Three Cheese Veggie Pizza Recipes

THREE-CHEESE VEGGIE PIZZA

Steps:

• Unroll breadsticks; place in a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan to form a crust; pinch seams to seal. Bake at 350° for 6-8 minutes or until lightly browned., Meanwhile, in a small bowl, combine the tomatoes, yellow squash, zucchini, 2 tablespoons dressing, parsley, 1 teaspoon garlic powder, basil and Italian seasoning; set aside., Spread remaining dressing over crust; sprinkle with Romano cheese and 1 cup Monterey Jack cheese. Top with vegetable mixture; dot ricotta over vegetables. Sprinkle with remaining Monterey Jack and garlic powder., Bake for 20-25 minutes or until cheese is melted and crust is golden brown.

THREE-CHEESE PESTO PIZZA

Steps:

• In a small skillet, saute onion and red pepper in oil until tender. Place crust on an ungreased 12-in. pizza pan; spread with pesto. Top with onion mixture, olives, cheeses and tomatoes. , Bake at 400° until cheese is melted, 15-20 minutes.

THREE-CHEESE PIZZA

Steps:

• Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
• Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
• Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
• Top it:Top with cheeses, parsley, and red-pepper flakes; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

VEGGIE PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
• Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
• Bake for 10 minutes, let cool.
• In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

GREEK VEGGIE PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Stir cucumber, sour cream, dill, oregano, balsamic vinegar, garlic powder, and onion powder together in a bowl; cover and chill.
• Unwrap pizza and discard cardboard. Place red pepper, feta cheese, and olives on top of the pizza. Top with sliced tomato and sprinkle with black pepper.
• Bake in the preheated oven until golden, about 15 minutes.
• Remove pizza from the oven and top with red onion, basil, and Greek sauce to serve.

THREE CHEESE VEGGIE PIZZA

Steps:

• Preheat oven to 425.
• Roll dough out on parchment paper lined sheet pan.
• Top with pizza sauce and spread evenly over the dough.
• Sprinkle crushed red pepper over the sauce (omit if you don't handle heat).
• Top with spinach and mushrooms or all veggies of your liking. Try to keep an even layer so everything cooks evenly.
• Top with provolone slices, shredded mozzarella and parmesan.
• Sprinkle oregano evenly over the top and place in preheated oven according to package instructions. Mine took 17 minutes.
• Enjoy hot!