Fresh Garden Pizza Recipes

GARDEN PIZZA

Steps:

• In a large skillet, saute the zucchini, peppers, onion, carrot and garlic in butter for 8-10 minutes or until tender. Sprinkle with Italian seasoning, oregano and pepper; toss to coat., Place the crust on an ungreased baking sheet or pizza pan. Spoon vegetable mixture onto crust to within 1/2 in. of edges. Top with tomato and cheese. Bake at 450° for 8-10 minutes or until cheese is melted.

GARDEN-FRESH PIZZA

Steps:

• Spread cream cheese evenly over each pizza crust. Top with cucumber, tomato and olives. Cut into quarters.

GARDEN-FRESH GRILLED VEGGIE PIZZA

Steps:

• Mix oil and garlic; brush onto both sides of vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes per side for zucchini, 2-3 minutes per side for tomatoes., Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and tomato slices. Sprinkle with 1/4 cup basil, carrots, oregano and thyme. Top with grilled vegetables, then remaining cheese., Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with remaining basil.

GARDEN VEGGIE PIZZA SQUARES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
• Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

FRESH GARDEN PIZZA

Steps:

• Preheat oven to 400 degrees F, or if you are using a gas grill, fire it up to high heat. (If your grill has a thermometer, turn between 500 and 600 degrees F.) In a medium saute pan, heat 2 Tbsp. extra virgin olive oil on medium-high heat. Once the pan is hot, add green pepper slices and saute for 5 minutes, or until soft, tossing occasionally. Add tomatoes and saute until they develop a little color and are tender. Sprinkle vegetables with salt and pepper. Toss vegetables around gently, then remove from pan and place on a paper towel to absorb oil.
• Place the pizza dough onto a wide sheet of nonstick aluminum foil. Spread tomato sauce across the pizza dough, followed by 1 cup of mozzarella cheese. Arrange vegetables and basil leaves on top, followed by remaining spices and a pinch of salt and pepper. Sprinkle remaining 1/2 cup of mozzarella on top. Brush the edges of the crust lightly with olive oil.
• If you are cooking in an oven... Place pizza on a cookie sheet and bake for 15 minutes.
• If you are cooking on a gas grill... Once you're ready to put the pizza on, turn off one burner. Carefully place the pizza, with a wide sheet of aluminum foil underneath, on the side of the grill with the TURNED OFF burner. Close the lid on the grill, checking frequently, and let bake for about 10 minutes, or until the cheese is melted and crust is crispy.

GARDEN PIZZA

Steps:

• Preheat the broiler.
• Heat oil in regular or nonstick skillet. Add garlic and cook for 30 seconds. Stir in peppers, onions and eggplant, and cook over medium-high heat until vegetables are soft.
• Season with pepper; stir in basil and cook just until wilted.
• Arrange vegetables evenly over the browned tortillas. Sprinkle with cheese and run under broiler long enough to melt cheese. Top with tomato slices and serve.

GARDEN-FRESH PIZZA SAUCE

Steps:

• In a large nonstick saucepan, saute the mushrooms, onion and peppers in oil until tender. Stir in the tomatoes, tomato paste, water, sugar, basil, oregano, garlic powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until sauce reaches desired thickness, stirring occasionally. , Stir in pepper; cook 5 minutes longer. Spread desired amount over a pizza crust, or cool and then refrigerate or freeze. Sauce may be frozen for up to 3 months.

GRILLED GARDEN PIZZA

Steps:

• Sprinkle tomatoes with salt; set aside. On a lightly floured surface, divide dough in half. Roll or press each to 1/4-in. thickness; place each on a greased sheet of foil (about 10 in. square). Brush tops with 1 tablespoon oil., Carefully invert crusts onto a grill rack, removing foil. Brush tops with remaining oil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes. Remove from grill; reduce grill temperature to low., Top grilled sides of crusts with Parmesan or Asiago cheese, tomatoes, corn, onion and mozzarella cheese. Grill, covered, on low heat until cheese is melted, 4-6 minutes. Sprinkle with spinach and basil.