Jamie Oliver’s Puff Pastry Pizza is basically what happens when you cross the best bits of pizza-melty cheese, tangy sauce and tasty toppings. with the flaky, buttery magic of puff pastry.
It’s not a traditional pizza. Think of it more like a pizza tart. No yeast. No dough rising. Just a crispy, golden base that puffs up at the edges and gives you layers of texture in every bite.
This recipe is perfect when you want something fun, fast and ridiculously tasty. It’s great for weeknights, lazy weekends or even a casual gathering. It’s endlessly customizable.
Jamie Oliver Puff Pastry Pizza Recipe
Ingredients Needed
Here’s the beauty of it: you don’t need anything fancy. Jamie keeps it flexible but here’s a solid base to work with:
- 1 sheet of puff pastry (store-bought, chilled-not frozen)
- 2-3 tablespoons of tomato passata or a good-quality pizza sauce
- A handful of grated cheese. mozzarella is the classic but mix in cheddar or parmesan for extra punch
- Toppings. Jamie often uses sliced cherry tomatoes, fresh basil, olives or even anchovies. Use what you love.
- Salt and pepper, to taste
- Olive oil, for drizzling
- Fresh herbs (optional but basil or oregano take it to the next level)
Feel free to freestyle. Leftover roast veggies? Toss ’em on. Bit of ham or salami? Go for it.
Equipment Needed
No need to overthink it. You probably already have everything you need:
- Baking tray or sheet pan
- Parchment paper (to stop sticking)
- Oven (preheated – that puff pastry needs heat to rise properly)
- Spoon or spatula (for spreading sauce)
- Knife or pizza cutter (for slicing)
And that’s it. No stand mixers, no rolling pins, no dough hooks. Just simple tools and a hot oven.
How To Make Jamie Oliver’s Puff Pastry Pizza
This part’s a breeze. Here’s how it comes together, step-by-step:
- Preheat your oven to about 200°C (fan 180°C) or 400°F. Puff pastry loves high heat.
- Unroll your puff pastry onto a sheet of parchment paper. Place it on a baking tray. If the edges are curled or too thick, gently flatten them.
- Score a border about 1cm (half an inch) from the edge. don’t cut all the way through. This helps the crust puff up around the toppings like a frame.
- Spread the tomato passata (or sauce) inside the border. Don’t drown it-just a light, even layer.
- Add your cheese and scatter your toppings over the top. Don’t overload it. Puff pastry is delicate. A little goes a long way.
- Season with salt, pepper and herbs. A light drizzle of olive oil finishes it off beautifully.
- Bake for 15-20 minutes or until the edges are puffed and golden brown and the cheese is bubbly.
- Top with fresh herbs once it’s out of the oven, if you’re into that sort of thing.
What I Learnt
Here’s where it gets interesting.
Making Jamie’s puff pastry pizza taught me a few smart kitchen tricks:
- Puff pastry is a secret weapon. It turns basic ingredients into something that feels special. No kneading. No proving. Just roll, top, bake.
- Less is more. I was tempted to pile on the toppings. But too much weight flattens the pastry. Keep it light and let the base shine.
- That border trick? Genius. It’s such a simple move but gives the whole thing a legit pizza vibe with crust and all.
- Fresh herbs matter. A few basil leaves or a sprinkle of oregano at the end takes the flavor from ’nice’ to “next level”.
It’s one of those recipes where the technique is more important than exact measurements. Once you understand the concept, you can go wild with variations.
Recipe Tweaks For Jamie Oliver’s Puff Pastry Pizza
Jamie’s puff pastry pizza is already a fun twist on the classic. It’s quick, flaky and full of flavor. But there’s plenty of room to make it your own.
1. Swap the Base Sauce:
Jamie often goes with a simple tomato sauce but don’t stop there.
- Pesto (basil or sun-dried tomato) gives it a rich, herby hit.
- Garlic cream sauce or even a dollop of ricotta can turn it into more of a white pizza vibe.
- Want heat? Mix harissa or chili oil into your base.
2. Play With Cheese:
Mozzarella is the go-to but puff pastry doesn’t mind you mixing it up.
- Add crumbled goat cheese or feta for tang.
- Fontina, Gruyère or sharp cheddar melt beautifully and bring depth.
- A sprinkle of Parmesan right before baking adds a salty kick and a golden crust.
3. Get Creative With Toppings:
This is where things get really fun.
- Roast veggies like zucchini, peppers or mushrooms beforehand so they don’t get watery.
- Thin slices of prosciutto, chorizo or even anchovies bring salt and umami.
- Craving greens? Drop arugula or baby spinach on right after baking-they’ll wilt just enough with the residual heat.
- Add a drizzle of honey or balsamic glaze at the end for a gourmet finish.
4. Puff Pastry Pro Tips:
Let your puff pastry fully thaw but keep it cold when you roll it out. Warm pastry turns floppy and won’t puff properly.
Score a border around the edge before baking. it helps create that lovely raised crust. And prick the inside with a fork to stop it ballooning like a pillow.
Storage Tips For Leftovers
If you’ve managed not to eat the whole thing, congrats. Leftovers are gold-but puff pastry is fussy.
1. Cool It First:
Don’t shove it in the fridge hot. Let it come to room temp so you don’t trap steam in the container. that’s what makes the pastry go soggy.
2. Use Paper Towels:
Line your storage container with paper towels. They absorb any moisture hanging around. You can even lay another on top before sealing the lid.
3. Refrigerate, Don’t Freeze (If You Can Avoid It):
Refrigerated leftovers will keep for about 2-3 days. After that, the pastry starts to wilt and lose its magic. Freezing is possible but the texture won’t be quite the same. If you do freeze, wrap slices in parchment and foil. Reheat from frozen in a hot oven-never microwave-to crisp it back up.
4. Reheat Right:
Oven or toaster oven is the way to go.
Preheat to 375°F (190°C) and heat for 8-10 minutes, directly on the rack or a baking sheet. If it starts to brown too fast, loosely cover with foil.
What To Eat With Jamie Oliver’s Puff Pastry Pizza?
This isn’t your greasy Friday-night pizza, so you can dress it up or down depending on the occasion.
1. Light & Fresh
- A peppery arugula salad with lemon vinaigrette cuts through the richness perfectly.
- Add shaved Parmesan and toasted pine nuts for texture.
- A side of marinated olives, pickled onions or grilled artichokes works wonders.
2. Cozy Comfort
- Try a bowl of roasted tomato soup or butternut squash bisque. They’re warming, smooth and cozy against the crisp pastry.
- A side of garlic green beans or roasted carrots gives balance and adds color to your plate.
3. Drinks That Work
- Crisp white wine like Sauvignon Blanc or a light Pinot Noir pairs great.
- Don’t overlook bubbly-Prosecco and puff pastry are surprisingly dreamy together.
- For a non-alcoholic option, go for a lightly sparkling lemonade or iced herbal tea.
FAQs
How Do I Make Jamie Oliver’s Puff Pastry Pizza?
Start by preheating your oven. Roll out the puff pastry, add your choice of toppings (cheese, tomatoes, etc.), and bake for 15-20 minutes at 200°C until crispy.
Can I Use Store-bought Puff Pastry For Jamie Oliver’s Pizza?
Yes! Store-bought puff pastry works perfectly for this recipe. Just roll it out and follow the rest of the steps.
What Are Some Topping Ideas For Jamie Oliver’s Puff Pastry Pizza?
You can go classic with cheese and tomato or get creative with toppings like prosciutto, mushrooms, olives, or fresh basil.
