Puff Pastry Truffle Pizza (Printable view)

Crispy puff pastry layered with truffle oil, figs, goat cheese, and honey for an elegant flavor balance.

# What You Need:

→ Puff Pastry Base

01 - 1 sheet thawed puff pastry (8.8 oz)

→ Toppings

02 - 4 to 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

# How To Make:

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, taking care not to cut through completely.
03 - Lightly brush the entire pastry surface, excluding the scored border, with olive oil.
04 - Evenly distribute the sliced figs over the pastry, leaving the border clear.
05 - Scatter crumbled goat cheese over the figs and sprinkle with fresh thyme leaves if using.
06 - Drizzle half of the truffle oil over the toppings and season with sea salt and freshly ground black pepper to taste.
07 - Bake for 18 to 20 minutes, or until the pastry is golden brown and puffed.
08 - Remove from oven and while still warm, drizzle with remaining truffle oil and honey.
09 - Slice the pastry and serve immediately.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when really you've got thirty minutes and minimal effort between you and something restaurant-worthy.
  • The contrast of crispy, buttery pastry with creamy goat cheese and sticky honey creates this perfect balance that keeps people reaching for another slice.
  • It works as an elegant appetizer, a light lunch, or even a fancy snack when you want to feel a little luxurious without the fuss.
02 -
  • Don't skip scoring the border—it's the visual trick that makes the pastry puff up around the edges while the topped section stays relatively flat and manageable.
  • Add the honey while everything is still warm, or it won't meld into the other flavors and will just sit on top in sweet puddles.
  • Truffle oil is potent; if you use too much, it tastes artificial and overwhelming instead of whisper-fine and sophisticated.
03 -
  • Keep your pastry cool until it hits the oven; warm puff pastry doesn't puff, it just spreads flat and greasy.
  • The moment you pull it from the oven is when to add the final truffle oil and honey—the warmth carries the aromas and helps everything meld together into one cohesive flavor.
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