Puff Pastry Truffle Pizza (Printable)

Crispy puff pastry with truffle oil, figs, goat cheese, and honey creates a savory-sweet gourmet delight.

# Ingredient List:

→ Puff Pastry Base

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

→ Toppings

02 - 4 to 5 fresh figs, thinly 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

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out the thawed puff pastry on the lined baking sheet and score a 0.4 inch border around the edges, taking care not to cut completely through.
03 - Lightly brush the pastry surface, excluding the scored border, with olive oil.
04 - Arrange sliced figs evenly on the pastry, leaving the border clear.
05 - Distribute crumbled goat cheese over the figs and sprinkle fresh thyme leaves if using.
06 - Drizzle half of the truffle oil atop 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 golden and puffed.
08 - Remove from oven and immediately drizzle with remaining truffle oil and honey while still warm. Slice and serve right away.

# Tips from the Pros:

01 -
  • It looks and tastes impossibly fancy but comes together faster than you'd think, making you the hero of any gathering.
  • The contrast of crispy pastry, creamy goat cheese, sweet figs, and earthy truffle creates such a satisfying flavor dance that everyone asks for the recipe.
  • There's something deeply gratifying about peeling back those puffed pastry layers and tasting the warmth of honey dripping through.
02 -
  • Thawed puff pastry is forgiving, but don't let it sit around getting warm—work with it straight from the fridge because cold pastry puffs better and stays crispier.
  • The drizzles of honey and truffle oil at the end are not optional flavor additions; they're what transform this from nice to unforgettable, so don't skimp or skip them.
03 -
  • Keep your truffle oil in a cool, dark place and use it within a year of opening—it's precious, and its flavor fades if it sits around.
  • If your figs are very ripe and juicy, pat them dry with a paper towel before arranging them so excess moisture doesn't make the pastry soggy.
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