Garden Vegetable Pizzas

These vegetable pizzas are especially good because the crust is made
from puff pastry...try them, you're going to love them!

Garden Vegetable Pizzas
from Campbell's Kitchen

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

1 pkg. (10 ounces) Pepperidge Farm(R) 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(R) Traditional Italian Sauce or Prego(R) Organic Mushroom
or Tomato & Basil Italian Sauce
1 cup shredded mozzarella or Swiss cheese (about 4 ounces)

Directions:
 Thaw the pastry shells at room temperature for 40 minutes or until they
are easy to handle. Heat the oven to 400 degreesF. 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.

Kitchen Clip:
Serve with a Caesar salad using prepared dressing and Pepperidge Farm(R)
Classic Caesar Croutons.
Received on Fri Jul 10 13:05:43 2009