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

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 3/4 cup Prego® Pizzeria Style Pizza Sauce
  • 1/4 cup Pace® Picante Sauce
  • 3/4 cup shredded mozzarella cheese(about 3 ounces)
  • 3/4 cup shredded Cheddar cheese(about 3 ounces)
  • 1/4 cup sliced pitted black olives

Directions

  1. Heat the oven to 400°F.

  2. 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.

  3. 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.

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.

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