Garden Vegetable Pizzas

Extra-special, but super-simple is perfect for Friday night supper.

Garden Vegetable Pizzas
from Campbell's Kitchen

Thaw Time: 40 min. - Prep Time: 30 min. - Bake Time: 15 min.

1 pkg. (10 oz.) Pepperidge Farm® Frozen Puff Pastry Shells
1 tbsp. vegetable oil
1 1/2 cups small broccoli flowerets (about 1/2 lb.)
1 1/2 cups sliced mushrooms (about 4 1/2 oz.)
1 medium green OR red pepper, chopped (about 3/4 cup)
1 small onion, chopped (about 1/4 cup)
3/4 cup Prego(R) Traditional Pasta Sauce
1 cup shredded mozzarella OR Swiss cheese (4 oz.)

Directions:
1. 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.
2. On a lightly floured surface, roll the shells into 7-inch circles.
Put the circles on the baking sheets. Using a fork, prick the pastry
thoroughly. Bake for 10 minutes or until golden. Leave the pastry on the
baking sheets, and place the sheets on wire racks. Set aside.
3. Heat the oil in a 10-inch skillet over medium-high heat. Add the
broccoli, mushrooms and pepper and cook and stir until the vegetables
are tender-crisp.
4. Spread the pasta sauce over the pastry to within 1/2-inch of the
edge. Top with the vegetable mixture and the cheese. Bake for 5 minutes
more or until the cheese melts. Serves 6.

Kitchen Clip:
Set out a variety of pizza toppings and let everyone make their own.
Toss a big salad of greens and vinaigrette to enjoy while pizzas are in
the oven.
Received on Fri Jun 9 12:50:37 2006