Mexican Pizza

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 olives

1. Heat the oven to 400°F.

2. 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.

3. 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.
Makes: 4 servings (serving size- 1/4 pizza).


Kitchen Clip
For an additional topping option, cook 1/4 cup diced onion, 1/2 cup sliced mushrooms and 1/4 pound bulk Italian sausage in a skillet until the meat is browned and cooked through. Pour off the fat before sprinkling the topping over the pizza.