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American·Appetizer

Puff Pastry Pizza Popper

A clever French-inspired technique turns puff pastry into the ultimate crispy, flaky pizza snack. By par-baking, compressing the centers, and adding a Parmesan-crusted bottom, these 'pizza poppers' avoid the sogginess usually associated with puff pastry crusts.

Prep

20m

Cook

47m

Total

67m

Serves

—

Method

  1. 01

    Lay out the partially frozen puff pastry on parchment paper. Use a 2 1/4 to 2 1/2-inch round cutter to punch out circles. Transfer circles to a parchment-lined sheet pan. Use a smaller cutter to punch the center of each circle, leaving about a 3/8-inch border, but do not remove the center piece; simply press it back into place.

    Step 1
    Watch · 1:03
  2. 02

    Bake the pastry circles in the center of a 400°F (200°C) oven for about 20 minutes until puffed and golden brown. Note that the rounds may bake into an oval 'football' shape.

    Step 2
    Watch · 2:14
  3. 03

    Let the pastry cool for 5 minutes, then flip each piece over. Generously grate Parmesan cheese over the bottoms to add flavor and a crispy crust. Flip them back over and use a teaspoon to firmly press down the center pastry circle, creating a well while leaving the outer ring uncompressed.

    Step 3
    Watch · 2:46
  4. 04

    Return the pressed pastry shells to the 400°F (200°C) oven for 7 minutes. Remove from the oven and let them sit for 10 to 15 minutes to cool and dry out, which ensures maximum crispiness.

    Step 4
    Watch · 3:32
  5. 05

    Fill each center with a generous tablespoon of pizza sauce. Top with a healthy amount of shredded mozzarella and a slice of pepperoni. Gently press the pepperoni down to ensure it stays in place during the final bake.

    Step 5
    Watch · 5:02
  6. 06

    Bake one final time at 400°F (200°C) for about 20 minutes, or until the cheese is bubbling and browned and the pepperoni is crisp. Transfer to a wire rack to cool slightly before serving.

    Step 6
    Watch · 5:46

From Chef John

  • “Around the outside, around the outside, around the outside.”
  • “That my friends is the best way and in my opinion the only way to enjoy a proper puff pastry pizza.”
  • “You are after all the Chef John of what a French chef would call a pizza volley.”