Garden Pizza Recipes

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GRILLED GARDEN PIZZA



Grilled Garden Pizza image

Dazzle your family and friends with pizzas fresh off the grill. We top them with Asiago, Parmesan, veggies and fresh basil. Pile on the toppings you love. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2 plum tomatoes, thinly sliced
1/2 teaspoon sea salt or kosher salt
1 loaf (1 pound) frozen pizza dough, thawed
2 tablespoons olive oil, divided
1/2 cup shredded Parmesan or Asiago cheese
1/2 cup fresh or frozen corn, thawed
1/4 cup thinly sliced red onion
8 ounces fresh mozzarella cheese, sliced
1/2 cup thinly sliced fresh spinach
3 tablespoons chopped fresh basil

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.

Nutrition Facts : Calories 375 calories, Fat 16g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 680mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein.

GARDEN PIZZA



Garden Pizza image

Fresh-from-the-garden flavors steal the show in this mouthwatering pizza;-Vini Williams, Saint James, Missouri.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 13

1/2 cup chopped zucchini
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons chopped onion
2 tablespoons chopped carrot
1 garlic clove, minced
2 teaspoons butter
1/8 teaspoon Italian seasoning
1/8 teaspoon dried oregano
Dash pepper
1 prebaked mini pizza crust
1/3 cup chopped seeded tomato
1/3 cup shredded Italian cheese blend

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.

Nutrition Facts : Calories 324 calories, Fat 13g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 568mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

WHITE PIZZAS WITH ARUGULA



White Pizzas with Arugula image

Provided by Ina Garten

Time 1h45m

Yield 6 pizzas

Number Of Ingredients 17

1 1/4 cups warm (100 to 110) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese, such as montrachet, crumbled
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced

Steps:

  • Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
  • Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
  • Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
  • Make garlic oil: Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
  • Preheat the oven to 500 degrees. (Be sure your oven is clean!)
  • Portion the dough: Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  • Stretch the dough: Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
  • Top the dough: Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
  • Make the vinaigrette: Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Add the greens: When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

GRILLED CALIFORNIA PIZZAS



Grilled California Pizzas image

Provided by Ina Garten

Categories     main-dish

Time 1h5m

Yield 6 pizzas

Number Of Ingredients 20

1 1/4 cups warm (100 to 110 degrees F) water
2 packages dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
1 red onion, thinly sliced
1 pound fresh mozzarella, grated
1/2 pound Italian Fontina, grated
1/2 pound mild goat cheese, such as Montrachet, sliced
1 red or yellow bell pepper, cored, seeded, and julienned
1/4 pound prosciutto, thinly sliced and julienned
1 bunch arugula, cleaned and dried
6 plum tomatoes, sliced 1/4-inch thick
4 pork or turkey sausages, cooked and sliced
1 bunch basil leaves, cleaned and dried
4 garlic cloves, roasted
Crushed red pepper flakes
1/2 cup good olive oil
Cornmeal

Steps:

  • For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
  • When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
  • Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  • If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
  • Light your grill and wait until it's hot.
  • Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.
  • Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.

GARDEN-FRESH GRILLED VEGGIE PIZZA



Garden-Fresh Grilled Veggie Pizza image

I have four gardens, including one just for herbs, so I always have a pretty good spread of produce. I created this loaded-up pizza as a fun summer appetizer using some of my best garden goodies. -Dianna Wara, Washington, Illinois

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

3 tablespoons olive oil
3 garlic cloves, minced
3 medium tomatoes, cut into 1/2-inch slices
1 large sweet red pepper, halved, stemmed and seeded
1 small zucchini, cut lengthwise into 1/4-inch slices
1 small onion, cut crosswise into 1/2-inch slices
1 teaspoon coarsely ground pepper
1 prebaked 12-inch pizza crust
1/3 cup spreadable garden vegetable cream cheese
8 slices smoked provolone cheese, divided
1/2 cup minced fresh basil, divided
1/4 cup shredded carrots
1 tablespoon minced fresh oregano
1 teaspoon minced fresh thyme

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.

Nutrition Facts : Calories 395 calories, Fat 22g fat (8g saturated fat), Cholesterol 23mg cholesterol, Sodium 618mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

GARDEN PIZZA SUPREME



Garden Pizza Supreme image

This pizza is so delicious and colorful. Feel free to toss on any fresh vegetables from your garden. -Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 slices.

Number Of Ingredients 7

1 loaf (1 pound) frozen bread dough, thawed
6 slices part-skim mozzarella cheese
1 can (8 ounces) pizza sauce
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup each finely chopped fresh cauliflowerets, mushrooms and broccoli florets
1/4 cup each finely chopped red onion, green pepper and sweet red pepper
1/2 cup pickled pepper rings

Steps:

  • Roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan, building up edges slightly. Place cheese slices on dough. Spread sauce over cheese. Sprinkle with 1 cup shredded cheese, cauliflower, mushrooms, broccoli, onion, peppers and pepper rings., Bake at 425° for 15 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted and crust is golden brown.

Nutrition Facts : Calories 316 calories, Fat 11g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 644mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

VEGGIE PIZZA



Veggie Pizza image

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

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
¼ teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
½ cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 ½ cups fresh broccoli, chopped
1 carrot, grated

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



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

GARDEN-FRESH PIZZA



Garden-Fresh Pizza image

These no-bake Mediterranean pizzas make a great 15-minute meal for two...or cut them into smaller slices for a last-minute appetizer.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 2

Number Of Ingredients 5

1/2 cup reduced-fat chives-and-onion cream cheese (from 8-oz container)
1 package (10 oz) prebaked Italian pizza crusts (two 8-inch crusts)
1/2 cucumber, unpeeled, cut in half lengthwise, seeded, thinly sliced
1 plum (Roma) tomato, chopped
1/3 cup pitted kalamata olives, cut in half

Steps:

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

Nutrition Facts : Calories 550, Carbohydrate 71 g, Cholesterol 50 mg, Fat 2, Fiber 4 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving (1 Pizza), Sodium 1210 mg, Sugar 6 g, TransFat 1/2 g

GRILLED GARDEN VEGGIE PIZZA



Grilled Garden Veggie Pizza image

Pile on the veggies-this crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes. -Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 medium red onion, cut crosswise into 1/2-inch slices
1 large sweet red pepper, halved, stemmed and seeded
1 small zucchini, cut lengthwise into 1/2-inch slices
1 yellow summer squash, cut lengthwise into 1/2-inch slices
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 prebaked 12-inch thin whole wheat pizza crust
3 tablespoons jarred roasted minced garlic
2 cups shredded part-skim mozzarella cheese, divided
1/3 cup torn fresh basil

Steps:

  • Brush vegetables with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for onion and pepper, 3-4 minutes per side for zucchini and squash., Separate onion into rings; cut pepper into strips. Spread pizza crust with garlic; sprinkle with 1 cup cheese. 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 basil.

Nutrition Facts : Calories 324 calories, Fat 15g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 704mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

GARDEN VEGGIE PIZZA SQUARES



Garden Veggie Pizza Squares image

This is a must make appetizer for every event in my house. I received it from a friend years ago and everyone loves it. Great for Christmas parties.

Provided by Meghan Brand

Categories     Main Dish Recipes     Pizza Recipes

Time 1h30m

Yield 24

Number Of Ingredients 8

1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
½ cup chopped red bell peppers
½ cup chopped green bell pepper
½ cup fresh broccoli, chopped
½ cup chopped green onions

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.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 6 g, Cholesterol 14.9 mg, Fat 4.8 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 163.7 mg, Sugar 0.7 g

GARDEN PIZZA



Garden Pizza image

Provided by Marian Burros

Categories     dinner, main course

Time 10m

Yield 2 large or 3 regular servings

Number Of Ingredients 10

1 to 2 tablespoons olive oil
1 teaspoon minced garlic
2 medium-size yellow, red or purple bell peppers, cored, seeded and finely choppped
2 medium-size red onions, finely chopped
3 long, thin Japanese purple or white eggplant, washed, trimmed and cut into bite-size pieces, but not peeled
Freshly ground black pepper to taste
A handful of fresh basil leaves
6 small flour tortillas, toasted until light brown on both sides
Freshly grated Parmigiano Reggiano, 1/3 to 3/4 cup
4 small red or yellow tomatoes, sliced

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 PITA PIZZA



Garden Pita Pizza image

Found this recipe, when looking for something to do with pita bread. This is a low-fat easy lunch for one, and pretty tasty too. I really like pita bread pizzas. From Fabulous Fat-Free Cooking.

Provided by TheGrumpyChef

Categories     Lunch/Snacks

Time 35m

Yield 1 serving(s)

Number Of Ingredients 11

1/3 cup button mushroom, thinly slice
1/3 cup zucchini, thinly sliced
1/8 teaspoon garlic powder
1/4 cup tomato sauce
1 fat-free whole wheat pita bread, 6-in diameter
2 tablespoons scallions, finely chopped
1 tablespoon fresh basil, slivered
1/4 teaspoon dried oregano
1 large pitted black olives, chopped
2 tablespoons fat free mozzarella cheese, shredded
1 tablespoon fat-free parmesan cheese

Steps:

  • Preheat oven to 425 degrees F.
  • Place the mushrooms and zucchini in a large no-stick skillet, and coat with no-stick spray.
  • Cover and cook over med-high heat for 2 to 3 minutes, or until the mushrooms start to release their juice.
  • Remove the cover and cook, stirring occasionally, for 1-2 minutes, or until the mushrooms and zucchini are golden.
  • Stir in the garlic powder and 2 tbsp tomato sauce. Set aside.
  • Place the pita bread on a baking sheet. Bake for 1 minute to crisp.
  • Remove from the oven and spread remaining tomato sauce.
  • Spoon on mushroom mixture.
  • Sprinkle the scallions, basil, oregano, olives, mozzarella, and Parmesan.
  • Bake for 8-10 minutes, or until cheese is melted and golden.

Nutrition Facts : Calories 234.2, Fat 2.5, SaturatedFat 0.4, Cholesterol 2.5, Sodium 812.2, Carbohydrate 44, Fiber 7.3, Sugar 4.8, Protein 13.2

GARDEN PIZZA SAUCE



Garden Pizza Sauce image

A wonderful twist to a plain pizza sauce. It uses all those vegetables from your garden! This makes a lot so you can freeze what you don't use for later use if needed. Use with any dough, any topping.

Provided by BeccaB3c

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 zucchini, cut into chunks
2 -3 Italian tomatoes, seet and cut into chunks
1/4 cup chopped onion
basil, to taste
salt and pepper, to taste

Steps:

  • Combine zucchini, tomatoes, and onion in food processor or blender and puree.
  • Remove to small saucepan, add seasoning to taste and simmer over low heat for 5 minutes.

Nutrition Facts : Calories 13.7, Fat 0.1, Sodium 4.3, Carbohydrate 3, Fiber 0.8, Sugar 1.7, Protein 0.7

OLIVE GARDEN PIZZA DOUGH



Olive Garden Pizza Dough image

This came from the olive garden website. Since my family likes to use this to make their own individual pizzas, I thought I would just post the dough recipe online.

Provided by PolishRuski

Categories     Low Cholesterol

Time 2h10m

Yield 4 pizzas, 4 serving(s)

Number Of Ingredients 6

7 1/2 cups all-purpose flour
1 (1 ounce) packet active dry yeast
2 1/2 cups water, warm
1/2 tablespoon salt
1 teaspoon salt
1 tablespoon extra virgin olive oil

Steps:

  • Pour warm water into a bowl. Add yeast. Using a whisk, whisk completely to dissolve yeast. Set aside for about 5 minutes, or until yeast activates.
  • Add 1 cup flour, all the salt, and the olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it's too wet, add a very small amount of flour.
  • Place dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size.
  • Cut dough into 4 equal pieces. Roll into balls and again allow to rise. If you are not using the dough immediately, wrap each ball with plastic wrap and refrigerate. Once ready to use, unwrap ball and bring to room temperature.
  • Place dough on floured board. Using hands, flatten dough and spread out to form a circle.
  • Top with desired ingredients.
  • Bake at 550 degrees for 5-6 minutes or until dough is golden brown.

PAMPERED CHEF - 3-CHEESE GARDEN PIZZA



Pampered Chef - 3-Cheese Garden Pizza image

This is a recipe that was prepared at a recent pampered chef party I attended. Delicious and simple.

Provided by Canadian Jane

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 (10 ounce) package refrigerated pizza crusts
2 garlic cloves, pressed
2 tablespoons olive oil
4 ounces mozzarella cheese, shredded
4 ounces cheddar cheese, shredded
1 medium tomatoes, sliced
1 teaspoon italian seasoning, dried
1 medium zucchini, sliced
1 small onion, sliced
1 cup fresh mushrooms, sliced
1/4 cup parmesan cheese, shredded

Steps:

  • Preheat oven to 400 degrees F.
  • Place pizza dough on flat stone of your choice. Roll dough to fit stone. Combine garlic and olive oil and brush onto crust. Bake 7 minutes or until lightly browned. Remove from oven.
  • Sprinkle with mozzarella and cheddar cheeses. Top with tomato and Italian seasoning. Layer zucchini, onion and mushrooms over tomato.
  • Sprinkle with parmesan. Bake 15 - 18 minutes more.

GARDEN RANCH PIZZA-PAMPERED CHEF



Garden Ranch Pizza-Pampered Chef image

This is a quick pizza to through together. What I especially love is that my kids devoured it even though it was covered in vegetables and there wasn't a piece of meat in sight. Substitute your own favorite vegetables (zucchini, onion, cauliflower), the possibilities are endless.

Provided by um-um-good

Categories     Vegetable

Time 37m

Yield 12 slices

Number Of Ingredients 10

1 pizza crust
1/2 cup mayonnaise
2 tablespoons ranch dressing mix
2 garlic cloves, pressed
2 cups mozzarella cheese, grated
2 cups broccoli, finely chopped
1/2 cup red pepper, diced
1 medium carrot, sliced
1/2 cup olive, sliced
1/4 cup parmesan cheese, grated

Steps:

  • preheat oven to 425°F.
  • combine mayonnaise, ranch seasoning and garlic to make a "sauce".
  • Spread evenly over crust. Sprinkle on half the mozzarella. Layer on all the vegetables and olives. Top with the remaining mozzarella and the parmesan cheese.
  • Bake 18-22 minutes or until pizza crust is cooked. Serve immediately.

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From today.com


GARDEN VEGETABLE APPETIZER PIZZA | HEATHERLIKESFOOD.COM
2014-12-08 Roll both tubes of crescent dough out onto a baking sheet, pinching the seams together as needed to create one large crust. Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool completely. Combine cream cheese and mayonnaise, stirring until smooth,and add vegetable soup mix. Spread cream cheese mixture evenly onto cooled crust.
From heatherlikesfood.com


SUPREME GARDEN PIZZA RECIPE - LIFEMADEDELICIOUS.CA
2017-11-15 Heat oven to 425°F. Spray or grease cookie sheet. Unroll dough and place on cookie sheet; starting at centre, press out dough to edge of cookie sheet. Bake 6 to 8 minutes until crust is set and dry. 2. Spread pizza sauce evenly over dough. Top with remaining ingredients. 3. Bake 7 to 12 minutes longer or until cheese is melted and crust is ...
From lifemadedelicious.ca


ALL GARDEN PIZZA — NATURE'S OWN
2021-06-22 Directions: Preheat oven to 400°F. In a small food processor or blender place cherry tomatoes, tomato paste, garlic, and oregano. Cover and pulse until nearly smooth. Place Artisan Flats on a baking sheet*. Spread with tomato sauce, nearly to the edge. Top with zucchini, bell pepper, and red onion. Bake for 14 minutes or until beginning to brown.
From naturesownbread.com


GARDEN PIZZA RECIPE - COOKING INDEX
Recipe Instructions. To prepare crust: Combine yeast and sugar in cup. Pour in water. Set aside until yeast foams, about 5 minutes. Stir together 1 1/2 cups flour, salt and oregano in bowl.
From cookingindex.com


15-MINUTE ARTICHOKE GARDEN FLATBREAD PIZZA - THE MEDITERRANEAN …
2019-05-31 2. Give the flatbread a quick brush of good extra virgin olive oil and add your toppings, starting with cheese. I used a combination of part-skim ricotta and feta cheese and some garden veggies including tomatoes and spinach. 3. Throw flatbread pizza in the oven. I chose to switch my oven to broil and add my flatbread pizza in for just 3 ...
From themediterraneandish.com


GARDEN FRESH VEGGIE PEPPERONI PIZZA - BEAUTIFUL EATS & THINGS
2020-07-17 Preheat oven to 425 degrees Fahrenheit. In a medium bowl, combine the chopped basil, garlic, and olive oil. Set aside. Roll the pizza dough out onto a large sheet of parchment paper or aluminum foil. Spread the basil mixture across the pizza dough, followed by the mozzarella cheese.
From beautifuleatsandthings.com


GARDEN-FRESH PIZZA RECIPE - LIFEMADEDELICIOUS.CA
2011-09-08 1 package (10 oz) prebaked Italian pizza crusts (two 8-inch crusts) 1/2 cucumber, unpeeled, cut in half lengthwise, seeded, thinly sliced ; 1 plum (Roma) tomato, chopped ; 1/3 cup pitted kalamata olives, cut in half
From lifemadedelicious.ca


PIZZA GARDEN FLUSHING - THERESCIPES.INFO
Pizza Garden - Flushing, NY - yelp.com best www.yelp.com. Pizza Garden special Gajtana S. Elite 2022 Forest Hills, NY 225 280 964 8/15/2021 Family business since 1960! Four star NYC pizza. My plain slice has plentiful and gooey cheese. Small parking lot and street parking available. Apple Pay and credit cards accepted.
From therecipes.info


L&B SPUMONI GARDEN’S PIZZA RECIPE: BEST SICILIAN PIZZA IN BROOKLYN ...
2022-02-21 Take ½ cup of lukewarm water in a bowl. Add 1 tsp dried yeast and 1 tsp sugar. Stir it properly. Then let it rest for 10 minutes. Now grab a mixing bowl. Add 4 cups of bread flour and 1 tsp salt. Also, add ¾ cup of warm water and start kneading the dough. If the dough feels dry, add 1 tsp water at a time.
From spicysaltysweet.com


THREE CHEESE GARDEN PIZZA RECIPE ON THE GRILL - GROWING UP GABEL
2019-01-06 Instructions. Preheat oven to 450 degrees or gas grill on medium high heat. Roll or press out dough on to a lightly oiled cookie sheet, pizza pan or preferably a pizza stone. Sprinkle garlic over dough. Bake in oven or on the grill for 8 minutes and remove from heat. Put half the cheese, all the vegetables on the pizza.
From growingupgabel.com


VEGGIE PIZZA RECIPE - HEARTY + DELICIOUS! | LIFE MADE SIMPLE
2020-06-19 Preheat oven to 500 degrees. To make sauce, in a small saucepan set over medium heat, melt butter. Add minced garlic, stir and cook for 1 minute. Add flour, cook for 1 minute. Add milk and whisk continuously until a smooth. As the mixture thickens, season with salt, pepper and Italian seasoning.
From lifemadesimplebakes.com


THREE-CHEESE GARDEN PIZZA - RECIPES | PAMPERED CHEF US SITE
Preheat oven to 400°F. Using lightly floured Baker's Roller®, roll pizza crust into a 14-inch circle on Large Round Stone with Handles. Bake crust 7 minutes. Remove from oven; place on Stackable Cooling Rack. Using Ultimate Mandoline fitted with v-shaped blade, slice onion, zucchini and tomatoes. Slice mushrooms using Egg Slicer Plus®.
From pamperedchef.com


GARDEN PIZZA - AGGIE'S KITCHEN
2009-06-01 Instructions. Preheat oven to 400 degrees. Prepare pizza dough on stone. Pour tomato sauce onto dough and spread around. Sprinkle dried …
From aggieskitchen.com


GREEN PIZZA | BETTER HOMES & GARDENS
Directions. Step 1. Preheat oven to 400°F. Grease a rimmed baking sheet with 2 tsp. olive oil. Using fingertips, stretch pizza dough into an oval as large as the pan, allowing dough to rest as necessary. Advertisement. Step 2. Add 1 tsp. olive oil to a skillet over medium; add anchovies, stirring to break into small pieces.
From bhg.com


GARDEN PIZZA PUFFS - ALIDA'S KITCHEN | RECIPE | YUMMY FOOD, …
Oct 15, 2019 - Garden Pizza Puffs are cheesy, full of veggies and easy to make. About 35 calories per puff, these are a fun and healthy way to satisfy your pizza cravings.
From pinterest.ca


HERBED GARDEN PIZZA | MYPLATE
Place rack in center of oven and preheat oven to 400 °F. In a small bowl, mix Tomato Basil Garlic Seasoning Blend with olive oil. Place pizza crust on pizza pan. Brush pizza dough with olive oil blend, reserve remainder. In a large mixing bowl, gently toss vegetables and remaining olive oil blend. Spread coated vegetables evenly over pizza ...
From myplate.gov


GARDEN EGGPLANT PIZZA RECIPE | MYRECIPES
Directions. Step 1. Chop eggplant and next 4 ingredients coarsely; sauté in 1 tablespoon oil in a large skillet over medium-high heat 10 minutes or until tender. Advertisement. Step 2. Layer pizza crust evenly with cheese and eggplant mixture; sprinkle with basil and next 5 ingredients. Drizzle with remaining 2 tablespoons oil.
From myrecipes.com


HOMEMADE PIZZA SAUCE FROM GARDEN TOMATOES - DIRT AND DOUGH
2020-09-27 Instructions. Heat olive oil in medium sized sauce pan. Add onion and sauté until soft and translucent. Add garlic and cook for 30 seconds or until fragrant. Add in tomatoes, salt, pepper, oregano, balsamic vinegar and red pepper flakes and cook over medium heat until the tomatoes start to break down and are soft. About 5 min.
From dirtanddough.com


SEPTEMBER RECIPE: GARDEN PIZZA - DAVID DOMONEY
What’s better than homemade pizza? Homemade pizza with homegrown toppings, of course. If you’re looking for a classic margherita topped with basil from your herb garden, or the full garden works with mushrooms, onions, tomatoes, peppers, and chillies – take a look at this pizza recipe.
From daviddomoney.com


VEGGIE PIZZA RECIPES | ALLRECIPES
Vegetarian pizza recipes, like mushroom pizza, pizza margherita, and pizza marinara are some of the most beloved traditional pizzas. Allrecipes has all these and more.
From allrecipes.com


GARDEN PESTO CAULIFLOWER PIZZA - EAT YOURSELF SKINNY
2021-02-23 In a small bowl, mix together the ricotta and about a 1/2 cup of pesto and spread a thin layer over top of each pizza crust (about 1/4 cup of mixture on each). Sprinkle on mozzarella cheese and add zucchini ribbons, tomatoes and shallots. You can also add more pesto, if desired. Place pizzas back in the oven and turn on the broiler.
From eatyourselfskinny.com


GARDEN FOCACCIA | KING ARTHUR BAKING
Bake for 20 to 25 minutes, stirring every 10 minutes, until the onions are soft and beginning to caramelize. Mix the garlic, oregano, rosemary, salt, and remaining olive oil in a large bowl. Slice the potatoes thinly and toss them in the garlic-and-oil mixture. Drizzle a small amount of oil in a large, heavy skillet over medium-low heat.
From kingarthurbaking.com


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