Puff Pastry Truffle Pizza (Print)

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

# What you'll need:

→ Puff Pastry Base

01 - 1 sheet thawed puff pastry (approximately 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 It:

01 - Preheat the oven to 400°F (200°C) 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 (1 cm) border around the edges without cutting through.
03 - Lightly brush the puff pastry, excluding the border, with olive oil.
04 - Arrange sliced fresh figs evenly over the brushed puff 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, then season with sea salt and freshly ground black pepper to taste.
07 - Bake for 18 to 20 minutes until the pastry is puffed and golden brown.
08 - Remove from oven and immediately drizzle with the remaining truffle oil and honey while warm.
09 - Slice into portions and serve without delay.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when you really spent fifteen minutes assembling.
  • The contrast of crispy pastry, creamy cheese, and jammy figs with that peppery truffle finish feels genuinely luxurious.
  • You can make it ahead, pop it in the oven when guests arrive, and have something stunning ready in twenty minutes.
02 -
  • Never arrange your toppings while the pastry is raw or the weight will press it down instead of letting it puff—oil first, toppings second, oven third.
  • The honey and truffle oil finish is not optional; it's what transforms assembled ingredients into something that tastes like you understand flavor.
03 -
  • Let puff pastry thaw completely before unrolling it or you'll get cracks and uneven puffing that looks careless.
  • The honey really does need to go on while the pastry is still warm—it won't seep into the pastry if you wait until it cools, and it's the difference between something that tastes integrated and something that tastes assembled.
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