Gardeners 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

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.

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.

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.

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.

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

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 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

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CHEESY GREEN GARDEN PIZZA RECIPE
Bake until puffed and lightly crisped on the bottom, 10 minutes. Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Stir in Swiss chard and cook, stirring, until wilted, 3 minutes more. Season with salt and pepper. Spread pesto evenly over the crust, top with the ...
From recipeland.com
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OLIVE GARDEN CHICKEN FORMAGGIO PIZZA - COPYKAT RECIPES
2021-04-18 Cool chicken to room temperature. Cut chicken into thin strips. Place tomatoes, garlic, salt, and basil in a bowl. Stir to combine. Sauté onions and garlic briefly in olive oil. Add tomatoes, salt, and basil. Stir to combine. Spray or grease a 12-inch pizza pan or baking sheet. Place the pizza crust on the pizza pan.
From copykat.com
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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
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Top Asked Questions

How to cook zucchini and peppers for pizza?
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.
How to make the best pizza with cheese?
Take 1 big scoop of tomato sauce and spread it over the cheese. Cover the whole pizza with the tomato sauce, even the edges. Add some pepperoni or any toppings to your liking. After that, take 1 cup of finely grated pecorino romano cheese. Sprinkle it all over your pizza. Lastly, drizzle some olive oil over the pizza.
What can you make with a food processor pizza dough?
Our quick and easy food processor pizza dough becomes the base for oodles of cheese, garlic, and fresh basil in this air-fryer pizza recipe. No wheat needed to get your cheesy pizza cravings fixed.
What do you put on pizza crust before grilling?
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.

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