Pizza Primavera Recipe -
Pizza Primavera Recipe
  • READY IN 20 mins

Pizza Primavera

Recipe by  

"This Pillsbury® pizza crust is topped with spinach and veggies and made using Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce--dinner ready in 20 minutes."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins

    20 mins


  1. Heat oven to 425 degrees F. Spray large cookie sheet with cooking spray. Unroll pizza dough on cookie sheet; press into 15x12-inch rectangle. Bake 6 to 8 minutes or until light golden brown.
  2. Meanwhile, in 10-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add frozen stir-fry vegetables; cook 6 to 8 minutes or until onions are tender.
  3. Spread 3/4 cup of the cooking sauce evenly over partially baked crust. Arrange peppers and onions evenly over sauce; top with spinach leaves. Drizzle with remaining cooking sauce. Sprinkle with cheese.
  4. Bake 8 to 10 minutes or until crust is golden brown. Sprinkle pizza with olives and seasoning.
Kitchen-Friendly View


  • In place of the frozen pepper and onion stir-fry mixture, you can use 1 cup of chopped onion and 1 cup of any color bell pepper.
  • To change it up, use a different cheese. Try using provolone or Monterey Jack.

Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2012

Four stars with my changes. The thought of putting frozen vegetables as a topping for pizza left me pun intended. I topped with chopped onion, garlic, chopped artichoke hearts, sundried tomatoes and olives. With those changes, this was a very acceptable pizza. Thanks for sharing

Most Helpful Critical Review
Sep 30, 2012

I found the sauce for this pizza to be a little odd. I enjoyed the peppers and onions, which I sauteed until they caramelized before putting them on the pizza, but we didn't finish the pan as we might have otherwise. I would like to try this again with, perhaps, the garlic recipe starter.

Sep 11, 2012

This was a very easy and very quick meal to prepare. And very tasty to boot! 5 Stars for that! I only made a couple of minor changes. I used frozen peppers but added red onion and then sauteed them all together with some minced garlic. I found that the amount of sauce used on the pizza was quite enough. Perfect even. The creamy Parmesan Basil sauce was very flavorable and gave the pizza an added "ompf" for sure. However, I didn't need to use the rest for dipping sauce. It would have been too much, in my opinion. Anyway, I highly recommend this recipe.

Oct 18, 2012

This pizza was okay but not great. The sauce was pretty bland in my opinion. I think I might take another reviewer's suggestion and use the garlic recipe starter next time and add some seasonings to the crust.

Dec 17, 2012

I made three ingredient changes, based on what I had on hand: Mixed up the crust from a dry package, used alfredo sauce instead of Progresso cooking sauce, and green olives instead of kalamata. Not bad. I did use the italian seasoning. If I do it again, I may add a little garlic powder sprinkled over the alfredo sauce. Thank you for the recipe.

Sep 18, 2012

The Progresso Recipe Starters Basil Sauce makes a wonderful pizza! Make sure you follow the directions and pre-bake the crust and not use more than the recommended sauce. I accidently poured too much onto the crust and it ended up a bit soggy in the middle. The pizza tasted even better then second day and the extra sauce absorbed and was no longer soggy. I opted to not use frozen veggies and made our pizza with fresh mushrooms and onion instead. I will make this again!

Sep 08, 2012

It is convenient and quick, and it's fun to dip the pizza in the sauce. I used fresh vegetables (yellow, orange, and red peppers and red onion) and sauteed them for a few minutes to soften them up before topping the pizza crust. Although it's not our all-time favorite pizza recipe, this would be a good option for a busy school night. The kalamata olives were a must for extra flavor!


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  • Calories
  • 340 kcal
  • 17%
  • Carbohydrates
  • 44.3 g
  • 14%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 17.7 g
  • 35%
  • Sodium
  • 907 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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