Garden Vegetable Pizzas
Thaw Time: 40 minutes
Bake Time: 15 minutes
Prep Time: 30 minutes
Makes: 6
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Puff Pastry Vegetable Pizza
Pepperoni Pizza
Ingredients
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
1 tablespoon vegetable oil
1/2 pound small broccoli flowerets (about 1 1/2 cups)
4 1/2 ounces mushrooms, sliced (about 1 1/2 cups)
1 medium green
OR
red pepper, chopped (about 3/4 cup)
1 small onion, chopped (about 1/4 cup)
3/4 cup Prego® Traditional Italian Sauce
or
Prego® Organic Mushroom
or
Tomato & Basil Italian Sauce
1 cup shredded mozzarella
or
Swiss cheese (about 4 ounces)
Directions
Thaw the pastry shells at room temperature for 40 minutes or until they’re easy to handle. Heat the oven to 400°F. Lightly grease 2 baking sheets.
On a lightly floured surface, roll the pastry shells into 7-inch circles. Put the pastry circles on the baking sheets. Using a fork, prick the pastry circles thoroughly. Bake for 10 minutes or until golden. Leave the pastry circles on the baking sheets, and place the sheets on wire racks. Set aside.
Heat the oil in a 10-inch skillet over medium-high heat. Add the broccoli, mushrooms, pepper and onion and cook until the vegetables are tender-crisp.
Spread the Italian sauce over the pastry circles to within 1/2-inch of the edge. Divide the vegetable mixture among the pastry circles and top with the cheese. Bake for 5 minutes or until the cheese is melted.
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This recipe has been
rated by 6 members.
"This is a great recipe to make that gets all the kids involved to make their own, ind
ividual pizzas. The crust is sooo much tastier than regular pizza dough and it is a fun way to get everyone involved in making dinner
...
More >
!"
"My grandkids went crazy over this! What more needs to be said?"
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