Puff Pastry Truffle Pizza (Print Version)

Crispy puff pastry topped with truffle oil, figs, goat cheese, and honey for a savory-sweet delight.

# Components:

→ Puff Pastry Base

01 - 1 sheet thawed puff pastry (approx. 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 - Freshly ground black pepper, to taste
09 - Sea salt, to taste

# Directions:

01 - Preheat the oven to 400°F and 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 - Brush the entire pastry excluding the border lightly with olive oil.
04 - Arrange the sliced figs evenly over the pastry, keeping the border clear.
05 - Scatter the crumbled goat cheese over the figs and sprinkle with fresh thyme leaves if using.
06 - Drizzle half of the truffle oil over the toppings, then season with sea salt and freshly ground black pepper.
07 - Bake for 18 to 20 minutes or until the pastry is golden and puffed.
08 - Remove from the oven and immediately drizzle with remaining truffle oil and honey. Slice and serve warm.

# Expert Advice:

01 -
  • The contrast between buttery, puffed pastry and silky goat cheese with that honeyed finish tastes like you spent hours in the kitchen.
  • It comes together in under 30 minutes, which means you can impress people without the stress.
  • It's naturally vegetarian, elegant enough for guests, and casual enough for a solo snack with a glass of wine.
02 -
  • The timing between pulling it from the oven and drizzling the final oil and honey is critical—do this while it's still steaming or you lose the magic of how the warmth carries the scent.
  • Over-brushing the pastry with olive oil before baking makes it greasy rather than crispy, so err on the side of less rather than more.
  • Figs that are slightly underripe won't soften as much during baking, so pick ones that are already ripe and ready to eat on their own.
03 -
  • Score the pastry border gently enough to mark it but not cut through—you want that edges to puff up dramatically and frame your toppings like a golden border.
  • If your figs are very large, slice them a bit thicker so they don't disappear into the pastry as it bakes and puffs around them.
  • The magic happens in that split second when you pull it from the oven and immediately drizzle the warm truffle oil and honey—the warmth carries the scent directly to your nose.
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