Healthy Chilled Vegetable Pizza Rsc Recipes

COLD VEGETABLE PIZZA

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.

QUICK COLD VEGETABLE PIZZA

Steps:

• Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool. , In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.

HEALTHY VEGETABLE PIZZA

Steps:

• Preheat oven to 350. Place pizza crust on pizza pan. Chop red onion and all 3 peppers and place in bowl. Combine olive oil, garlic, and Italian seasoning so all the peppers and onions are coated. Pour over pizza crust and sprinkle with feta cheese. Bake for approx 10-15 min or until cheese has started to brown. If you wish to add chicken, grill beforehand and chop. Mix in with vegetables and spread over pizza crust, add feta on top.

VEGETABLE PIZZA

Steps:

• Place the unrolled crescent dough onto a pizza pan.
• Spread the dough out with your hands until it covers the pan.
• Bake about 8 minutes at 375°F until lightly browned.
• While its baking, combine the cream cheese, mayonnaise and Ranch dressing; mix well.
• Remove the crust from the oven and let it cool slightly.
• Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables and cheese.
• Cut into wedges and serve.

GRILLED VEGETABLE PIZZA

Steps:

• Spray your cookie sheet lightly with no stick cooking spray.
• Combine the olive oil and minced garlic and brush onto both sides of the pizza crust.
• Place the pizza crust (not on the pan) on a medium hot grill for 1 to 2 minutes. Turn it over and cook another minute. Remove it to the cookie sheet.
• Sprinkle italian cheese blend over the crust, then top with the roasted garlic cloves, vegetables and olives. Top with the feta cheese. (you can reduce the amount of feta if you are not a huge feta fan).
• Place the crust back on the grill and close the cover and cook 4 to 6 minutes, or until the crust is browned and the cheeses are melted.
• Remove and sprinkle with your choice of chopped herbs.

EASY VEGETABLE PIZZA

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.

HEALTHY CHILLED VEGETABLE PIZZA #RSC

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.(about 10 min) Remove the crust from the oven and let it cool.
• Combine the cream cheese, yogurt, Ranch dressing, salt and garlic powder. Add 1/2 cup chopped Chives and mix.
• Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables. Cover the pizza with saran wrap and gently press down all the vegetables.(this prevents the vegetables from falling off the pizza when sliced) Place in refrigerator for at least 30 minutes to chill.
• Top with cheddar cheese. Cut into wedges and serve. Keeps well in the refrigerator for several days.