Speedy Vegetarian Pizza Recipes

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QUICK COLD VEGETABLE PIZZA



Quick Cold Vegetable Pizza image

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

2 tubes (8 ounces each) refrigerated crescent rolls
1 cup mayonnaise
1 package (8 ounces) cream cheese, softened
1 tablespoon dill weed
2-1/2 cups assorted chopped fresh vegetables (cucumber, radishes, broccoli, onion, green pepper, carrots, celery, mushrooms)
1/2 cup sliced ripe olives
3/4 cup shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese

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



Speedy Vegetarian Pizza image

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

4 pita breads (small wholemeal)
2 tablespoons tomato paste
2 garlic cloves (minced)
2 tomatoes (medium sliced)
100 g bocconcini (3 1/2oz small fresh mozzarella cheese sliced)
400 g artichoke hearts (13 oz canned quartered)
50 g kalamata olives (1 2/3oz pitted)
1/2 red capsicum (bell pepper sliced)
125 g four-bean mix (4oz canned rinsed and drained)
1/3 cup reduced-fat cheddar cheese (40g/1 1/3oz grated)

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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