Easy Vegetable Pizza

This large rectangular pizza, topped with broccoli, mushrooms, peppers and cheese, is perfect for last-minute snacks.  It's also great for entertaining too.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 20 minutes
  • total: 20 minutes
  • Serves: 4



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 2 teaspoons vegetable oil
  • 1 cup small broccoli florets
  • 1 cup sliced mushrooms (about 3 ounces)
  • 1 small green or red bell pepper, chopped (about 1/2 cup)
  • 1 small onion, chopped (about 1/4 cup)
  • 3/4 cup Prego® Traditional Italian Sauce
  • 1 1/2 cup 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 tender, stirring occasionally.  Season to taste with salt and pepper.

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

  6. Bake for 10 minutes or until the crust is browned and the cheese is melted.  Serve with grated Parmesan cheese and crushed red pepper, if desired.

  7. You can substitute 1 can (13.8 ounces) refrigerated pizza crust for the puff pastry.  Just make sure to spray the baking sheet with cooking spray before adding the crust.

  8. You can add any of your favorite pizza toppers: pepperoni, sliced pitted olives or cooked crumbled sausage.

Bottom Crust Recipe

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