Name: Upside-Down Pepperoni Pizza Tarts Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-inspired
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 sheet of ready-rolled puff pastry; 1/4 cup grated parmesan; 1 egg, whisked (for egg wash); 1 tablespoon sweet chilli jam

There’s something downright magical about these crispy, cheesy little pockets of flavor I’ve come to adore. The Upside-Down Pepperoni Pizza Tarts Recipe combines all the best parts of a pepperoni pizza with a clever twist that keeps the pastry perfectly crisp and the filling decadently gooey. Trust me, once you try this, you’ll want to make it again and again.

The image shows four small rectangular pizzas on white parchment paper over a white marbled surface. Each pizza has a golden-brown crispy crust with slightly uneven edges. The top three pizzas have a layer of melted cheese with a red tomato sauce spread unevenly on top, garnished with thin strips of fresh green basil leaves scattered across. The pizza on the top left appears to have more cheese, lightly browned and bubbly, without visible tomato sauce or herbs. Near the top right corner, there is a wooden honey dipper with some honey spilled on the surface. A small white bowl with dark red chili oil sauce is visible at the bottom left corner, with some green basil pieces scattered around it. 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

What makes this Upside-Down Pepperoni Pizza Tarts Recipe so special? Well, it’s not just the mouthwatering combination of spicy pepperoni and melty mozzarella—it’s how the upside-down method keeps the pastry perfectly crisp while locking in all those savory flavors. Plus, it’s simple enough that you can whip these up on a weeknight but impressive enough to bring to a party.

Perfectly Crispy Pastry: The upside-down technique prevents sogginess, giving you that satisfying crunch every time.
Simple Ingredients: You only need a few pantry staples which makes it ideal for last-minute cravings or snacks.
Customizable Flavors: Easily swap out toppings or add your own twist to match your mood or dietary needs.
Great for Sharing: These tarts are the perfect bite-sized treat that everyone will reach for at your next gathering.

Ingredients & Why They Work

This recipe hits all the right notes because of its carefully chosen ingredients. The pepperoni brings spice and richness, mozzarella gives that classic stretchy cheese appeal, and the puff pastry acts as the buttery canvas holding it all together. Plus, the addition of fresh basil and sweet chili jam adds brightness and a little zing that really makes the flavors pop.

Flat lay of eighteen slices of bright red pepperoni arranged neatly, six whole uncracked garlic cloves with pale papery skins, a small white bowl filled with rich red pizza sauce, a small white bowl of fine white salt crystals, a small white bowl of freshly ground black pepper, a small white bowl heaped with shredded mozzarella cheese, a large sheet of golden ready-rolled puff pastry, a small white bowl of finely grated pale yellow parmesan, a small pile of vibrant green fresh basil leaves, chopped finely, and a small white bowl containing glossy deep red 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: Use good-quality slices with a bit of fat for that authentic, slightly spicy finish.
Garlic cloves: Fresh crushed or confit garlic adds a sweet, mellow depth without overpowering.
Pizza sauce or crushed tomatoes: A good sauce balances acidity and sweetness—homemade or store-bought works just fine.
Salt and black pepper: Essential for seasoning; don’t skip this step as it lifts all the other flavors.
Mozzarella: Grated fresh mozzarella melts evenly; it’s the gooey star of the show.
Puff pastry sheet: Ready-rolled is the secret weapon here—it’s buttery, flaky, and quick to use.
Parmesan: Grated parmesan on top adds a perfect nutty crunch once baked.
Fresh basil leaves: Chopped basil brings a bright, herbal finish that cuts through the richness.
Sweet chili jam: This little drizzle adds unexpected sweet heat that ties everything together beautifully.

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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 playing around with the toppings on these tarts, and honestly, you can’t go wrong. Adding some sliced olives or roasted red peppers gives it a Mediterranean vibe, or tossing in some chili flakes can crank up the heat if you’re feeling adventurous. It’s a great base recipe that’s open to your interpretation.

Variation: I once swapped out the pepperoni for thinly sliced spicy chorizo—gave it an amazing smoky punch that everyone loved.
Vegetarian Twist: Replace pepperoni with sautéed mushrooms and caramelized onions for a cozy, meat-free bite.
Gluten-Free Option: Use gluten-free puff pastry to accommodate dietary needs without sacrificing flakiness.
Seasonal Flavors: In summer, fresh cherry tomatoes and basil make a fresh, juicy topping that works beautifully.

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

Four rectangular pieces of dough are placed on a baking tray lined with parchment paper on a white marbled surface. Each piece is brushed with a light yellow egg wash and covered with a thick layer of white shredded cheese, spread unevenly across the surface. The dough edges are slightly uneven, and some cheese shreds have fallen onto the parchment paper. Soft shadows fall over the baking tray, giving a natural light effect. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Arrange the Pepperoni & Garlic

First things first, preheat your oven to 200°C (400°F fan) and line your baking tray with parchment paper. Divide your pepperoni into six small piles—three slices per tart—and scatter crushed garlic on top of each. This little layer is the flavor foundation. I use confit garlic when I have it on hand because it’s milder and richer, but fresh works beautifully too.

Step 2: Add Sauce and Mozzarella

Mix your pizza sauce or crushed tomatoes with salt and pepper, then spoon this over each pepperoni pile. Don’t be shy here—a generous amount ensures the filling is juicy and flavorful. Top with grated mozzarella, which melts into a divine cheesy layer that pulls everything together.

Step 3: Seal with Puff Pastry

Unroll the puff pastry and slice it into six equal rectangles. Make sure each piece is large enough to cover and seal around your pepperoni and cheese piles. Place each puff pastry rectangle gently on top, pressing the edges down with your fingers to lock in the filling—this step keeps everything magically together during baking.

Step 4: Brush, Sprinkle, and Bake

Whisk an egg and brush it all over the puff pastry to give it that irresistible golden shine. Then sprinkle grated parmesan evenly on top for a subtle, crisp finish. Pop your tray into the oven for about 20 minutes until the pastry is deeply golden and beautifully puffed.

Step 5: Flip & Finish with Basil and Sweet Chili Jam

Once baked, carefully flip each tart upside-down onto a plate or board—you’ll reveal the pepperoni and cheese side now toasted perfectly on top. Drizzle sweet chili jam over the warm tarts and sprinkle with chopped fresh basil for that fresh, fragrant pop. I always serve these right away so you get that delightful mix of crispy, oozy, and saucy in every bite.

Top Tip

After making this recipe a dozen or so times, I’ve realized a few little tricks that make all the difference in getting restaurant-quality results at home:

Use Confit Garlic When You Can: It’s softer and less harsh, which beautifully complements the pepperoni without overpowering.
Don’t Overload the Filling: Too much sauce or cheese can cause soggy pastry—stick to a modest yet flavorful layer.
Press Edges Firmly: Sealing the pastry well keeps the filling contained and helps the puff pastry rise evenly.
Flip Carefully: Use a thin spatula and let the tart cool a minute or two before flipping to avoid breaking.

How to Serve Upside-Down Pepperoni Pizza Tarts Recipe

pepperoni pizza tarts - Serving Suggestion

Garnishes

I love topping these tarts with fresh chopped basil for a fragrant burst of green color and freshness. The sweet chili jam is non-negotiable in my book, adding a sweet-spicy kick that perfectly contrasts the salty pepperoni. Sometimes I add a pinch of chili flakes or a splash of balsamic glaze too for extra depth.

Side Dishes

These tarts pair wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or a simple side of roasted vegetables. For a heartier option, try garlic roasted potatoes or a classic Caesar salad. They’re super versatile, so pick your favorite sides to complement the bold flavors.

Creative Ways to Present

For parties, I like to serve these tarts on a wooden board arranged in a circular pattern with little bowls of the sweet chili jam and extra fresh basil leaves for dipping and garnish. It makes for a colorful, inviting display that encourages sharing — perfect finger food for casual get-togethers or game nights.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and sometimes I purposely make extra because they’re so good), store them in an airtight container in the fridge. Reheat within 2 days for the best texture. The pastry stays crispier if reheated in the oven or a toaster oven rather than the microwave.

Freezing

You can freeze these tarts either before baking (seal well and freeze them on the tray first, then transfer to a bag) or after cooling fully once baked. To bake from frozen, add a few extra minutes to the cooking time. I prefer freezing unbaked for convenience and better texture upon baking.

Reheating

Reheat your tarts in a preheated oven at 180°C (350°F) for about 10 minutes until warmed through and the pastry crisps up again. Avoid microwaving as it tends to make the puff pastry soggy and chewy, which you definitely don’t want here.

Frequently Asked Questions:

Can I use homemade pizza sauce instead of store-bought?

Absolutely! Homemade pizza sauce works beautifully and lets you control the seasoning exactly how you like it. Just make sure it’s not too watery to avoid soggy pastry.

What is the best way to prevent soggy pastry?

The upside-down baking method used in this recipe is key because the pastry bakes on top, insulated from moisture. Also, avoid overloading the filling with sauce and brush the pastry edges firmly to seal in the juices.

Can I make these tarts ahead of time?

Yes, you can assemble the tarts ahead and keep them covered in the fridge for a few hours before baking. They’re also freezer-friendly if you want to prepare in bulk and bake fresh when needed.

What drinks go well with Upside-Down Pepperoni Pizza Tarts?

These tarts pair beautifully with a cold lager, a light red wine like Pinot Noir, or even a sparkling water with lemon to cleanse the palate between bites.

Final Thoughts

Honestly, the Upside-Down Pepperoni Pizza Tarts Recipe has become my go-to crowd-pleaser because it’s so easy, flavorful, and just downright fun to make. I love sharing these warm, cheesy bites with friends and family, knowing I didn’t have to slave for hours to pull off something impressive. Give it a try—I have a feeling it’ll become one of your favorites too!