Spring Veggie Pizza Appetizer Recipes

VEGETABLE APPETIZER PIZZA

Steps:

• Unroll two tubes of crescent dough and press into each of two ungreased 15x10x1-in. baking pans; seal seams and perforations. , Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a small bowl, beat the cream cheese, mayonnaise and dill until smooth. Spread over crusts. Sprinkle with vegetables, olives and cheese. Cover and refrigerate for at least 1 hour. , Cut into squares. Refrigerate leftovers.

SPRING VEGETABLE PIZZA APPETIZER

Steps:

• Heat oven to 375ºF.
• Unroll each package of dough into 2 rectangles. Press onto bottom and up sides of 15x10x1-inch pan, firmly pressing seams and perforations together to seal.
• Bake 11 to 13 min. or until golden brown; cool.
• Mix Neufchatel, dressing and seasonings until blended; spread onto crust. Top with remaining ingredients. Refrigerate 2 hours.

SPRING VEGGIE PIZZA APPETIZER

Steps:

• Heat oven to 375 degrees F.
• Unroll each package of dough into 2 rectangles. Press onto bottom and up sides of 15x10x1-inch pan, firmly pressing seams and perforations together to seal.
• Bake 11 to 13 min. or until golden brown; cool.
• Mix reduced-fat cream cheese, dressing and seasonings until well blended; spread onto crust. Top with remaining ingredients. Refrigerate 2 hours.

FRESH VEGETABLE PIZZA APPETIZER

Steps:

• Preheat oven to 375°F.
• Lightly grease 17x11 rectangular cookie sheet or a 16-ounce pizza pan.
• Press pizza dough into pan to form a crust.
• Bake as directed on package until crust is done and just slightly browned on top.
• Do not overbake.
• Cool.
• Mix Sauce ingredients together and spread over cooled crust.
• Prepared all of the vegetables of choice by dicing them into very small pieces, placing each vegetable in a separate bowl or stack.
• ***Pay special attention to the tomatoes, as you need to drain these on paper towels to remove all excess moisture.
• Blot both top and bottom of tomatoes until they are dry.
• ***Sprinkle each vegetable, along with the cheese, evenly over the pizza, covering the cream cheese sauce in a decorative fashion.
• Cover entire pizza with plastic wrap and gently press toppings into the cream cheese.
• Refrigerate until serving time.
• (I prefer to refrigerate overnight to let flavors blend.) Cut into small, appetizer servings (about 1"x1") (I use a pizza cutter for this).
• Don't be tempted to add too many toppings to this pizza.
• Toppings need to adhere to cream cheese to make it neater to serve and eat; however, I always have some topping fall away when I cut this.
• ***I have kept this pizza in the refrigerator for several days, and it was still very delicious.
• SUBSTITUTE any of the toppings you like in place of the ones listed.
• I always select toppings that have a variety of complementary colors for a pretty presentation.

SPRING VEGGIE PIZZA APPETIZER

Steps:

• Heat oven to 375 degrees F.
• Unroll each package of dough into 2 rectangles. Press onto bottom and up sides of 15x10x1-inch pan, firmly pressing seams and perforations together to seal.
• Bake 11 to 13 min. or until golden brown; cool.
• Mix reduced-fat cream cheese, dressing and seasonings until well blended; spread onto crust. Top with remaining ingredients. Refrigerate 2 hours.

SPRING VEGETABLE PIZZAS

Steps:

• Preheat oven to 500 degrees, with racks in upper and lower thirds. In a medium bowl, combine artichoke hearts, asparagus, and tomatoes. On a large piece of parchment paper, brush 1 dough half with artichoke-heart marinade and roll out to a 14-inch-long oval. Transfer dough on parchment to a rimmed baking sheet and top with half the vegetables, leaving a 1-inch border. Brush border with marinade and season pizza with salt and pepper. Repeat to make second pizza. Bake pizzas 10 minutes, rotating sheets halfway through. Sprinkle pizzas with cheese and bake until crust is deep golden and cheese is melted, 3 to 5 minutes.