Mexican Pizza
Mexican Pizza
Who knew that you could combine zesty south-of-the-border ingredients with flavorful pizza ingredients on a flaky puff pastry crust and get such fabulous results?
- Thaw: 40 minutes
- Prep: 20 minutes
- Bake: 15 minutes
- Serves: 4
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Need help?
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipThe kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.
If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.
Always flip and place the cut side of the Puff Pastry down on the baking sheet.
You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.
Bottom Crust
Thawing and Rolling Puff Pastry
Recipe
Ingredients
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1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
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3/4 cup Prego® Pizzeria Style Pizza Sauce
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1/4 cup Pace® Picante Sauce
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3/4 cup shredded mozzarella cheese
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3/4 cup shredded Cheddar cheese
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1/4 cup sliced pitted ripe olive
Directions
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Heat the oven to 400°F.
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Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 10-inch rectangle. Place the pastry onto a baking sheet. Prick the pastry thoroughly with a fork. Bake for 10 minutes or until the pastry is golden brown.
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Stir the pizza sauce and picante sauce in a small bowl. Spread the sauce mixture on the pastry to within 1/2 inch of the edge. Top with the cheeses and sprinkle with the olives. Bake for 5 minutes or until the cheese is melted.
Comments
Submitted by:
Margaret B.
Date: 8/2/2005
"Good."
Submitted by:
Margaret B.
Date: 9/19/2005
"if can find in our recipe box will make again"
Submitted by:
Cynthia B.
Date: 12/15/2005
"Deliciosa!!!!"
Submitted by:
Herak S.
Date: 2/23/2011
"Love it :)"
Submitted by:
Marla P.
Date: 4/5/2011
"Not what I was expecting at all. Not good."
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