Puff Pastry Truffle Pizza (Printable)

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

# What You Need:

→ Puff Pastry Base

01 - 1 sheet puff pastry, thawed (approximately 8.8 oz)

→ Toppings

02 - 4 to 5 fresh figs, sliced
03 - 4.2 oz goat cheese, crumbled
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. Line a baking sheet with parchment paper.
02 - Roll out the puff pastry sheet on the prepared baking sheet. Score a 0.4 inch border around the edges without cutting all the way through.
03 - Lightly brush the entire pastry, excluding the border, with olive oil.
04 - Evenly arrange the sliced figs over the pastry, keeping the border clear.
05 - Scatter crumbled goat cheese over the figs. Sprinkle fresh thyme leaves if using.
06 - Drizzle half of the truffle oil over the toppings. Season with sea salt and freshly ground black pepper to taste.
07 - Bake for 18 to 20 minutes until the pastry is golden and puffed.
08 - Remove from oven and immediately drizzle with remaining truffle oil and honey while still warm.
09 - Slice and serve immediately for optimal texture and flavor.

# Expert Hints:

01 -
  • It looks like you spent hours in the kitchen when it actually takes 30 minutes start to finish.
  • The contrast between crispy pastry, creamy cheese, and sweet figs with a whisper of truffle feels like a restaurant dish you're serving from your own kitchen.
  • Works perfectly for last-minute entertaining or when you want something fancy that doesn't demand stress.
02 -
  • Puff pastry is temperamental about timing—thaw it in the refrigerator, not on the counter, or it becomes sweaty and won't puff properly.
  • The border you score is crucial; without it, you get soggy edges and uneven puffing, so take those thirty seconds to do it right.
  • Adding the honey while everything is warm is non-negotiable; it transforms from sticky drizzle into glossy coating that looks intentional rather than accidental.
03 -
  • Keep your pastry brush slightly damp so the olive oil spreads evenly without dragging the delicate dough around.
  • If your figs are very firm, slice them just before assembly so they stay beautiful and don't oxidize and darken.
  • Splurge on quality truffle oil—the cheap imitation stuff tastes chemical and defeats the whole purpose of elevating simple ingredients into something special.
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