QUICK COLD VEGETABLE PIZZA
This is one of my favorite vegetable recipes. Even youngsters love it. I've made it for a light lunch and served it as an hors d'oeuvre at a get-together.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 15 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 264 calories, Fat 24g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
SPEEDY VEGETARIAN PIZZA
Make and share this Speedy Vegetarian Pizza recipe from Food.com.
Provided by ImPat
Categories Peppers
Time 35m
Yield 4 light dinners, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 230C (450F/gas8).
- Put a pita breads onto 2 non-stick baking trays and spread with the combined tomato paste and garlic, leaving a 2cm (3/4in) border.
- Top the pita breads with the tomatoes, bocconcini, artichokes, olives, capsicum, beans and cheese.
- Bake for 20 minutes or until the bases are crisp and the topping is golden.
- Cut into wedges to serve.
Nutrition Facts : Calories 331.9, Fat 8.2, SaturatedFat 3.7, Cholesterol 19.8, Sodium 697.6, Carbohydrate 52, Fiber 11.7, Sugar 5.3, Protein 15.1
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