Summer Veggie Pizza Recipes
EASY CRESCENT VEGGIE PIZZA
This top-rated, much-loved easy crescent roll veggie pizza is a favorite go-to for potlucks, tailgate parties, showers, girls' weekends-basically wherever there's a hungry crowd. Plus cold veggie pizza is a brilliant way to use up whatever veggies you have at the ready. To personalize your veggie pizza toppings, use your leftover veggies or latest garden harvest.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 1h10m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
- Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
- In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 90, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 135 mg, Sugar 1 g, TransFat 1 g
SUMMER VEGGIE PIZZA
This tasty Summer Veggie Pizza is packed with all your favorite seasonal vegetables!
Provided by Ginnie
Categories Main Course
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees.
SUMMER VEGGIE PIZZA BUNS
30 seconds under the broiler, to melt cheese, to finish off these crisp fresh summer veggie pizza buns, delicious quick lunch.
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Split bun of your choice in two crosswise.
- Spread with cream cheese, 2 tablespoons on each side.
- Place tomato slices, half on each side of bun.
- Sprinkle with salt and pepper to taste.
- Place a ring of each sweet pepper on each side.
- Place 4 slices cucumber on each side, sprinkle each side evenly with green onion and again salt and pepper.
- Sprinkle each side evenly with shredded lettuce and season again.
- Place one slice of cheese on each side.
- Place on foil lined cookie sheet and place under broiler for about 30 seconds or until cheese is melted, as short a time as possible to keep it all crisp.
- Remove to plates and garnish with carrot and celery sticks.
- Enjoy!
Nutrition Facts : Calories 272.1, Fat 17.1, SaturatedFat 10.4, Cholesterol 51, Sodium 396.4, Carbohydrate 17.6, Fiber 2.2, Sugar 4.7, Protein 13.1
VEGGIE PIZZA
The Veggie Pizza works best with Finely chopped vegetables. My mother has been making these for quite some time. They are really good. I hope you enjoy.
Provided by Amy Lee
Categories Lunch/Snacks
Time 25m
Yield 16 pizzas, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spread the cresent rolls out on cookie sheets to make large rectangles.
- cook for 10 minutes or until golden brown and then cool.
- Mix the cream cheese, sour cream, dressing mix, and Miricle Whip together.
- Spread on top of the cooled cresent rolls.
- Chop your veggies (I like to use the food proccesor).
- Spread your veggies on top of the mixture on the cresent rolls.
- Sprinkle the Cheddar Cheese on the top.
- With sharp knife cut in half and enjoy.
VEGETABLE PIZZA I
Quick and easy recipe that is great at parties and showers. You can use any combination of chopped veggies and cheeses-whatever your family likes!
Provided by JANMARIE
Categories Main Dish Recipes Pizza Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
- Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
- In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 20.7 g, Cholesterol 57.9 mg, Fat 38.8 g, Fiber 1.1 g, Protein 8.8 g, SaturatedFat 14.4 g, Sodium 741.3 mg, Sugar 4.3 g
FRESH VEGGIE PIZZA
There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. -Brooke Wiley, Halifax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.
Nutrition Facts : Calories 164 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 623mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
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