1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
2 1/2 tablespoons butter
1/2 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped carrots
3 tablespoons Gold Medal™ all-purpose flour
2/3 cup Progresso™ chicken broth (from 32-oz carton)
1/3 cup milk
2 cups shredded mozzarella cheese (8 oz)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
1/2 cup frozen sweet peas
1/2 lb cooked turkey breast, thinly sliced
YIELD 4 servings
Gather ingredients and heat oven to 425°F. Lightly spray 14-inch pizza pan with cooking spray.
Unroll pizza crust; use hands to gently pull it to fit pan. Bake about 8 minutes or until lightly browned; set aside.
Meanwhile, in 10-inch skillet, melt 1/2 tablespoon of the butter over medium heat. Add onion, celery and carrots; cook about 5 minutes or until softened.
Remove vegetables from skillet; set aside. Add remaining butter to skillet; stir in flour. Add chicken broth and milk a little at a time, while constantly stirring until all is incorporated and mixture is smooth and thick. Add 1/2 cup of the cheese, the salt, pepper and Italian seasoning. Stir about 1 minute or until cheese is melted.
Add cooked vegetables and frozen peas to cheese sauce; stir until combined.
Spoon sauce over partially baked crust. Top with sliced turkey breast and remaining cheese.
Bake 5 to 7 minutes or until cheese is melted and crust is golden brown. Serve immediately.