Pizza night gets deliciously different when individual-sized pizza crusts, made from puff pastry shells, are topped with tomato sauce, colorful vegetables and mozzarella cheese. It's a tasty way to eat more veggies.

Ingredients

• 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, thawed
• 1 tbsp. vegetable oil
• 1 1/2 cups small broccoli florets (about 8 ounces)
• 1 1/2 cups sliced mushroom (about 4 ounces)
• 1 medium green or red pepper, chopped (about 3/4 cup)
• 1 small onion, chopped (about 1/4 cup)
• 3/4 cup Prego® Traditional Italian Sauce or Organic Mushroom or Tomato and Basil Italian Sauce
• 1 cup shredded mozzarella or Swiss cheese (about 4 ounces)

Directions

• Heat the oven to 400 degrees F. Lightly grease 2 baking sheets.
• On a lightly floured surface, roll each pastry shell into a 7-inch circle. Put the pastry circles on the baking sheets. Using a fork, prick the pastry circles thoroughly. Bake for 10 minutes or until they're golden. Leave the pastry circles on the baking sheets and place the sheets on wire racks and set them 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 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.