Puff Pastry Vegetable Pizza


This large rectangular pizza, topped with broccoli, mushrooms, peppers and cheese, is perfect for last-minute snacks. And since it's made with a puff pastry crust, it's perfect for entertaining too.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Serves: 4
1 star 2 star 3 star 4 star 5 star
4 17



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 2 tsp. vegetable oil

  • 1 cup broccoli florets

  • 1 cup sliced mushrooms (about 3 ounces)

  • 1 small green pepper or red bell pepper, chopped (about 1/2 cup)

  • 1 small onion, chopped (about 1/4 cup)

  • 3/4 cup Prego® Pizzeria Style Pizza Sauce

  • 1 1/2 cups shredded mozzarella cheese or Swiss cheese (about 6 ounces)


  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 15x10-inch rectangle and place onto a baking sheet.  Fold over the edges 1/2 inch on all sides, pressing firmly to form a rim.  Prick the center of the pastry thoroughly with a fork.

  3. Bake for 10 minutes or until the pastry is golden brown.

  4. Heat the oil in a 10-inch skillet over medium heat.  Add the broccoli, mushrooms, pepper and onion and cook until they're tender, stirring occasionally.

  5. Spread the sauce on the pastry.  Top with the vegetable mixture.  Sprinkle with the cheese.

  6. Bake for 5 minutes or until the cheese is melted.

  7. Recipe Note: This recipe serves 16 as an appetizer.

  8. Flavor Variation: Add any of your favorite pizza toppers: pepperoni, sliced pitted olives or cooked crumbled sausage.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


The 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.

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Submitted by:
Kelly R.
Date: 3/16/2006

4 star rating

"I made this recipe as a last-minute dinner. My husband loved it."

Submitted by:
Zoe R.
Date: 5/30/2006

4 star rating

"DELICIOUS!! The puff pastry vegetable pizza is excellent!"

Submitted by:
Ted K.
Date: 8/19/2006

4 star rating

"Adding sliced green olives and using the mozzarella cheese turned this into a very nice meal."

Submitted by:
Lisa F.
Date: 3/11/2007

4 star rating

"This is a huge hit in my house! I make half of it with vegetables for me and half with pepperoni and olives for my guy, and he loved it! I heated it longer than it said, until I was sure it was cooked through and the crust was brown, about 15 minutes total, but this may be my oven. This is always a hit in my house, with numerous toppings! This is an excellent pizza crust! Thanks!"

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