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

Recipe

Ingredients

  • 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)

Directions

  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

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.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Comments

More Recipes