Puff Pastry Vegetable Pizza

Thaw: 40 minutes
Prep: 20 minutes
Bake: 15 minutes

Serves: 4

This large rectangular pizza is perfect for last-minute snacks. Roll out a thawed Pepperidge Farm® Puff Pastry Sheet and bake until golden. Then top with pasta sauce, sautéed broccoli mixture and sprinkle with shredded mozzarella or Swiss. Bake till cheese melts.

ingredients

1/2 pkg. (11.75 oz.) Pepperidge Farm® Puff Pastry Sheets (1 sheet)
2 tsp. vegetable oil
1 cup small broccoli flowerets
1 cup sliced mushroom
1/2 cup chopped green OR red pepper
1 small onion, chopped
3/4 cup Prego® Traditional Italian Sauce
1 1/2 cups shredded mozzarella cheese or cup Swiss cheese

directions

THAW pastry sheet at room temperature 40 min. Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Roll into 15"x10" rectangle and place on baking sheet. Fold over edge about 1/2" to form rim. Prick center of pastry rectangle thoroughly with fork. Bake 10 min.

HEAT oil in skillet. Add broccoli, mushrooms, pepper and onion and cook until tender.

SPREAD pasta sauce over crust to rim. Top with vegetable mixture. Sprinkle with cheese. Bake 5 min. or until cheese is melted. Cut into 8 pieces*.

TIP: *For appetizers, cut into 16 pieces.

Or use any of your favorite pizza toppers: pepperoni, sliced pitted olives, pizza cheese or sausage.