Roll the dough

1. Thaw the puff pastry in the fridge overnight, or let it sit on the counter for 30 minutes before you’re ready to bake.
2. Preheat the oven to 425 F (220 C).  Line one sheet tray with a piece of parchment

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   paper.
3. Lightly sprinkle your counter with a little flour.  Place the sheet of puff pastry on top the counter, and then sprinkle a little more flour over the top of the pastry.
4. Roll the dough into a rectangle that is close to the size of your sheet tray.  If you feel like the dough is resisting rolling, let it rest for a minute before you continue to roll.  If you’re using store-bought puff pastry, you probably won’t need to roll it much.
5. When the dough is the right size, lift up the dough, and then set it on top of the parchment

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   .  You may need to roll the dough a little bit on top of the parchment

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   as it will probably shrink a little bit, but avoid stretching the dough as it will buckle and not lay flat.
6. Poke the dough with a fork all along the surface.  This will keep the pastry from puffing up uncontrollably while it bakes.

Top the pizza

1. Spread your dough with about 1/4 cup of your sauce of choice.  If you want to make 2 flavors of pizza on the same sheet of dough, divide the sauce amount between the two.  Here I used 2 tablespoons of pesto and 2 tablespoons of pizza sauce.
2. Top the sauce with your cheese and then layer on the meat and any other toppings you’d like.  Be sure not to overload the dough.  If you want to add any seasonings like red pepper flakes, pepper or nutmeg, sprinkle them on top.

Bake the pizza

1. Bake the pizza for 15-18 minutes until the edges are golden brown and the bottom is crisp.
2. Let the pizza sit for a couple minutes, and then cut it up into small squares to serve.
3. The pizza is best fresh out of the oven.  Wrap up any leftovers in foil and store them in the fridge for up to 2 days.  Reheat leftovers in a toaster oven at 375 just until the cheese is melty again.