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 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.
VEGETABLE PIZZA I
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
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
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!
VEGGIE PIZZA
I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.
Provided by MERRI C
Categories Main Dish Recipes Pizza Recipes
Time 2h25m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
- Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
- Bake for 10 minutes, let cool.
- In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 16 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 358.6 mg, Sugar 1.4 g
VEGETABLE PIZZA
My version and it goes quick. It can be made the day before, covered with a sheet of paper towel then foil. Great served as an appetizer or potluck.
Provided by gailanng
Categories Cheese
Time 32m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat over to 375 degrees.
- On a 10x15 inch jelly roll sheet, roll out crescent roll dough to form a crust, pinching seams together and pressing to cover bottom of pan.
- Bake approximately 12 minutes or until crust is golden. Remove from oven and cool for about 15 minutes.
- In a small mixing bowl, combine cream cheese, mayonnaise and Ranch dressing mix. I do this with a hand mixer. Spread mixture over cooled crust.
- Arrange broccoli, cauliflower, carrot, tomato, bell pepper, cheddar cheese and green onions over crust in that order. Chill.
- Cut into slices with a pizza wheel.
COLD VEGETABLE PIZZA
Topped with crisp veggies, this fresh-tasting pizza makes a cool appetizer on a warm day. Leslie Hampel of Palmer, Texas shares the recipe.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Unroll crescent rolls and place on an ungreased baking sheet. Flatten dough into an 8-in. x 5-in. rectangle. Seal seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool on a wire rack. , In a small bowl, combine the mayonnaise, cream cheese and dill until blended; spread over crust. Top with vegetables of your choice. Sprinkle with olives and cheeses. Cover and chill at least 1 hour. Cut into slices. Refrigerate leftovers.
Nutrition Facts : Calories 234 calories, Fat 16g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 501mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
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
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
WHITE FOUR-CHEESE VEGETABLE PIZZA
Make and share this White Four-Cheese Vegetable Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spread 1/2 cup mozzarella cheese over crust.
- Arrange mushroom, onions, peppers, and broccoli over top.
- Sprinkle the remaining 1/2 cup mozzarella cheese, cheddar cheese, Romano cheese, and Parmsean cheese over vegetables.
- Bake in a 425° oven for 15-20 minutes or until cheeses have melted and crust is golden brown.
Nutrition Facts : Calories 172.2, Fat 9.8, SaturatedFat 5.8, Cholesterol 32, Sodium 296.6, Carbohydrate 10.9, Fiber 2.6, Sugar 4, Protein 11.4
EASY VEGETABLE PIZZA
I love this pizza because you can give it a new taste everytime by using differnt vegetables and its meants to be cold. I love it. Its so easy and tasty.
Provided by Emily1
Categories Lunch/Snacks
Time 35m
Yield 5-7 serving(s)
Number Of Ingredients 5
Steps:
- First let the dough defrost if you have not already.
- Spread defrosted dough onto a greased cookie sheet; cook following instructions on the package.
- Put the cooked crust into the fridge to cool completely.
- Chop vegetables into small pieces (set aside).
- In a small bowl mix together the cream cheese, mayonnaise and dressing powder.
- Spread on the cream mixture evenly over the cooled crust.
- Sprinkle on vegetables and place in fridge for 1 hour.
- Cut into desired sized pieces and serve.
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