Rustic Vegetarian Pizza Recipes

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RUSTIC VEGGIE PIZZA



Rustic Veggie Pizza image

This pizza stars skillet-browned onions, peppers and zucchini topped with feta and mozzarella. And it can be on the table in about 45 minutes.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 44m

Yield 8 servings

Number Of Ingredients 10

3 Tbsp. KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
1 onion, cut into thin wedges
1 small yellow pepper, cut into strips
1 zucchini, cut in half, then sliced crosswise
1 cup halved cherry tomatoes
1/3 cup pitted Kalamata olives, cut lengthwise in half
1 can (11 oz.) refrigerated thin pizza crust
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 cup baby arugula

Steps:

  • Heat oven to 425ºF.
  • Heat 1 Tbsp. dressing in large skillet. Add onions; cook and stir on medium-high heat 5 min. or until crisp-tender. Add peppers and zucchini; cook and stir 5 min. or until onions are golden brown and peppers are crisp-tender. Remove from heat; stir in tomatoes and olives.
  • Unroll pizza crust on baking sheet sprayed with cooking spray; pat into 14x10-1/2-inch rectangle. Fold over edges of dough to form 1/2-inch-wide rim. Bake 5 min. Brush with remaining dressing; top with vegetable mixture and cheeses.
  • Bake 12 to 14 min. or until edges of crust are golden brown. Top with arugula.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 700 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 5 g, Protein 10 g

RUSTIC VEGETARIAN PIZZA



Rustic Vegetarian Pizza image

"While my husband was stationed in the service in Naples, Italy, we tried all kinds of pizzas with fresh ingredients," writes Priscilla Gilbert of Indian Harbour Beach, Florida. "This veggie pizza is delicious, but not complicated to prepare or assemble."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4-6 servings.

Number Of Ingredients 10

1 tablespoon cornmeal
1 tube (13.8 ounces) refrigerated pizza crust
1-1/2 teaspoons olive oil, divided
11 slices part-skim mozzarella cheese, divided
1 small zucchini, cut into 1/8-inch slices, patted dry, divided
1 small onion, sliced
4 plum tomatoes, cut into 1/4-inch slices
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup torn fresh basil

Steps:

  • Sprinkle cornmeal over a greased baking sheet. Unroll pizza crust; shape into a 12-in. square. Place on the baking sheet. Brush with 1 teaspoon oil. Arrange nine slices of cheese over dough to within 1 in. of edges. Cut each remaining cheese slice into four pieces; set aside. , Place half of the zucchini, about 2 in. apart, around edges of cheese. Fold edges of dough about 1 in. over zucchini. Bake at 400° for 6 minutes. , Layer with onion, remaining zucchini and tomatoes. Sprinkle with salt and pepper. Bake for 16 minutes or until crust is golden brown. , Arrange reserved cheese over the tomatoes; bake 4 minutes longer or until cheese is melted. Drizzle with remaining oil. Sprinkle with basil. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 363 calories, Fat 14g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 812mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.

PIZZA RUSTICA



Pizza Rustica image

Italian pizza with sausage and mixed cheeses.

Provided by Diane Felico

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 8

Number Of Ingredients 8

1 (12 ounce) package Italian sausage, casings removed
2 (8 ounce) packages grated Parmesan cheese
2 cups shredded mozzarella cheese
1 ½ cups ricotta cheese
4 eggs
1 (3 ounce) package prosciutto, chopped
2 tablespoons chopped fresh parsley
2 (9 inch) prepared pie crusts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cook and stir sausage in a large skillet over medium heat until browned, 5 to 8 minutes. Drain.
  • Mix Parmesan cheese, mozzarella cheese, ricotta cheese, and eggs together in a bowl. Stir in sausage, prosciutto, and parsley.
  • Roll 1 pie crust into an 11-inch circle on a lightly floured work surface. Transfer to a pie plate, leaving a 1/2-inch overhang. Pierce crust all over with a fork. Spread cheese and sausage mixture over crust. Roll second pie crust into a 12-inch circle; place on top. Seal and flute edges. Cut several slits in the top crust to permit steam to escape.
  • Bake in the preheated oven until center is set and crust is browned, about 1 hour.

Nutrition Facts : Calories 720.1 calories, Carbohydrate 25.1 g, Cholesterol 187.1 mg, Fat 49.5 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 21.3 g, Sodium 1872.5 mg, Sugar 1.4 g

PAPA MURPHY'S COPY-CAT GOURMET VEGETARIAN PIZZA WITH CREAMY GARLIC SAUCE RECIPE



Papa Murphy's Copy-Cat Gourmet Vegetarian Pizza with Creamy Garlic Sauce Recipe image

A delicious vegetarian pizza, complete with a creamy garlic sauce

Provided by Camille Beckstrand

Categories     Main Course

Time 25m

Number Of Ingredients 15

1 12 inch pre-made pizza crust
1 cup ranch dressing
1 Tablespoon minced garlic
1 Tablespoon grated parmesan cheese
1 teaspoon garlic salt
2 green onion (diced)
⅛ teaspoon italian seasoning
1½ cups fresh spinach
1 zucchini (sliced thin)
1 cup fresh sliced mushrooms
1 cup canned artichoke hearts (died)
2 tomatoes (diced)
⅛ cup diced onion
1½ cups shredded Mozzarella cheese
⅓ cup grated parmesan cheese

Steps:

  • Heat oven to 400 degrees F.
  • Mix all of the ingredients for the creamy garlic sauce. Spread creamy garlic sauce on top of crust.
  • Add fresh vegetable toppings listed (and any other toppings you like).
  • Sprinkle cheeses on top, and bake for 8-10 minutes or until heated through.

Nutrition Facts : Calories 509 kcal, Carbohydrate 43 g, Protein 16 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 1908 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

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