🌍 Famous Flaky Puff Pastry Pizza

My favorite hotel is in London and unfortunately they have an amazing late-night room service menu.  One troublesome menu item is their pizza made with puff pastry and is only one dial away from being brought to your door.  After a few tries we created a version that can be served as an appetizer of party snack and luckily too much work at 3 AM to whip up.

Check out the magazine

Photo courtesy of Edible DC Magazine. They came to Le Poisson Bleu for a day of cooking including our 🌍 famous flaky puff pastry pizza.



  • 1 sheet frozen puff pastry (preferably Dufour), thawed
  • ¼ pound soppressata (Italian hot dry salami, thinly sliced)
  • 1 pepperoni (thinly sliced)
  • 1 package mozzarella cheese
  • ½ teaspoon red pepper flakes
  • ½ tablespoon dried oregano
  • 3 Roma tomatoes, sliced thinly

The Tools

  • Rolling pin
  • Silpat sheet
  • Half baking sheet
  • Pizza cutter or pizza scizors

Making It

  • This is an easy one, just bring all the ingredients out.

Time to Cook

  • Set oven to 400 degrees
  • Take a thawed sheet of puff pastry and place flat on a silpat or parchment paper. Use a roller to flatten out to almost the size of the baking sheet. Prick entire sheet with a fork and put in fridge for 10 minutes.
  • Take out of fridge, bake for 8 minutes and remove. Layer the entire baked sheet with soppressata, then top with 1 layer of sliced mozzarella cheese covering the entire sheet. Packaged, pre-sliced mozzarella from the grocery works best with this.
  • Sprinkle the red pepper flakes on the top of the cheese. Next, add a layer of pepperoni on top of the cheese, leaving ½ inch between each slice. Sprinkle with the dried oregano. Top with sliced Roma tomatoes to cover the entire pizza.
  • Bake for 15 minutes or so on a high rack in the oven, or until the cheese is golden brown on the sides.
  • Let rest for 5–7 minutes, then put on cutting board to serve.

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