Cheesy Vegetable Pizza Recipes

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HIDDEN VALLEYANDREG; FRIDAY NIGHT CHEESY VEGGIE PIZZAS



Hidden Valleyandreg; Friday Night Cheesy Veggie Pizzas image

Provided by Melissa d'Arabian : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 4

1/2 cup Hidden Valley® Original Ranch® dressing
1/4 cup jarred marinara or spaghetti sauce
1 cup mozzarella cheese, shredded
4 medium whole wheat flour tortillas (or 4 whole wheat English muffins, split)

Steps:

  • Preheat oven to 400 degrees. Cover two large baking sheets with foil (for easy cleanup) and spray with vegetable oil spray. Bake the tortillas blind (empty) for 4-5 minutes, turning halfway through. Remove from oven and set aside to cool enough for kids to handle. (If using English muffins, simple toast on lowest setting until just barely toasted.) Meanwhile, in a small bowl, mix Hidden Valley® Original Ranch® dressing with marinara sauce. Spread a few tablespoons of sauce on each tortilla, followed by the cheese and veggies. Bake until cheese is bubbly throughout, about 6-8 minutes.;
  • Veggies laid out in bowls or on a cutting board: finely sliced red and yellow peppers, grated zucchini, finely chopped sweet onion. Sliced tomato, sliced black olives .

CHEESY MUFFIN PIZZAS



Cheesy Muffin Pizzas image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 12 muffin pizzas

Number Of Ingredients 13

One 4-ounce chicken breast cut into 1/4-inch cubes
1 cup (4 ounces) coarsely grated whole-milk mozzarella
2/3 cup chopped baby spinach
1/2 cup (4 ounces) mascarpone
1/3 cup finely grated Parmesan (about 1 ounce)
1/3 cup purchased tomato-basil sauce
2 tablespoons chopped fresh basil
2 teaspoons fresh lemon juice (about 1/2 a small lemon)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Nonstick vegetable oil spray
All-purpose flour, for dusting
1 pound ball fresh pizza dough

Steps:

  • In a large bowl, combine the chicken, mozzarella, spinach, mascarpone, Parmesan, tomato-basil sauce, basil, lemon juice, salt and pepper.
  • Position an oven rack in the center of the oven and preheat to 425 degrees F. Spray a standard 12-cup muffin pan with nonstick spray.
  • Lightly flour a work surface. Roll out the pizza dough to a thin large round, about 1/8-inch thick. Using a 3 1/2- to 4-inch-diameter round cutter, cut out 12 rounds for pizza crusts. Working with 1 crust at a time, settle 1 dough round into the prepared muffin pan. Press and pull the dough up the sides of the cup. Rotate the pan and repeat until the dough covers the bottom and sides. Pack in 2 to 3 tablespoons of filling. Repeat with the remaining dough rounds and filling.
  • Bake the pizzas until the crusts are golden brown and the filling is bubbling, 16 to 18 minutes. Let stand 1 minute. Then use a small knife to loosen the pizzas. Arrange on a platter and serve.

VEGETABLE PIZZA



Vegetable Pizza image

It's freakin' amazing. This is how I learned to like veggies. Use 6 cups assorted chopped veggies to your taste.

Provided by Becky Hill

Categories     Appetizers and Snacks     Cheese

Time 9h25m

Yield 30

Number Of Ingredients 12

2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
⅓ cup mayonnaise
1 (1.4 ounce) package dry vegetable soup mix (such as Knorr®)
1 cup radishes, sliced
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
⅓ cup chopped yellow bell pepper
1 cup broccoli florets
1 cup cauliflower florets
½ cup chopped carrot
½ cup chopped celery

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
  • Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely.
  • Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, green, red, and yellow bell pepper, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
  • Cut pizza into squares, cover with plastic wrap, and refrigerate overnight to blend flavors.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 8.2 g, Cholesterol 18.2 mg, Fat 10.5 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 4.4 g, Sodium 233.1 mg, Sugar 1.7 g

QUICK COLD VEGETABLE PIZZA



Quick Cold Vegetable Pizza image

This is one of my favorite vegetable recipes. Even youngsters love it. I've made it for a light lunch and served it as an hors d'oeuvre at a get-together.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 15 servings.

Number Of Ingredients 8

2 tubes (8 ounces each) refrigerated crescent rolls
1 cup mayonnaise
1 package (8 ounces) cream cheese, softened
1 tablespoon dill weed
2-1/2 cups assorted chopped fresh vegetables (cucumber, radishes, broccoli, onion, green pepper, carrots, celery, mushrooms)
1/2 cup sliced ripe olives
3/4 cup shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool. , In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.

Nutrition Facts : Calories 264 calories, Fat 24g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

VEGETABLE PIZZA I



Vegetable Pizza I image

Quick and easy recipe that is great at parties and showers. You can use any combination of chopped veggies and cheeses-whatever your family likes!

Provided by JANMARIE

Categories     Main Dish Recipes     Pizza Recipes

Time 1h

Yield 12

Number Of Ingredients 10

2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
  • Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
  • In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Nutrition Facts : Calories 467.1 calories, Carbohydrate 20.7 g, Cholesterol 57.9 mg, Fat 38.8 g, Fiber 1.1 g, Protein 8.8 g, SaturatedFat 14.4 g, Sodium 741.3 mg, Sugar 4.3 g

CHEESY VEGGIE PIZZA.



Cheesy Veggie Pizza. image

Make and share this Cheesy Veggie Pizza. recipe from Food.com.

Provided by Abbs lt3

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup broccoli floret
1 tablespoon olive oil
1/2 cup red onion, sliced
8 ounces mozzarella cheese, shredded
1 garlic clove, minced
12 inches pizza crusts, ready-made
1 teaspoon dried basil leaves, crushed
1 medium tomatoes, seeded, chopped

Steps:

  • Heat oven to 375ºF.
  • Cook and stir brocoli, onions, garlic, and basil in oil for 2 min in medium skillet.
  • Sprinkle cheese over crust. Top with veggie mixture and tomatoes. Bake 15 minute.

Nutrition Facts : Calories 220.4, Fat 16.2, SaturatedFat 8, Cholesterol 44.8, Sodium 362.7, Carbohydrate 5.8, Fiber 0.7, Sugar 2.3, Protein 13.6

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