Homemadeveggiebreadslicepizzas Recipes

HOMEMADE VEGGIE PIZZA

Steps:

• Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam.
• Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
• Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.
• Cook and stir diced tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper in a saucepan over medium heat. Cook until sauce has thickened, 15 to 20 minutes.
• Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces--do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles, and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with bell pepper, onion, and mushroom. Sprinkle 1/4 cup mozzarella cheese over top.
• Bake in preheated oven until crust is browned and crisp and cheese has melted, 20 to 25 minutes.

VEGGIE PIZZA

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.

VEGGIE-LOVERS CRESCENT ROLL PIZZA

Steps:

• Bake crescent rolls as a flat whole piece on a cookie sheet, pinching the seams together. Let cool.
• Mix cream cheese, mayonnaise, and ranch dressing together.
• Spread onto crescent.
• Sprinkle with the vegetables and cheese.
• Press items into the spread.
• Cool in refrigerator.
• Cut and serve.

HOMEMADE VEGGIE BREAD-SLICE 'PIZZAS'

Steps:

• In a bowl, mix together the chopped tomatoes, onion and bell pepper.
• Lay out the bread slices on a platter and spread about 2 heaped teaspoons of salsa evenly on one side of each slice.
• Top the slices with a sprinking of oregano (about 1/2 teaspoon each).
• Spoon the veggie mixture over each slice of bread and ensure that the base of the bread is evenly covered, but not overloaded.
• Top with 1/2 tablespoon of blanched corn over each slice, followed by an even (and generous!) sprinkling of grated cheese.
• Toast the bread-pizzas on the grilling rack of a preheated oven (300 degrees Celcius) for 5-8 minutes or until the bottoms of the bread slices are lightly browned.
• Serve/eat hot; enjoy!