Puff Pastry Truffle Pizza (Printable)

Crispy puff pastry layered with fragrant truffle oil, figs, tangy goat cheese, and a honey drizzle.

# Components:

→ Puff Pastry Base

01 - 1 sheet thawed puff pastry (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 oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out the puff pastry sheet on the prepared baking sheet and score a 0.4-inch border around the edges without cutting through.
03 - Lightly brush the puff pastry inside the border with olive oil.
04 - Evenly distribute sliced figs over the pastry, keeping the border clear.
05 - Scatter crumbled goat cheese over the figs and sprinkle fresh thyme leaves if using.
06 - Drizzle half the truffle oil over the toppings, then season with sea salt and black pepper to taste.
07 - Bake for 18 to 20 minutes until the pastry is golden and puffed.
08 - Remove from oven and while still warm, drizzle with remaining truffle oil and honey. Slice and serve immediately.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can actually pull this off on a weeknight when you want to feel fancy.
  • The contrast of crispy pastry, creamy goat cheese, and the earthy whisper of truffle keeps every bite interesting.
  • It's vegetarian but elegant enough to serve at a dinner party where nobody questions whether it's a "real" main course.
02 -
  • Don't skip the second truffle oil drizzle—adding it after baking keeps the flavor bright and distinct instead of letting it cook away into nothing.
  • If your figs are very soft or wet, pat them with a paper towel before placing them on the pastry or the bottom will steam instead of crisp.
  • Room temperature goat cheese makes a huge difference; cold cheese won't melt into creamy pockets like it should.
03 -
  • Buy good truffle oil—the cheap stuff tastes like sadness and regret, and it's the star ingredient here so it deserves to shine.
  • If you're nervous about scoring the pastry border without cutting through, use a butter knife instead of a sharp knife and just press gently to create a visual guide for where the border is.
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