Puff Pastry Truffle Pizza (Print Version)

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

# What You'll Need:

→ Puff Pastry Base

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

→ Toppings

02 - 4 to 5 fresh figs, sliced
03 - 4.2 oz crumbled goat cheese
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 without cutting through.
03 - Lightly brush the entire pastry except the border with olive oil.
04 - Arrange sliced figs evenly over the pastry, leaving the border clear.
05 - Scatter crumbled goat cheese over the figs. Sprinkle with fresh thyme leaves if using.
06 - Drizzle half of the truffle oil over the toppings. Season with sea salt and freshly ground black pepper.
07 - Bake for 18 to 20 minutes, until golden and puffed.
08 - Remove from oven. Drizzle remaining truffle oil and honey over the warm pastry. Slice and serve immediately.

# Additional Tips::

01 -
  • The pastry puffs up golden and crackling while staying tender underneath, creating a textural contrast that feels restaurant-quality.
  • Figs and goat cheese are a surprisingly perfect match, especially when honey and truffle oil bring everything into focus.
  • Ready in thirty minutes, which means you can serve something genuinely impressive without stress.
02 -
  • Don't cut all the way through that border, or your pastry won't rise dramatically—a light score is all you need.
  • Adding the honey while everything is still warm makes it coat beautifully instead of sitting on top; it's a tiny detail that matters.
  • If your figs are very large, slice them thinner so they cook through instead of drying out on top while the pastry bakes.
03 -
  • Keep your puff pastry cold until the last moment—cold pastry puffs more dramatically than warm pastry.
  • The honey is best drizzled immediately after baking when everything is still warm, so it flows into all the crevices and caramelizes slightly at the edges.
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