Puff Pastry Truffle Pizza (Print Version)

Crisp puff pastry layered with figs, goat cheese, truffle oil, and honey for an elegant flavorsome bite.

# What You’ll Need:

→ Puff Pastry Base

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

→ Toppings

02 - 4–5 fresh figs, sliced
03 - 4.2 oz goat cheese, crumbled
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 Make It:

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 completely.
03 - Lightly brush the pastry, excluding the scored border, with olive oil.
04 - Arrange sliced figs evenly over the pastry surface, leaving the border clear.
05 - Scatter crumbled goat cheese over the figs. Sprinkle fresh thyme leaves if desired.
06 - Drizzle half of the truffle oil over the toppings. Season with sea salt and freshly ground black pepper to taste.
07 - Bake in the preheated oven for 18 to 20 minutes, or until the pastry is golden and puffed.
08 - Remove from oven. While still warm, drizzle with the remaining truffle oil and honey. Slice and serve immediately.

# Additional Tips::

01 -
  • It looks like you spent all day cooking when you really spent thirty minutes, which feels like cheating in the best way.
  • The contrast between crispy, salty pastry and sweet honey-drizzled figs somehow tastes more expensive than it actually is.
  • You can make it for two people or ten without changing anything, so it works for quiet nights and loud parties alike.
02 -
  • Don't skip the scoring step—that border is what gives you those dramatic puffed edges that make people go 'wow' the moment they see it.
  • The truffle oil and honey go on after baking, not before, because their delicate flavors would fade or burn if they spent time in the oven.
  • Fresh figs are essential here; frozen ones will release too much water and make the pastry soggy.
03 -
  • Thaw your puff pastry in the fridge overnight if you have time, or at least an hour at room temperature—it'll handle much more smoothly and puff more dramatically in the oven.
  • Don't be shy with the seasoning; the salt and pepper are what make the sweet elements taste more sophisticated instead of cloying.
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