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Mexican Pizza

By: Campbell's Kitchen

"A Pepperidge Farm® Puff Pastry Sheet is topped with both Prego® Traditional Italian Sauce and picante sauce, mozzarella and Cheddar cheeses and sliced ripe olives."

Rate/Review | Read Reviews (2)

Prep Time:
45 Min

Cook Time:
15 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
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

Directions

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15x10-inch rectangle and place onto a baking sheet. Prick the pastry with a fork. Bake for 10 minutes or until the pastry is golden.
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 edges. Top with the cheeses and sprinkle with the olives. Bake for 5 minutes or until the cheese is melted. Cut the pizza into 8 pieces.