Fresh Vegetable Appetizer Pizzas Recipes

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FRESH VEGGIE PIZZA



Fresh Veggie Pizza image

There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. -Brooke Wiley, Halifax, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 5

1 tube (8 ounces) reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 envelope ranch salad dressing mix
2 tablespoons fat-free milk
1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms

Steps:

  • Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.

Nutrition Facts : Calories 164 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 623mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

VEGETABLE APPETIZER PIZZA



Vegetable Appetizer Pizza image

My sister brought this recipe with her when she was visiting from California. We served it at a family get-together and everyone just loved it. We're often asked to bring it to potlucks. -Marcia Tiernan, Madrid, New York

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 dozen.

Number Of Ingredients 12

4 tubes (8 ounces each) refrigerated crescent rolls
2 packages (8 ounces each) cream cheese, softened
2/3 cup mayonnaise
1 tablespoon dill weed
4 medium tomatoes, seeded and chopped
2 cups chopped fresh broccoli
3 green onions, thinly sliced
2 cups sliced fresh mushrooms
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups fat-free shredded cheddar cheese

Steps:

  • Unroll two tubes of crescent dough and press into each of two ungreased 15x10x1-in. baking pans; seal seams and perforations. , Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a small bowl, beat the cream cheese, mayonnaise and dill until smooth. Spread over crusts. Sprinkle with vegetables, olives and cheese. Cover and refrigerate for at least 1 hour. , Cut into squares. Refrigerate leftovers.

Nutrition Facts : Calories 93 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 281mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

FRESH VEGETABLE APPETIZER PIZZAS



Fresh Vegetable Appetizer Pizzas image

Use flatbread to put together cold appetizer pizzas in about 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 30

Number Of Ingredients 7

1 1/4 cups finely chopped assorted fresh vegetables (broccoli, carrots, red onion, yellow summer squash, red bell pepper, mushrooms)
1/4 teaspoon salt
Dash of pepper
1/4 teaspoon grated lemon peel
1 container (4 to 5 oz) garlic-and-herb spreadable cheese
5 whole wheat flatbreads (6 inch) or pita fold breads
1/3 cup finely shredded sharp Cheddar cheese

Steps:

  • In small bowl, place vegetables. Sprinkle with salt, pepper and lemon peel.
  • Spread 2 tablespoons spreadable cheese over each flatbread. Top each with 1/4 cup vegetable mixture. Sprinkle with Cheddar cheese. Cut each into 6 wedges.

Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 0 g, TransFat 0 g

FRESH VEGETABLE PIZZA



Fresh Vegetable Pizza image

This has always been my favorite. Tastes like a veggie tray on a light & buttery crust. Whether you need an appetizer or a light lunch, this will do the trick. And what a great way to eat your veggies!!

Provided by Rachel

Categories     Lunch/Snacks

Time 30m

Yield 1 large pan

Number Of Ingredients 6

1 can refrigerated crescent dinner roll
1 (16 ounce) container sour cream
1 package Hidden Valley Ranch dip
4 ounces cream cheese (optional)
1 -2 cup shredded cheddar cheese (as desired)
various finely chopped raw vegetables (as desired, e.g. carrots, broccoli, cauliflower, radishes, green onion, bell peppers, etc.)

Steps:

  • Using a cookie sheet or large baking pan, unroll the crescent roll dough& press into bottom to form a crust.
  • Bake as directed on the package being sure it doesn't burn or get too crispy.
  • Chill.
  • Mix sour cream, dip mix, and cream cheese (optional-I have also used cottage cheese here instead or just the sour cream).
  • Spread over the completely cooled crust.
  • Sprinkle with the vegetables and press down slightly.
  • Sprinkle cheese over top of vegetables, cut into squares and enjoy!

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

20 BEST VEGGIE PIZZAS RECIPE COLLECTION



20 Best Veggie Pizzas Recipe Collection image

Try these veggie pizza recipes for an easy, healthy, delicious meal the family will love! From tomato to Brussels sprouts to spinach artichoke, there are so many tasty veggie combos for pizza.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Vegan Breakfast Pizza
Vegan BBQ Jackfruit Pizza
Vegan Pizza
Ultimate Veggie Pizza
​​Tomato Pizza
Brussels Sprouts Pizza with Balsamic Red Onions
Whole Wheat Vegetarian Pizza
Spinach Artichoke Pizza
Tomato Pizza with Spinach u0026amp; Feta
Cheesy Broccoli Kale Pesto Pizza
Herb Garden Zucchini Pizza
Greek Pizza With Feta, Spinach, and Olives
Caramelized Onion and Mushroom Pizza
Garlic Mushroom and Spinach Pizza
Caprese Pizza
Hummus u0026amp; Grilled Vegetable Pizza
Margherita Pizza Recipe
Balsamic Mushroom Fontina Pizza
Sweet Potato Pizza
Black Bean Mexican Pizza

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a veggie pizza in 30 minutes or less!

Nutrition Facts :

FRESH VEGETABLE PIZZA APPETIZER



Fresh Vegetable Pizza Appetizer image

One of my favorite make-ahead, deliciously different appetizers for a party! Everyone love it and asks for the recipe. DH doesn't like broccoli and he loves this pizza, as all vegetable flavors blend after overnight refrigeration. I'd guess it serves about 24+ people with little 1-inch square bites. Leftovers, if there are any, can be refrigerated for about 2 days.

Provided by BeachGirl

Categories     Cheese

Time 58m

Yield 1 17x11 in pizza, 24 serving(s)

Number Of Ingredients 18

2 (13 7/8 ounce) cans refrigerated ready-made pizza dough or 2 (10 7/8 ounce) cans refrigerated crescent dinner rolls
8 ounces cream cheese, at room temperature
1/2 cup mayonnaise or 1/2 cup low-fat mayonnaise
1 (1 ounce) package dry ranch dressing mix
1/2 head fresh broccoli, top florets only
1 bunch spring onion, including tops, thinly sliced
1 -2 fresh ripe tomatoes, peeled, seeds removed, diced
1/2 cucumber, peeled, seeds removed, diced
4 ounces grated sharp cheddar cheese (1 cup) or 4 ounces shredded parmesan cheese (1 cup)
sliced green olives (optional) or black olives (optional)
thinly sliced purple onion, chopped (optional)
thinly sliced celery (optional)
grated carrot (optional)
minced red bell peppers (optional) or green bell pepper (optional)
sliced and diced summer squash (optional)
sliced mushrooms (optional)
sliced asparagus spear (optional)
almost any vegetables, you like raw (optional)

Steps:

  • Preheat oven to 375°F.
  • Lightly grease 17x11 rectangular cookie sheet or a 16-ounce pizza pan.
  • Press pizza dough into pan to form a crust.
  • Bake as directed on package until crust is done and just slightly browned on top.
  • Do not overbake.
  • Cool.
  • Mix Sauce ingredients together and spread over cooled crust.
  • Prepared all of the vegetables of choice by dicing them into very small pieces, placing each vegetable in a separate bowl or stack.
  • ***Pay special attention to the tomatoes, as you need to drain these on paper towels to remove all excess moisture.
  • Blot both top and bottom of tomatoes until they are dry.
  • ***Sprinkle each vegetable, along with the cheese, evenly over the pizza, covering the cream cheese sauce in a decorative fashion.
  • Cover entire pizza with plastic wrap and gently press toppings into the cream cheese.
  • Refrigerate until serving time.
  • (I prefer to refrigerate overnight to let flavors blend.) Cut into small, appetizer servings (about 1"x1") (I use a pizza cutter for this).
  • Don't be tempted to add too many toppings to this pizza.
  • Toppings need to adhere to cream cheese to make it neater to serve and eat; however, I always have some topping fall away when I cut this.
  • ***I have kept this pizza in the refrigerator for several days, and it was still very delicious.
  • SUBSTITUTE any of the toppings you like in place of the ones listed.
  • I always select toppings that have a variety of complementary colors for a pretty presentation.

Nutrition Facts : Calories 74.3, Fat 6.5, SaturatedFat 3.3, Cholesterol 16.6, Sodium 94, Carbohydrate 2.2, Fiber 0.2, Sugar 0.7, Protein 2.1

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