Name: Upside-Down Pepperoni Pizza Tarts Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 18 slices pepperoni; 6 garlic cloves, crushed (or use confit garlic); 3/4 cup pizza sauce (or crushed tinned tomatoes); 1 teaspoon salt; Good grind of black pepper; 1 cup grated mozzarella; A handful of fresh basil leaves, chopped; 1 tablespoon sweet chilli jam; 1 sheet of ready-rolled puff pastry; 1/4 cup grated parmesan; 1 egg (for egg wash)

There’s something incredibly fun about flipping tradition on its head, and this Upside-Down Pepperoni Pizza Tarts Recipe does just that. Imagine all your favorite pizza flavors tucked beneath a golden, crispy puff pastry crust—easy to make, delightful to eat, and super impressive for gatherings or a weekday treat.

The image shows four small square mini pizzas on white parchment paper over a white marbled surface. Each pizza has a golden-brown crispy crust with slightly burnt edges. The top layer is bright red tomato sauce, spread unevenly, with melted cheese beneath it creating an orange tint around the edges. Fresh green basil leaves, sliced thinly, are scattered on top of each pizza. In the top right corner, there is a wooden honey dipper with some honey dripped around it. Some extra basil leaves are scattered on the parchment paper for decoration. A small bowl with dark chili oil sauce is partly visible at the bottom left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Upside-Down Pepperoni Pizza Tarts Recipe
Top Tip
How to Serve Upside-Down Pepperoni Pizza Tarts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Upside-Down Pepperoni Pizza Tarts Recipe

Why You'll Love This Recipe

This Upside-Down Pepperoni Pizza Tarts Recipe combines the best of both worlds: the rustic charm of pizza toppings with the buttery, flaky magic of puff pastry. It’s made even better by how simple it is to prepare but still feels special—trust me, your friends will be asking for the recipe.

Effortless assembly: You layer the toppings first and then seal them with puff pastry, skipping the hassle of rolling out dough.
Perfect party snack: Individual tarts are easy to share and make for a fun finger food everyone enjoys.
Flavor-packed: The combination of pepperoni, garlic, and basil delivers that classic pizza vibe in a crispy, elevated bite.
Soggy pastry? Never: The upside-down method keeps the pastry crisp and golden, no matter how juicy the filling is.

Ingredients & Why They Work

The ingredients here feel familiar because they’re straight from that perfect pepperoni pizza combo. What makes these tarts special is the layering and how puff pastry crisps up when baked upside down—so each bite has that golden crust with a luscious, cheesy, spicy interior. Grab quality pizza sauce and fresh basil for flavor that really pops.

Flat lay of eighteen slices of fresh pepperoni arranged neatly, three cloves of crushed garlic with natural texture, a small white bowl filled with vibrant red pizza sauce, a small white bowl of fine salt crystals, a small white bowl containing freshly ground black pepper, a small pile of shredded mozzarella cheese, a perfectly whole and uncracked brown egg, a sheet of golden ready-rolled puff pastry folded simply, a small mound of grated parmesan cheese, a handful of bright green chopped basil leaves, and a small white bowl with glossy sweet chilli jam, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pepperoni: Provides that spicy, hearty punch every good pizza needs—use your favorite brand or even spicy variants if you like a kick.
Garlic cloves: Fresh crushed garlic adds depth; if you have garlic confit, it mellows the flavor beautifully for a richer taste.
Pizza sauce (or crushed tomatoes): The base of the topping with a nice balance of tang and sweetness—seasoned with salt and pepper to taste.
Mozzarella cheese: Melts perfectly, giving that stretchy, gooey texture iconic to pizzas.
Ready-rolled puff pastry sheet: Saves time and bakes into a flaky, golden encasing that's the highlight of the tart.
Grated parmesan: Sprinkled on top, it adds sharpness and an extra crunchy finish.
Fresh basil leaves: Added after baking for a fresh, aromatic burst that brightens each bite.
Sweet chili jam: The unexpected drizzle adds a delightful sweet-spicy contrast that takes these tarts to the next level.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love trying out little tweaks to this Upside-Down Pepperoni Pizza Tarts Recipe that suit my mood or who I’m cooking for. It's a flexible recipe, so feel free to personalize it based on what you have on hand or your flavor preferences.

Variation: Sometimes I swap out pepperoni for sliced mushrooms and olives when I want a veggie-focused twist — it’s just as tasty and perfect for picky eaters.
Dairy-free option: Use a vegan cheese alternative and skip the parmesan sprinkle to accommodate dairy sensitivities without losing that melty texture.
Spice it up: Add a pinch of red pepper flakes in the sauce or on top before baking to bring extra heat.
Make mini-tarts: Cut the puff pastry into smaller squares for bite-sized party appetizers that disappear quickly!

Step-by-Step: How I Make Upside-Down Pepperoni Pizza Tarts Recipe

Four rectangular pieces of dough are laid out in a 2 by 2 grid on brown parchment paper over a white marbled surface. Each dough piece is pale beige with uneven edges and has an uneven yellowish layer of egg wash brushed on top. A thick layer of shredded white cheese is spread over each dough piece, with some cheese spilling over the edges and scattered on the parchment. Soft shadows fall across the scene, adding depth. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Set up your base with pepperoni and garlic

Preheat your oven to 200°C (400°F fan). Line a baking tray with parchment paper for easy cleanup. Divide your pepperoni slices into six equal piles—three slices per tart. Spread these piles evenly on your tray, creating neat little mounds. Then, scatter one crushed garlic clove (or a confit garlic piece) on each pepperoni pile. This garlic infusion melts during baking and balances the savory pepperoni beautifully.

Step 2: Layer on the sauce and cheese

If you're using tinned crushed tomatoes, mix them with a teaspoon of salt and a good grind of black pepper for seasoning. Spoon a generous amount of your pizza sauce or the seasoned tomatoes over each pepperoni pile—enough to coat but not drown. Next, sprinkle the grated mozzarella evenly over each mound. This creamy layer is what gives that melty, irresistible texture every pizza lover craves.

Step 3: Seal with puff pastry and prep for baking

Unwrap your puff pastry and cut it into six rectangles, making sure each piece will fully cover a tart. Don't just eyeball it—place each piece over a pile to check sizing. Press the edges gently with your fingers to seal the pastry down onto the fillings, forming a neat little pocket. Then, beat an egg and brush this egg wash all over the puff pastry. This helps that beautiful golden color develop.

Step 4: Bake and flip for best crunch

Sprinkle grated parmesan all over the pastry tops, then pop the tray into your oven. Bake for around 20 minutes, until the pastry is puffed, crispy, and deeply golden brown. This is the magic moment! Once out, carefully flip each tart over using a spatula so the toppings face up. This upside-down flip keeps the crust crisp beneath all those juicy toppings—no soggy bottoms here! Finally, drizzle a bit of sweet chili jam on top and scatter fresh chopped basil for that lovely fresh finish.

Top Tip

From my kitchen experiments with this recipe, I’ve learned a few little things that take it from great to stellar. The upside-down technique is clever, but a few tweaks during prep ensure your tarts come out perfectly every time.

Proper pastry size: Cutting the puff pastry just right to cover your fillings is critical—too small and you lose the seal, too big and it’s a doughy mess around the edges.
Don’t overload topping: Overfilling makes flipping tricky and can result in soggy pastry. Keep a light but flavorful layer for the best balance.
Use the egg wash: This simple step gives the pastry that irresistible golden color and a slight crispness — don’t skip it!
Flip gently: Let the tart cool just a minute after baking before flipping to avoid spills and keep the beautiful shape intact.

How to Serve Upside-Down Pepperoni Pizza Tarts Recipe

Upside-Down Pepperoni Pizza - Serving Suggestion

Garnishes

I love topping my tarts with fresh chopped basil—it adds a pop of color and a fresh, peppery brightness that lifts the richness. The drizzle of sweet chili jam is my personal twist; the sweet heat perfectly complements the savory pepperoni. A sprinkle of crushed chili flakes or an extra dusting of parmesan always works too if you want to jazz them up more.

Side Dishes

These tarts pair wonderfully with crisp, fresh side salads—think arugula with a lemon vinaigrette or a classic Caesar for some crunch and acidity to balance the richness. Or keep things casual and serve alongside garlic breadsticks or roasted veggies for a hearty, casual meal.

Creative Ways to Present

For parties, I like arranging these upside-down tarts on a large wooden board with little bowls of extra sweet chili jam and fresh basil on the side for guests to garnish their own. Mini versions are great for cocktail parties or kids’ lunchboxes, and you can get creative with cutting shapes using cookie cutters for festive themes.

Make Ahead and Storage

Storing Leftovers

I usually store leftover tarts in an airtight container in the fridge for up to 2 days. To keep the pastry from going soggy, I place parchment paper between layers if I have to stack them. They still taste great cold but do reheat nicely.

Freezing

These tarts freeze beautifully. After baking and cooling completely, I wrap each tart individually in foil and freeze them. When I’m ready to eat, I thaw overnight in the fridge and crisp them up quickly in a hot oven—the taste and texture come back almost like fresh!

Reheating

To reheat, I pop the tarts in a preheated 180°C (350°F) oven for about 10 minutes to refresh the crispness of the puff pastry. Avoid microwaving if you want to keep the pastry flaky—it tends to get soggy fast that way.

Frequently Asked Questions:

Can I make these tarts ahead of time and bake later?

Yes! Assemble the tarts as directed and keep them covered in the fridge for up to 24 hours before baking. Just add a minute or two to the baking time if they’re chilled so they heat through properly.

What if I don't have puff pastry on hand?

If you don’t have puff pastry, you can use filo pastry for a lighter, crispier result, though it requires layering with butter between sheets. Alternatively, a biscuit or pie dough can work, but the texture and flavor will differ from the classic puff pastry look and crunch.

Can I use different toppings instead of pepperoni?

Absolutely! This recipe is very versatile. You can swap pepperoni for cooked sausage, mushrooms, roasted veggies, or even a mix of different cheeses. Just be mindful of moisture content to keep the pastry from getting soggy.

Why do you flip the tarts after baking?

Flipping the tarts after baking keeps the puff pastry at the bottom, preventing it from becoming soggy from the toppings. It also lets you showcase the beautiful pepperoni and cheese layer on top while enjoying the contrasting textures of crispy pastry and gooey filling.

Final Thoughts

I hope you give this Upside-Down Pepperoni Pizza Tarts Recipe a whirl soon—it’s one of those dishes that feels fancy but actually makes weeknight cooking easier and more fun. Whether you’re sharing with friends or sneaking a few bites when no one’s looking, the crispy pastry and melty, flavorful filling is a guaranteed winner. Don’t forget to drizzle that sweet chili jam for a little surprise punch of flavor—I promise, it’s worth it!