Thaw your sheet of puff pastry at room temperature for 40 minutes.
Preheat oven to 425 F and line a large sheet pan with parchment paper.
Unroll the pastry sheet. Then use rolling pin to spread out to desired length and flatten out the creases. I rolled mine at about 10x14.
Use the tip of a knife to score a border about ½ inch from the edge of the puff pastry sheet. Be careful not to cut all the way through.
Lightly brush the entire pastry surface with oil and transfer it to the sheet pan. Bake for 10 minutes until golden brown.
Wash and slice your vegetable toppings. Set aside.
Once the puff pastry is done baking, it will be puffed up. Spread the pizza sauce and spread it evenly within the border.
Top with the shredded cheese and veggie toppings then put it in the oven for another 10-12 minutes. Remember not to overcrowd or add too many toppings. Doing so can result in a soggy puff pastry pizza.
Once out of the oven, garnish with fresh basil leaves and enjoy fresh!