Puff Pastry Truffle Pizza (Printable Copy)

A crispy puff pastry topped with figs, goat cheese, and truffle oil, finished with a honey drizzle.

# What You Need:

→ Puff Pastry Base

01 - 1 sheet thawed puff pastry (approximately 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 - Sea salt, to taste
09 - Freshly ground black pepper, to taste

# How to Make:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Unroll the puff pastry onto the baking sheet and score a 0.4-inch border around the edges without cutting through.
03 - Lightly brush the interior of the puff pastry, excluding the border, with olive oil.
04 - Evenly distribute sliced figs over the prepared pastry, keeping the border clear.
05 - Scatter crumbled goat cheese over the figs and sprinkle with fresh thyme leaves if desired.
06 - Drizzle half of the truffle oil atop the toppings, then season with sea salt and black pepper to taste.
07 - Place the baking sheet in the oven and bake for 18 to 20 minutes, or until the pastry is golden and puffed.
08 - Remove from oven and immediately drizzle with the remaining truffle oil and honey while still warm.
09 - Slice into portions and serve promptly.

# Expert Advice:

01 -
  • It comes together in under thirty minutes but tastes like you spent hours in the kitchen.
  • The contrast between crispy pastry, creamy cheese, and jammy figs never gets old.
  • Truffle oil does the heavy lifting here, making something elegant feel completely effortless.
02 -
  • Don't skip thawing the pastry at room temperature—a cold sheet won't puff, and you'll end up with a dense base instead of those beautiful flaky layers.
  • The truffle oil must go on after baking; heat destroys its delicate fragrance, so save it for the warm-but-not-cooking finish.
  • If your honey is crystallized, warm it gently in a small pan so it drizzles smoothly instead of clumping.
03 -
  • Buy the best truffle oil you can find because it's the star ingredient—cheap versions taste hollow and won't do the dish justice.
  • If your figs are very large, halve them instead of slicing; you want them to caramelize, not steam, and thinner pieces cook faster than you'd expect.
Return