When it comes to impromptu entertaining, sure, you could grab few bags of chips from the store. But imagine how much more impressed your friends will be when you set out squares of this Brie-gilded puff pastry pizza and casually mention how you just sorta tossed it together. Which is exactly why we always keep balsamic vinegar in the pantry, puff pastry in the freezer, and a wedge of Brie in the fridge.Renee Schettler Rossi

A sliced piece of Puff Pastry Pizza with Balsamic Mushrooms on a white plate with a clear goblet in the background.

Puff Pastry Pizza with Balsamic Mushrooms

5 / 2 votes
This puff pastry pizza with balsamic mushrooms is a cinch to make. Sauté shallots and mushrooms, spread tomato pesto on puff pastry, add some Brie cheese and bake. Baddabing baddaboom.
David Leite
Servings3 servings
Calories659 kcal
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour


For the balsamic mushrooms

  • 2 tablespoons butter
  • 2 tablespoons minced shallot or onion
  • 2 large garlic cloves, minced (about 1 tablespoon)
  • 6 ounces finely chopped portobello mushrooms
  • 1 teaspoon soy sauce
  • 2 teaspoons balsamic vinegar
  • Salt, to taste

For the puff pastry pizza

  • 1 sheet frozen puff pastry, thawed
  • 3 tablespoons prepared sun-dried tomato pesto
  • 3 to 4 ounces Brie, rind removed
  • 1 scallion, chopped (both green and white parts)


Prep the oven

  • Preheat the oven to 400°F (200°C).

Make the balsamic mushrooms

  • Melt the butter in a skillet over medium heat. Add the shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add the mushrooms and cook, stirring, until the mushrooms release their juices and most of the liquid evaporates, about 8 minutes. Stir in the soy sauce and vinegar and continue cooking until the liquid is absorbed, another 2 minutes or so. Add salt to taste. (The duxelles may be refrigerated up to 1 week or frozen up to 2 months; bring to room temperature before using.)

Make and bake the puff pastry pizza

  • Unfold the pastry sheet. Cut the pastry into 9 squares. Arrange the pastry pieces on an unbuttered baking sheet. On each piece, smear some tomato pesto, then top with duxelles, followed by a lump of Brie, and then sprinkle with scallions.
  • Bake 15 to 18 minutes, until the pastry puffs and browns and the cheese melts. Let the pastries rest for a few minutes and then serve hot or at room temperature.
Great Bar Food at Home by Kate Heyhoe

Adapted From

Great Bar Food at Home

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Serving: 1 portionCalories: 659 kcalCarbohydrates: 44 gProtein: 14 gFat: 48 gSaturated Fat: 18 gPolyunsaturated Fat: 5 gMonounsaturated Fat: 22 gTrans Fat: 1 gCholesterol: 50 mgSodium: 583 mgPotassium: 337 mgFiber: 3 gSugar: 4 gVitamin A: 539 IUVitamin C: 2 mgCalcium: 88 mgIron: 3 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2007 Kate Heyhoe. Photo © 2007 Alexandra Grablewski. All rights reserved.

Recipe Testers’ Reviews

This puff pastry pizza is an easy appetizer to prepare for guests! Since the balsamic mushroon duxelles can be prepared ahead of time, all that’s left to do is just to assemble the ingredients and pop the whole thing in the oven. My guests loved the flaky, light crust and the deep flavors of the mushrooms and sun-dried tomatoes.

Next time, I will add a generous amount of brie. The small blobs I portioned out weren’t enough to stand up to the salty tang of everything else.

Great for last-minute entertaining.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    I made a double batch of the duxelles, and have been using it for pizzas with roasted cherry tomatoes and a bit of crème fraîche, and even as the first part of breakfast pizzas topped with a pastured egg. Such a great staple item for busy weeks, and when I am eating cheese again, will definitely try this brie topped treat tho! The touch of balsamic and soy takes this to a whole new level.

    1. Irene, so glad you like it! I went through a phase when I was making this every weekend for several weeks. So easy.