PUFF PASTRY BREAKFAST PIZZA

This easy puff pastry breakfast pizza is a fabulous way to use frozen puff pastry sheets! Want to have a delicious breakfast meal in 30-minutes? Try this recipe out.

This flaky pastry makes this pizza perfect for breakfast, brunch, lunch or light dinner – or can be served as an appetizer too!  What I love about this recipe is that you can use any toppings you wish.  For this vlog, I am using spinach, egg whites, cherry tomatoes, green onions, and feta cheese for a delicious breakfast treat.

Is Puff Pastry Pizza Healthy?

The short answer is NO.  In general, puff pastry crust gets its flakiness and flavour from butter and salt, and they really aren’t known for their health benefits. However, you can load up with many healthy toppings to achieve some balance!

Do You Bake Puff Pastry Before Filling?

Some recipes do not require it, however we will be blind-baking for this recipe! Blind baking is used to keep the puff pastry crust from becoming soggy due to a wet filling (in this case, our egg whites). Blind-baking allows the crust to cook most of the way through, so that when it goes back into the oven with the toppings, it only needs a few more minutes to get nice and golden brown.

Additionally, we’ll add an egg wash to the puff pastry crust before our blind-bake to create a moisture barrier, so that the egg whites do not penetrate into our puff pastry pizza crust. That’s how we make sure the pastry stays flaky and crispy, and not soggy!

Recipe tips

  • Scoring the puff pastry with a knife (or pizza cutter) about 1-in from the edge of the pastry creates an elevated, puffy border around the pizza toppings.  Make sure you don’t cut through the pastry.
  • Pricking the puff pastry with a fork, ensures crispiness by releasing steam during baking and helps prevent uneven puffy areas.

Ingredients:

  • 1 sheet frozen puff pastry, thawed
  • Handful of Baby Spinach
  • Egg whites from 2 large eggs (or ¼ cup) – save the yolks + 1 tablespoon water whisked together for an egg wash
  • 10-12 cherry tomatoes, cut in halves
  • 1/3 cup crumbled Feta
  • 1 Spring Onion, thinly sliced
  • Salt & Pepper to taste

Instructions:

  1. Preheat your oven to 425°F on a conventional oven. If using the Sharp SSC2489GS 3-in-1 Combination Steam Oven, preheat to 400°F on the Convection Bake mode, 1 tray, 10 mins.
  2. Place the thawed puff pastry sheet on parchment paper and using a paring knife or pizza cutter, gently score a 1-inch border along its edges.
  3. Using a fork, prick the puff pastry (inside the border only)
  4. Brush all over with egg wash.  Discard any remaining egg wash.
  5. Transfer to a baking sheet, and blind bake the crust for 10 minutes. Remove from oven. The centre of the pastry will have puffed up, press down with the back of a spoon, and let cool for about 5 minutes before adding toppings.
  6. Spread toppings inside the scored border with spinach, egg whites, tomatoes, feta cheese, green onions, salt and pepper.
  7. Return to oven and bake for an additional 10 minutes.
  8. Remove from oven, and cut into 8 equal squares.

Variations:

  • Cheese – You can substitute a cheesier/melty cheese in place of feta, such as monterey jack or mozzarella. Also try Boursin Garlic & Herb, Smoked Gouda, or Gruyere for an elevated flavour.
  • Vegetables – Use whatever green veggie you like on pizza – asparagus, arugula, leeks, and peas.  Be creative!
  • Bacon – What’s breakfast without bacon or prosciutto?  Just remember to cook beforehand and sprinkle over the eggs before putting in oven. You can also add slices of fresh prosciutto when removing from oven for a less crispy version.

Enjoy!