ULTIMATE VEGGIE PIZZA
Make the BEST veggie pizza at home! This mouthwatering vegetarian pizza recipe features fresh cherry tomatoes, bell peppers, artichoke, spinach and more. Recipe yields two 11-inch pizzas or 1 large (about 6 to 8 servings).
Provided by Cookie and Kate
Categories Entree
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
- Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
- Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
- Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you're using a baking stone/steel-keep an eye on it).
- Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.
Nutrition Facts : ServingSize 1 of 8 servings made with 3 cups cheese total, Calories 440 calories, Sugar 6 g, Sodium 852.8 mg, Fat 20.1 g, SaturatedFat 6.3 g, TransFat 0.3 g, Carbohydrate 44.9 g, Fiber 9.8 g, Protein 21.6 g, Cholesterol 30.1 mg
FRESH VEGGIE PIZZA
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
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.
FRESH VEGETABLE PIZZA
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
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!
GRILLED VEGETABLE PIZZA
Steps:
- Dough: Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water, knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about 2 hours.
- Sauce: Pour tomatoes into a strainer that has been fitted over a microwave proof bowl. Using your hands, crush the tomatoes. Press all juices into bowl. Set crushed tomatoes aside. Place bowl with tomato juices in microwave and cook on high until thickened to consistency of ketchup, about 20 to 25 minutes. Add crushed tomatoes to sauce. Cool to room temperature. Toppings: Slice some vegetables. Skewer onion slices to keep them together. Brush vegetable slices with olive oil. Sprinkle with salt and pepper. Place vegetables on hot grill pan. When done, set aside. Assembly: Preheat your oven to highest setting, 500 or 550 degrees. If using a pizza stone, preheat oven 1 hour ahead. Punch dough down, cut in half. On generously floured work surface, place one half of dough. By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect. If you get a hole, pinch edges back together. To prevent dough from sticking to counter, turn it over and add flour as needed. Transfer dough to pizza peel sprinkled with cornmeal. Ladle tomato sauce on pizza dough. Add assorted vegetables. Bake 10 to 12 minutes or until golden.
- Store-bought Pizza dough can be used instead .
VEGETABLE PIZZA
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
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
FRESH VEGETABLE PIZZA APPETIZER
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
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
FRESH VEGETABLE APPETIZER PIZZAS
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
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
VEGETABLE PIZZA
Refrigerated crescent rolls shape the crust for this party pleaser that features flavored cream cheese and fresh vegetables. "It doesn't take long for it to disappear around here," says Pat Walter of Pine Island, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 12 slices.
Number Of Ingredients 9
Steps:
- Unroll crescent dough and separate into triangles; arrange to fit on an ungreased 12-in. pizza pan. Press perforations together to seal. Bake at 375° for 8-10 minutes or until golden. Cool. , In a small bowl, beat the cream cheese, mayonnaise and salad dressing mix until smooth. Spread over crust. Sprinkle with the vegetables, olives and cheese.
Nutrition Facts :
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