Name: Puff Pastry Spring Breakfast Pizza with Asparagus and Herbed Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Lebanese
Ingredients: 1 Puff Pastry Sheet, find in the freezer section and thaw according to directions; 1 package garlic and herbs Boursin cheese or similar, 5oz; Juice of 1 lemon; 6-8 stalks of asparagus, trimmed; 6-8 sprigs of spring onions or scallions, ends trimmed; Black Caraway Seeds; Maldon Flake Salt; 6-8 eggs, adjust to your preference, divided (one for your egg wash); 1/2 cup crumbled feta cheese; Black Pepper; Fresh mint leaves; Fresh arugula; Olive Oil

Jump to Recipe

I'm a fan of any kind of pizza but especially when it's quick, easy and definitely a way to impress guests. This Puff Pastry Spring Breakfast Pizza is so quick to put together and a wonderful brunch dish to serve for a holiday gathering or simply the weekend. Puff pastry is stocked in the freezer, thaws within 40 minutes and the rest is just a few pantry staple ingredients including some seasonal asparagus and spring onions.

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If you have never used puff pastry - NOW IS YOUR TIME! Make this breakfast pizza and use your other pastry to make these Za'atar Cheese Rolls - BRUNCH DONE! Inspired by one of my closest friends who LOVES brunch and all things eggy - this pizza has a puff pastry base, a good smear of Boursin cheese (or any herbed soft cheese), spring asparagus spears, spring onions, baked eggs, feta cheese and the most divine black caraway and salt crust - seriously SO GOOD!

When you want to be fancy but have ZERO time - this is the dish to make. I'd pair with some mimosas of course!

Ingredients

You know when we cook we can adjust and adapt to our needs and pantry staples but here is the rundown of what I used.

Puff Pastry - A true hero - puff pastry can be found in the freezer section of your grocery store. I have a package in my freezer at ALL TIMES! Minimal time to thaw, it is so flaky and delicious - different than traditional dough. It really is a way to impress any guest or just make a damn good meal! I usually get the Pepperidge Farm brand because it's always stocked. But use whatever brand you like. If you're feeling fancy and want to make your own, my friend Kelli over at Everyday Pie has a full tutorial!
Boursin Cheese - I'm using garlic and herb Boursin cheese but other options include rondele or even an herby cream cheese. Basically an herby soft, spreadable cheese. Costco usually sells the 3 pack of Boursin for the best price and actually on sale right now for $7.29.
Fresh Lemon - Using this to thin our cheese to make it nice and spreadable. The tanginess also adds a nice fresh flavor.
Asparagus - I'm using asparagus because they are in season - you could use cauliflower, zucchini or spring peas in their place.
Spring Greens - I purchased these long spring green chives from the Asian grocery store - fresh chives or scallions would be comparable.
Eggs - Eggs for our final puff pastry pizza but also using one as an egg wash to adhere our seeds.
Feta Cheese - The feta cheese gives the pie a little umph and extra flavor.
Black Caraway Seeds - If you haven't had black caraway seeds before - they are quite delish, they look like black sesame seeds but have a harder texture and unique taste. We use them on our white pizza. You can get them at a Middle Eastern grocery store or online of course.
Flake Salt - Maldon salt is my fav and sprinkling on the crust with the caraway seeds is magical when it's baked! The pizza itself doesn't really need much salt because of the salty cheeses but this extra bit is so needed! I grab the boxes from Amazon and have on hand always for finishing.
Black Pepper
Fresh Mint
Fresh Arugula
Olive Oil
Flour

See recipe card for quantities.

Instructions

20 minutes and you're done (+ thaw time) - it's really a fabulous brunch appetizer. So easy and easy to work with the dough

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Allow your pastry dough to thaw according to package instructions. Preheat your oven to 425 degrees. Once thaw, sprinkle a bit of flour and roll out into about 10x14 rectangle. If there are any seams that are torn, press together to adhere.

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Place onto a parchment lined half sheet pan. Create a shallow border around the entire pastry. Using a sharp small knife about 1" from the edge score the dough without cutting through. This will be your border for your seeds and salt. It will also be the area that puffs.

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In a small bowl, mix your Boursin cheese and a squeeze of lemon. Mix until a creamy consistency forms. You want it to be spreadable. Spread onto your puff pastry inside the border line in an even layer.

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Whisk one egg and a splash of water and brush your border. Sprinkle black caraway seeds and flake salt all over the edges.

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Trim your asparagus and green onions and place onto your pizza in any style you want. Add as much or as little. I kept it on the lighter side but you can certainly add more.

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Bake for 8 minutes then remove from oven. Crack your eggs on the top - I try to do one in each corner and one in the center. Place back into oven and bake for another 10-12 minutes until eggs are set and pastry is browned.

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Remove from oven and finish with crumbled feta, black pepper, fresh mint, fresh arugula and olive oil. Break egg yolks open and allow to spread along pizza.

Slice and enjoy!

Top tip

If you don't have a rolling pin - a wine bottle works great!

Substitutions and Variations

Here are a few substitutions and variation that you may want to try.

Cheese - As mentioned above, you sub your creamy cheese for Rondele or a garlic and herb cream cheese. You can also sub a cheesier/melty cheese in place of feta. Add a bit of gruyere for an elevated flavor.
Spring Vegetables - Use whatever spring green veggie you'd like on the pizza - spring peas would be great, leeks and some thinly sliced potatoes would also be delicious. Be creative!
Bacon - What's breakfast without bacon? If you'd like to add some bacon or prosciutto - cook beforehand and sprinkle on the eggs after cracking. You can also add slices of fresh prosciutto when removing from oven for a less crispy version.

Equipment

A few of my favorite items in the kitchen and used here in the recipe:

Storage and Reheating

This is good in the fridge or 2-3 days. I'd pop into the toaster oven or your standard oven to reheat. This will allow the puff pastry to crisp up well. Heat to 400 and bake for 5-8 minutes.

This unfortunately does not freeze well, especially because of the eggs, it's best eaten the day of.

I hope you enjoy this Puff Pastry Breakfast Pizza with Asparagus and Herbed Cheese as much my family does - feel free to adjust and make your own!

If you make Puff Pastry Breakfast Pizza with Asparagus and Herbed Cheese, please let me know by leaving a rating and review below!

As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter , Tiktok and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette

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