RAINBOW VEGGIE PIZZA
A bright, happy and healthy pizza topped with many veggies. A guilt-free pizza for family and friends.
Provided by Food.com
Categories Vegetable
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Slice all the vegetables into small, bite-sized pieces.
- Thaw out, then roll out the pizza dough on a pizza pan.
- Spread olive oil on top.
- Spread pizza sauce.
- Sprinkle mozzarella cheese.
- Place all the vegeatables on top; if you want a rainbow effect then start in the middle and make concentric circles with each color.
- Drizzle olive oil on top.
- Bake at 400F for 20-25mins.
- Slice and serve.
Nutrition Facts : Calories 424, Fat 25.6, SaturatedFat 12.4, Cholesterol 70.7, Sodium 770.9, Carbohydrate 26, Fiber 6.1, Sugar 8.7, Protein 24.7
RAINBOW VEGGIE PIZZA
This is a pizza I put together yesterday for my family. Great way for me to get my kids to eat veggies. I used Sue L's Recipe #104173 and our Recipe #252423 for the crust. I also used only some of these veggies, because of what I had on hand but posted it the way I plan to add to it next time. ;) Feel free to use whatever colorful veggies you have on hand also! Preparation and cooking time includes time to make Recipe #252423 for the pizza.
Provided by Enjolinfam
Categories Onions
Time 1h30m
Yield 2 medium pizzas
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- If using Recipe #252423 for the crust, wait until the crusts have baked for 20 minutes and then add and arrange all of the toppings (if using a different pizza crust, then follow the directions for that pizza crust).
- Spread sauce over pizza dough. Sprinkle cheese all over sauce. Arrange zucchini, tomatoes, and yellow squash over pizza. Scatter onion and bell pepper over vegetables. Sprinkle with red pepper flakes, if desired, and season with salt and pepper.
- Put the pizza back in the oven to cook for about 10 more minutes.
RAINBOW VEGGIE PIZZA
Veggie pizza, but make it rainbow! Made with prepared pizza dough and topped with a vegetable from every color of the rainbow, it doesn't get any easier (or beautiful) to eat your veggies than this.
Provided by McCormick
Categories Appetizers,Entrees,Pizza, Calzones, and Stromboli,
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Mix Parmesan and oregano in a small bowl; set aside. Roll out pizza dough on lightly floured surface, shaping into an oval about 10x16-inches. Transfer dough to large baking pan sprayed with no stick cooking spray. Brush dough with 1 tablespoon of the olive oil. Sprinkle half of the Parmesan mixture evenly over dough. Top with shredded mozzarella, leaving a 1-inch border for the crust.
- Toss tomatoes with 1/2 teaspoon of the remaining olive oil and a pinch of the salt in small bowl. Arrange tomatoes along crust, working down long side of the pizza to resemble the red stripe of a rainbow. Repeat with remaining veggies, olive oil and salt, creating stripes for each color in the following order: orange peppers, yellow peppers, green peppers and finishing with red onion. Sprinkle with remaining 1/4 cup Parmesan mixture.
- Bake 20 to 25 minutes or until cheese is melted and crust is lightly browned. Cool 5 minutes before slicing and serving.
Nutrition Facts : Calories 214 Calories
RAINBOW CAULIFLOWER PIZZA RECIPE BY TASTY
Here's what you need: cauliflower, dried oregano, dried basil, garlic powder, red pepper flakes, sea salt, parmesan cheese, large egg, pizza sauce, low-fat mozzarella, sun-dried tomato, orange bell pepper, yellow bell pepper, baby spinach, red onion
Provided by Mel Boyajian
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450˚F (240˚C). Line a baking sheet with parchment paper.
- Place cauliflower pieces in the bowl of food processor and pulse for 30 seconds, or until cauliflower is broken down to rice-size pieces.
- Transfer the cauliflower to a microwave-safe bowl and microwave on high for 3 minutes. Let cool slightly.
- Transfer the cooked cauliflower to a clean dish towel and wring out the excess water.
- Place cauliflower in a large bowl. Add the oregano, basil, garlic powder, sea salt, red pepper flakes, Parmesan, and egg. Mix thoroughly to combine.
- Transfer the cauliflower mixture to the baking sheet and pat out into a round disk, about ½ inch thick and 10 inches in diameter.
- Bake for 25-30 minutes. Remove from oven.
- Spread the pizza sauce over the crust. Sprinkle with mozzarella cheese and top with the sun-dried tomatoes, bell peppers, and spinach.
- Bake for 8-10 minutes, or until the spinach is wilted and the cheese is melted.
- Top with more Parmesan cheese, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 83 calories, Carbohydrate 11 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
RAINBOW SHEET-PAN PIZZA RECIPE BY TASTY
Here's what you need: dough, brown sugar, warm water, active dry yeast, small beets, olive oil, kosher salt, all-purpose flour, your choice of toppings, olive oil, pizza sauce, shredded mozzarella cheese, cherry tomato, orange bell pepper, yellow bell pepper, fresh spinach, purple sweet potato, salt, pepper, dried oregano, fresh basil
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 5 servings
Number Of Ingredients 21
Steps:
- In a small bowl, combine half of the warm water and the brown sugar.
- Add the active dry yeast and let foam without stirring for about 8 minutes.
- In a large bowl, combine the pureed beets, 2 tablespoons of olive oil, salt, 2 cups (250 g) of flour, and the yeast mixture.
- Rinse the yeast mixture bowl with the remaining warm water to get all the yeast, and pour into the large bowl.
- Mix with your hands and gradually add in the reamining flour until the dough comes together in a ball and is not moist to the touch.
- Transfer the dough to a floured surface and knead for about 5 minutes, until it becomes smooth and bouncy and does not stick to the surface. Add flour as needed.
- Pour the remaining tablespoon of olive oil in a clean large bowl and rub around with your fingers.
- Place the dough in the bowl and turn to coat with the oil.
- Cover with a kitchen towel or a plastic wrap and let rise for at least 1 hour at room temperature (preferably warm). The dough should double in size.
- Preheat the oven to 500°F (260°C).
- Grease a nonstick baking sheet with the olive oil.
- Place the dough on a floured surface and divide in half.
- Save one dough half for later. It will keep in the refrigerator for up to 2 weeks in a bowl covered tightly with plastic wrap.
- Using a rolling pin, flatten the remaining ball of dough into a rectangular shape that will approximately fit on the baking sheet.
- Transfer the dough to baking sheet and stretch as needed to cover the pan.
- Leaving a 1-inch (2 cm) border all around the sides, spread the pizza sauce over the dough and sprinkle with mozzarella.
- Add strips of cherry tomatoes, orange bell pepper, yellow bell pepper, spinach, and roasted purple sweet potatoes.
- Season with salt, pepper, and oregano.
- Bake for 7-10 minutes, until the veggies are tender and the crust is cooked.
- Sprinkle with fresh basil, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 979 calories, Carbohydrate 162 grams, Fat 23 grams, Fiber 10 grams, Protein 28 grams, Sugar 20 grams
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