Bonnies Vegetarian Pizza Recipes

VEGETARIAN PIZZA

Vegetarian Pizza image

Provided by Food Network

Time 2h50m

Yield 1 large (18-inch) pizza

Number Of Ingredients 13

Ingredients

16 ounces dairy-free vegan cheese
Cornmeal, for dusting
Whole-Wheat Crust, recipe follows
1 jar pizza sauce (recommended: Muir Glen Organic Sauce)
3 red bell peppers, stemmed, seeded, and cut into large chunks
1 orange bell pepper, stemmed, seeded, and cut into large chunks
2 medium red onions, cut into large chunks
4 portobello mushroom caps, cut into large chunks
1 cup whole-wheat flour
2 cups unbleached all-purpose flour
1 tablespoon active dry yeast
1 1/4 cups warm water (about 110 degrees F)
2 tablespoons honey

Steps:

Preheat the oven to 350 degrees F.
Cut the cheese into large chunks that will fit in the shredder attachment of a food processor. Shred the cheese in the processor. Sprinkle cornmeal on a clean surface and roll out the dough until it is approximately 1/2-inch thick (should be about an 18-inch circle). Transfer dough to a pizza stone or rimless pan large enough to hold it.
Spread the sauce over the surface of the crust, leaving approximately 1/2-inch of crust around the edge. Sprinkle the cut vegetables on top of the sauce and then sprinkle the cheese over the veggies.
Bake for approximately 20 minutes, or until golden brown and bubbly. Serve hot.
Sift the flours together in a medium sized bowl. Place the yeast in a separate bowl and pour the warm water over it; let stand for about 5 minutes. Combine all ingredients in the bowl of a stand mixer with the dough hook attachment, mixing for approximately 5 minutes. Set the dough aside to rise for approximately 2 hours.
Once the dough has risen, roll out the dough to a circle that is approximately 1/2-inch thick and about 18 inches in diameter.

VEGGIE PIZZA

Veggie Pizza image

I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.

Provided by MERRI C

Categories Main Dish Recipes Pizza Recipes

Time 2h25m

Yield 16

Number Of Ingredients 12

Ingredients

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
¼ teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
½ cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 ½ cups fresh broccoli, chopped
1 carrot, grated

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
Bake for 10 minutes, let cool.
In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 16 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 358.6 mg, Sugar 1.4 g

VEGGIE PIZZA

Veggie Pizza image

The Veggie Pizza works best with Finely chopped vegetables. My mother has been making these for quite some time. They are really good. I hope you enjoy.

Provided by Amy Lee

Categories Lunch/Snacks

Time 25m

Yield 16 pizzas, 8 serving(s)

Number Of Ingredients 7

Ingredients

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 (1 ounce) packet hidden valley ranch dressing mix
2 tablespoons Miracle Whip
1 (12 ounce) package cheddar cheese
vegetables (any that you desire such as green peppers, tomatos, carrots, celery, and green onions)

Steps:

Preheat oven to 350 degrees.
Spread the cresent rolls out on cookie sheets to make large rectangles.
cook for 10 minutes or until golden brown and then cool.
Mix the cream cheese, sour cream, dressing mix, and Miricle Whip together.
Spread on top of the cooled cresent rolls.
Chop your veggies (I like to use the food proccesor).
Spread your veggies on top of the mixture on the cresent rolls.
Sprinkle the Cheddar Cheese on the top.
With sharp knife cut in half and enjoy.

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