Prep the Pastry

Preheat oven to 400°F.

Thaw the Puff Pastry

My puff pastry comes with two sheets, each sheet gives me 6 pieces. If you want to use both sheets (for 12 pieces) thaw both sheets by removing them from the freezer and letting them set on the counter at room temperature for 30-40 minutes. If you only use one sheet, keep the second sheet in the freezer for another date.

Prep the Puff Pastry

Unfold the puff pastry on a lightly floured surface.

Cut into 6 equal squares. (I do this by cutting it in thirds, down the seams and then once through the middle. Refer to blog post to see this visually). 

Optional but fun: Using a knife, lightly score a ½-inch border around each square (don’t cut all the way through). This creates a little puffed crust edge! 

Dock the center with a fork (poke the dough with the tines of the fork to keep air bubbles from forming).

Build the Base

Spread a thin layer of pizza sauce inside the scored border.

Sprinkle mozzarella + parmesan on top. Add pepperoni if using.

Brush edges lightly with olive oil. Add flaky sea salt around the “crust” of the pieces.

Bake

Bake 15-18 minutes until:

• Deep golden brown edges

• Cheese bubbling

• Bottom crispy (very important)

Let cool slightly.

The Finish

Tear apart little pieces of goat cheese and scatter them on top of the pizzas. Drizzle generously with hot honey.

Scatter torn fresh basil.

Add flaky salt.