Individual Veggie Pizzas

Pizza night gets deliciously different when individual-sized pizza crusts, made from puff pastry shells, are topped with pizza sauce, colorful vegetables and mozzarella cheese.  It's a tasty way to eat more veggies.
  • thaw: 40 minutes
  • prep: 30 minutes
  • cook: 10 minutes
  • bake: 15 minutes
  • Serves: 6



  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, thawed
  • 1 tablespoon vegetable oil
  • 1 1/2 cup fresh broccoli florets
  • 1 1/2 cup sliced mushrooms (about 4 ounces)
  • 1 medium green pepper or red bell pepper, chopped (about 3/4 cup)
  • 1 small onion, chopped (about 1/4 cup)
  • 3/4 cup Prego® Pizzeria Style Pizza Sauce
  • 1 cup shredded mozzarella cheese or Swiss cheese (about 4 ounces)


  1. Heat the oven to 400°F. Lightly grease 2 baking sheets.

  2. On a lightly floured surface, roll each pastry shell into a 7-inch circle.  Place the pastry circles onto the baking sheets. Using a fork, prick the pastry circles thoroughly.

  3. Bake for 10 minutes or until the pastries are golden.  Let the pastries cool on the baking sheets on wire racks.

  4. 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, stirring occasionally.

  5. Spread 2 tablespoons sauce on each pastry to within 1/2-inch of the edge.  Divide the vegetable mixture among the pastries and top with the cheese.

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

Bottom Crust Recipe

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