3 Cheese Garden Pizza Recipes

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PAMPERED CHEF - 3-CHEESE GARDEN PIZZA



Pampered Chef - 3-Cheese Garden Pizza image

This is a recipe that was prepared at a recent pampered chef party I attended. Delicious and simple.

Provided by Canadian Jane

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 (10 ounce) package refrigerated pizza crusts
2 garlic cloves, pressed
2 tablespoons olive oil
4 ounces mozzarella cheese, shredded
4 ounces cheddar cheese, shredded
1 medium tomatoes, sliced
1 teaspoon italian seasoning, dried
1 medium zucchini, sliced
1 small onion, sliced
1 cup fresh mushrooms, sliced
1/4 cup parmesan cheese, shredded

Steps:

  • Preheat oven to 400 degrees F.
  • Place pizza dough on flat stone of your choice. Roll dough to fit stone. Combine garlic and olive oil and brush onto crust. Bake 7 minutes or until lightly browned. Remove from oven.
  • Sprinkle with mozzarella and cheddar cheeses. Top with tomato and Italian seasoning. Layer zucchini, onion and mushrooms over tomato.
  • Sprinkle with parmesan. Bake 15 - 18 minutes more.

THREE-CHEESE VEGGIE PIZZA



Three-Cheese Veggie Pizza image

"We love pizza and consider ourselves connoisseurs. The breadsticks make this easy and a little different. We especially enjoy it with veggies from our garden." -Sue Ellen Clark, Wyoming, New York

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 pieces.

Number Of Ingredients 12

2 tubes (8 ounces each) refrigerated garlic breadsticks
3 plum tomatoes, seeded and finely chopped
1 small yellow summer squash, finely chopped
1 small zucchini, finely chopped
4 tablespoons Italian salad dressing, divided
1 tablespoon minced fresh parsley
2 teaspoons garlic powder, divided
1 teaspoon dried basil
1/2 teaspoon Italian seasoning
1/2 cup grated Romano or Parmesan cheese
2 cups shredded Monterey Jack cheese, divided
2/3 cup ricotta cheese

Steps:

  • Unroll breadsticks; place in a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan to form a crust; pinch seams to seal. Bake at 350° for 6-8 minutes or until lightly browned., Meanwhile, in a small bowl, combine the tomatoes, yellow squash, zucchini, 2 tablespoons dressing, parsley, 1 teaspoon garlic powder, basil and Italian seasoning; set aside., Spread remaining dressing over crust; sprinkle with Romano cheese and 1 cup Monterey Jack cheese. Top with vegetable mixture; dot ricotta over vegetables. Sprinkle with remaining Monterey Jack and garlic powder., Bake for 20-25 minutes or until cheese is melted and crust is golden brown.

Nutrition Facts : Calories 257 calories, Fat 16g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 661mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

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