Puff Pastry Truffle Pizza (Printable)

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

# Required Ingredients:

→ Puff Pastry Base

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

→ Toppings

02 - 4–5 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 - Freshly ground black pepper, to taste
09 - Sea salt, to taste

# Preparation Steps:

01 - Set the oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Roll out the thawed puff pastry sheet on the prepared baking sheet. Score a 0.4-inch border around the edges without cutting through.
03 - Lightly brush the exposed pastry within the scored border with olive oil.
04 - Distribute sliced figs evenly over the pastry area inside the border.
05 - Sprinkle crumbled goat cheese over the figs and scatter fresh thyme leaves if desired.
06 - Drizzle half the truffle oil on top and season with sea salt and freshly ground black pepper to taste.
07 - Bake for 18 to 20 minutes or until the puff pastry is golden and visibly puffed.
08 - Remove from oven and while warm, drizzle with remaining truffle oil and honey. Slice and serve immediately.

# Expert Suggestions:

01 -
  • It looks impressive enough to serve at a dinner party but comes together in under thirty minutes, which means you can actually enjoy your guests instead of panicking in the kitchen.
  • The contrast of crispy, buttery pastry against creamy goat cheese and sweet figs feels indulgent but never heavy—perfect for when you want something special without the guilt.
  • Truffle oil does most of the flavor work, so even if you're not confident in the kitchen, this recipe makes you look like you absolutely are.
02 -
  • If your oven runs hot, start checking at 16 minutes—burnt pastry corners are salvageable in theory but disappointing in practice, while underbaked pastry will be soggy and won't hold up to the toppings.
  • The honey must go on while the pastry is still warm; cold pastry and room-temperature honey don't meld together, and you'll end up with sticky puddles instead of a glossy finish.
03 -
  • Always let puff pastry thaw slowly at room temperature—rushing it in the microwave or with warm water can unevenly soften the layers and ruin the puff.
  • Truffle oil is potent and gets more fragrant when warm, so reserve some to drizzle after baking rather than using it all before the oven; the second drizzle makes it taste like you know what you're doing.
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