Puff Pastry Pizzas!

You'll love this easy-prep dish with a seasonal twist

Published online: Nov 19, 2018 Articles, Dining
Viewed 1037 time(s)

Hello everyone! I’m so excited to share this new recipe with you! This one is super easy and fast. It requires little to no prep. The longest part is waiting for the dough to thaw. I added a seasonal twist to the toppings, but you are welcome to substitute or use your favorites. The cranberry Dijon sauce paired with the smoky ham and mellow provolone is incredible.


1 box of frozen Puffed Pastry, thawed (45min on the counter or overnight in the fridge)

3-4 slices of Black Forest Ham, thinly sliced into strips

1 c. provolone cheese, shredded

Cranberry Dijon sauce

1can of whole cranberry sauce

1tbsp. Dijon mustard or any whole grain mustard

1 tsp. fresh garlic minced, about one clove

1tsp. honey, just eyeball it

2tsp. siracha

Pinch of red pepper flakes

Pinch of salt and pepper
Olive oil and a pastry brush


1. Preheat oven to 415 degrees.

2. Take each of the thawed puff pastry sheets and slice it in half down the middle. Place both halves on a baking sheet with parchment paper. Taking a pastry brush, lightly brush a stripe of olive oil down the center of each half. This will help all the ingredients stick to the middle.

3. In a small bowl mix together the cranberry sauce, mustard, garlic, honey, siracha, salt, pepper and red pepper flakes. Set aside.

4. On each half spread a layer of the cranberry sauce mixture. Then top with the cheese and ham. Leave about an inch around each sides, keeping the toppings mostly in the middle.

5. Place the pan in the oven and bake for 15-17 minutes. Don’t worry about the crazy bubbles from the pizza. If there is a large bubble pop it with a small knife.

6. Let the pizza cool for about 5 minutes to let the bubbles flatten. If desired drizzle some extra sauce over the top. Slice into strips and serve. This will serve 4-6 people.


Send to your friends!

  • Like what you read?

    Get Idaho Falls Magazine straight to your door!

  • Subscribe Today!

    Sign Up