Mexican Pizza

A fusion flavor favorite! The best of Italy blends with the best of
Mexico in this flaky pastry pizza. Guaranteed to fly off the table!

Mexican Pizza
from Campbell's Kitchen

Thaw Time: 40 min.
Prep Time: 20 min.
Bake Time: 15 min.

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1
sheet), thawed
3/4 cup Prego® Traditional Italian Sauce
1/4 cup Pace® Picante Sauce
3/4 cup shredded mozzarella cheese
3/4 cup shredded Cheddar cheese
1/4 cup sliced pitted ripe olive

Heat the oven to 400°F.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry
sheet into a 15 x 10-inch rectangle. Place the pastry onto a baking
sheet. Prick the pastry thoroughly with a fork. Bake for 10 minutes or
until the pastry is golden brown.

Stir the Italian sauce and picante sauce in a small bowl. Spread the
sauce mixture on the pastry to within 1/2 inch of the edge. Top with
the cheeses and sprinkle with the olives. Bake for 5 minutes or until
the cheese is melted.

Serves 4.

Kitchen Clip This great pizza begs for add ons. Top each square
with fresh salsa. Or, add shredded lettuce and a dollop of sour cream.
Ground beef or shredded chicken wouldn't hurt either!
Received on Thu Jan 7 11:11:57 2010