Individual Veggie Pizzas
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Individual Veggie Pizzas

  • Thaw: 40 minutes
  • Prep: 30 minutes
  • Bake: 10 minutes
  • Serves: 6

Ingredients & Directions

  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, thawed
  • 1 tablespoon vegetable oil
  • 1.5 cups fresh broccoli florets
  • 1.5 cups 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)

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

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.

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

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.

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.

Bake for 5 minutes or until the cheese is melted.