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Ingredients:

1 pkg. (17.3 ounces) pepperidge farm® puff pastry sheets, thawed
1/2 cup prego® pizzeria style pizza sauce
1/4 cup prepared pesto sauce
1/2 cup prepared Alfredo sauce
1 cup shredded mozzarella cheese (about 4 ounces)
1 cup shredded fontina cheese (about 4 ounces)
1 cup shredded italian cheese blend or 4-cheese pizza cheese blend (about 4 ounces)
1 cup cooked mushroom
1 cup caramelized onion
1/4 cup chopped prosciutto
1/4 cup sliced pepperoni
2 tbsp. chopped fresh basil leaves
1/4 cup sliced pitted green olives or sliced pitted ripe olive

Heat the oven to 400°F. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place the pastry onto a baking sheet. Prick the pastry thoroughly with a fork. Repeat with the remaining pastry sheet. Bake for 15 minutes. Spread the Sauce on each pastry to within 1/2 inch of the edge. Sprinkle with the Cheese and Toppings. Bake for 10 minutes or until the pastries are golden brown and the cheese is melted. Serving Suggestion: Each pizza can also be cut into 24 small rectangles to be served as an appetizer.


Source: puffpastry.com

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