece of parchment paper, roll it out crosswise (only the shorter edges so that the dough is wider). Cut it into 15 squares. Using a small knife, score (do not cut all the way through the pastry) the edges of each square to create a border.
STEP 2: Spread a teaspoon of pizza sauce in the middle of each square (don’t add too much so that the pastry is not soggy).
STEP 3: Top with sliced ham, salami, mushrooms, and olives.
STEP 4: Bake for 10 minutes, then sprinkle the cheese on top, and bake for 15 more minutes, or until the pastry is puffed and golden.
Spread some basil pesto onto the pastries.
Enjoy!
Top tips:
- Take the puff pastry dough out of the fridge when all your ingredients and toppings are prepared (warm puff pastry can be sticky and hard to work with).
- Roll out your dough so that your pastry is not too thick and underbaked in the middle.
- Just like with a regular pizza, don’t add too much sauce and toppings or the pastries will be soggy.
- Don’t add your cheese with all the other ingredients or it will brown too much, it needs to be baked for only 15 minutes. Bake the pastries with the toppings for 10 minutes and then add the cheese. If you have forgotten that, you can cover your pastries with a piece of aluminum foil for the last 10 minutes of the baking time.
Storage:
Can you make these ahead? Unfortunately, like all puff pastry treats, these appetizers are best when freshly made or up to 2-3 hours after baking them. Then they will start to soften. For the best results, reheat them in the oven before serving them.
You can not freeze puff pastry after in has been baked – it wouldn’t be crispy anymore, just soggy. If you have bought fresh puff pastry (not frozen) you can top it with the toppings then freeze. You can bake it straight from the freezer, just a little bit longer.
Other savory puff pastry appetizers:
- Cheese sun-dried tomato and olive puff pastry pinwheels
- Puff pastry onion tart with pear and blue cheese
- Puff pastry strudel with vegetables and cheese
- Puff pastry cheese straws
- Asparagus in puff pastry with ham and cheese
- Puff pastry mushroom tart
Here you can find all my puff pastry appetizers.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Puff pastry pizza bites
Ingredients
- 10- oz (280g) sheet puff pastry
- 1/2 cup pizza sauce
- 4 slices ham
- a couple of slices of salami
- 4 small cremini mushrooms
- 6 black olives
- 1 cup (100g) shredded mozzarella cheese
- 3 tablespoons basil pesto to serve
Instructions
- Preheat the oven to 375°F / 190°C / Gas Mark 5, no fan.
- Place the puff pastry sheet on a lightly floured piece of parchment paper, roll it out crosswise (only the shorter edges so that the dough is wider).
- Cut it into 15 squares. Using a small knife, score (do not cut all the way through the pastry) the edges of each square to create a border.
- Spread a teaspoon of pizza sauce in the middle of each square (don't add too much so that the pastry is not soggy).
- Top with sliced ham, salami, mushrooms, and olives.
- Bake for 10 minutes, then sprinkle the cheese on top, and bake for 15 more minutes, or until the pastry is puffed and golden.
- Spread some basil pesto onto the pastries.
- Enjoy!
Notes
- Storage: Can you make these ahead? Unfortunately, like all puff pastry treats, these appetizers are best when freshly made or up to 2-3 hours after baking them. Then they will start to soften. For the best results, reheat them in the oven before serving them. You can not freeze puff pastry after it has been baked – it wouldn’t be crispy anymore, just soggy. If you have bought fresh puff pastry (not frozen) you can top it with the toppings then freeze. You can bake it straight from the freezer, just a little bit longer.
- How to make homemade pizza sauce: sautee 1 chopped small onion with 2 Tbsp olive oil for a couple of minutes, then add 3 finely chopped cloves garlic, 1/2 ts oregano, and 1/2 ts basil, cook 30 seconds. Add 1 can crushed tomatoes (again, my favorite brand is Mutti), cook for 15 minutes. Season with salt and pepper.
- You can brush the borders of the pastries with beaten egg if you wish, they will have a nicer, golden color.
- Calories: 1 puff pastry bite (1/15 of the recipe). This is only an estimate!
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