Fresh Vegetable Appetizer Recipes

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

Ingredients

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 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

Ingredients

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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