Puff Pastry Pizzas

Puff Pastry Pizzas

Nutrition Facts

Serving Size
Amount Per Serving
Calories 370
% Daily Value
Total Fat 25g
Saturated Fat g
Cholesterol 40mg
Sodium 580mg
Total Carbohydrate mg
Dietary Fiber 3g
Protein 12g
Vitamin A %
Vitamin C %
Calcium 15%
Iron %
Total Time

35 min.

Serving & Size

1/2 pizza

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These simple pizzas go together quickly and easily, but look – and taste! –sophisticated. Try them as appetizers or serve with soup and a salad for a relaxed supper.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Pepperidge Farm® Puff Pastry, thawed but still cold
1 sheet
1 sheet

There’s no limit to what you can do.  Strudels and fruit flans, pot pies, Wellingtons and quiche.  You are limited only by your imagination.

butter 15 mL 1 tbsp
white or cremini mushrooms, sliced 175 g 6 oz
cloves garlic, minced 2 cloves 2 cloves
white wine 60 mL 1/4 cup
salt and pepper
Campbell’s® Verve® Tomato Roasted Red Pepper Bisque with Gouda, divided
125 mL
1/2 cup

A rich and smokey tomato bisque accented with Gouda cheese, fresh cream, pureed roasted red bell peppers, crushed garlic and sweet basil leaves.

shredded fresh mozzarella 250 mL 1 cup
grape tomatoes, halved 10 pinch each 10 pinch each
crumbled goat cheese, divided 60 mL 1/4 cup
basil leaves, thinly sliced 12 pinch each 12 pinch each
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Halve pastry lengthwise; place both halves on prepared baking sheet. Set aside
3. Melt butter in a large skillet over medium heat. Sauté mushrooms and garlic for 5 to 7 minutes or until golden brown; pour in wine and sprinkle with salt and pepper. Cook for 3 to 4 minutes more, or until wine has mostly evaporated. Remove from heat and set aside.
4. Assemble pizzas: Spread 1/4 cup Campbell’s® Verve® Tomato Roasted Red Pepper Bisque with Gouda evenly over each piece of puff pastry half, leaving a 1/2-inch (1 cm) border uncovered. Sprinkle each piece evenly with 1/2 cup mozzarella.
5. Sprinkle one piece of pastry with cooked mushrooms, pressing down lightly with back of spatula. Sprinkle other piece with tomatoes, pressing down lightly with back of spatula.

6. Bake for 20 to 25 minutes, or until pastry is golden brown; remove from oven.

7. Sprinkle each pizza with 2 tbsp crumbled goat cheese; let sit for 10 minutes. Sprinkle with basil. Cut each pizza into four pieces before serving.

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