Garden Vegetable Pizza
| 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells |
| 1 tbsp. vegetable oil |
| 1/2 lb. small broccoli flowerets (about 1 1/2 cups) |
| 4 1/2 oz. mushrooms, sliced (about 1 1/2 cups) |
| 1 medium green OR red pepper, chopped (about 3/4 cup) |
| 1 small onion, chopped (about 1/4 cup) |
| 3/4 cup Prego® Traditional Italian Sauce or Prego® Organic Mushroom or Tomato & Basil Italian Sauce |
| 1 cup shredded mozzarella or Swiss cheese (about 4 ounces) |
| Thaw the pastry shells at room temperature for 40 minutes or until they’re easy to handle. Heat the oven to 400°F. Lightly grease 2 baking sheets. On a lightly floured surface, roll the pastry shells into 7-inch circles. Put the pastry circles on the baking sheets. Using a fork, prick the pastry circles thoroughly. Bake for 10 minutes or until golden. Leave the pastry circles on the baking sheets, and place the sheets on wire racks. Set aside. 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. Spread the Italian sauce over the pastry circles to within 1/2-inch of the edge. Divide the vegetable mixture among the pastry circles and top with the cheese. Bake for 5 minutes or until the cheese is melted. Serves 6. |
