Puff Pastry Truffle Pizza (Printable version)

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

# Needed ingredients:

→ 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 tablespoon truffle oil
05 - 2 tablespoons honey
06 - 1 tablespoon fresh thyme leaves (optional)
07 - 1 tablespoon olive oil
08 - Freshly ground black pepper, to taste
09 - Sea salt, 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, taking care not to cut through completely.
03 - Brush the entire pastry surface, excluding the scored border, lightly with olive oil.
04 - Arrange the sliced figs evenly over the pastry, avoiding the border area.
05 - Scatter the crumbled goat cheese evenly over the figs. Optionally, sprinkle fresh thyme leaves on top.
06 - Drizzle half of the truffle oil over the toppings. Season with sea salt and freshly ground black pepper to taste.
07 - Bake in the preheated oven for 18 to 20 minutes, until the pastry is golden and puffed.
08 - Remove from oven and immediately drizzle remaining truffle oil and honey over the warm pizza. Slice and serve promptly.

# Expert Suggestions:

01 -
  • It takes barely half an hour from start to table, yet tastes like you've been planning it all day.
  • The contrast of crispy pastry, creamy goat cheese, and sweet figs with that umami whisper of truffle oil feels indulgent without requiring fancy technique.
  • One tray feeds four people as an elegant appetizer or two people as a luxurious lunch, making it both practical and show-stopping.
02 -
  • Don't skip the border score—it's the difference between a flat sheet and a puffed, restaurant-quality edge that gives the whole thing structure and elegance.
  • The timing of the truffle oil and honey matters; add them while the pastry is warm so the flavors meld into the cheese rather than sitting on top as a garnish.
  • Fresh figs are crucial here—if you can't find them or they're not in season, this dish loses its soul, so it's worth waiting or substituting with apricots instead.
03 -
  • Buy your truffle oil from a specialty shop where you can ask about the quality—real truffle oil is worth the extra few euros, and it makes a noticeable difference in flavor.
  • If your puff pastry starts to soften while you're topping it, slide the whole sheet into the freezer for five minutes to firm it back up before baking.
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