GARDEN FRESH VEGGIE PEPPERONI PIZZA
Provided by Beautiful Eats & Things
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees Fahrenheit
- In a medium bowl, combine the chopped basil, garlic, and olive oil. Set aside.
- Roll the pizza dough out onto a large sheet of parchment paper or aluminum foil. Spread the basil mixture across the pizza dough, followed by the mozzarella cheese. Arrange vegetables and pepperoni on top, followed by a sprinkle of salt & pepper to taste.
- *For a golden-brown crust, brush the edges of the crust lightly with an egg wash.
- Place pizza on a large baking sheet and bake for about 20-22 minutes, or until the cheese is melted and the crust is golden brown.
- Add a few fresh basil leaves before serving and Enjoy!
HOMEMADE PEPPERONI PIZZA
Quick, Easy and Delicious-Homemade pizza crust and tomato sauce has never been easier-and this recipe for pepperoni pizza produces a delicious classic!
Provided by Contadina
Categories Trusted Brands: Recipes and Tips Contadina®
Yield 6
Number Of Ingredients 16
Steps:
- For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
- For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
- Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
- Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
- For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
- Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.
Nutrition Facts : Calories 590 calories, Carbohydrate 60.4 g, Cholesterol 47.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 19.5 g, SaturatedFat 9.7 g, Sodium 1408.3 mg, Sugar 5.5 g
VEGGIE PIZZA
I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.
Provided by MERRI C
Categories Main Dish Recipes Pizza Recipes
Time 2h25m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 16 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 358.6 mg, Sugar 1.4 g
20 BEST VEGGIE PIZZAS RECIPE COLLECTION
Try these veggie pizza recipes for an easy, healthy, delicious meal the family will love! From tomato to Brussels sprouts to spinach artichoke, there are so many tasty veggie combos for pizza.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a veggie pizza in 30 minutes or less!
Nutrition Facts :
VEGGIE AND PEPPERONI PIZZA
I am searching for a healthier pizza, and this is my first step towards one. I plan on using turkey pepperoni and a whole wheat crust in the future, but this pizza turned out really well. My family really liked it. I recommend the pizza sauce that I posted as a separate recipe for this pizza because it throws in some extra veggies in the sauce.
Provided by MsLizze
Categories One Dish Meal
Time 30m
Yield 2 pizzas
Number Of Ingredients 10
Steps:
- Preheat the oven to 450.
- Spread the pepperoni between two paper towels and blot to remove the excess grease.
- Brush the olive oil over the pizza crusts and cover with the pizza sauce.
- Next add the cheese, pepperoni, and tomatoes in that order.
- Finally topped with the chopped vegetables.
- Place pizzas on pizza stones or pizza pans. These really work better than cookie sheets.
- Change the oven temperature to 425 before putting the pizzas in the oven.
- Bake until the crust is a golden brown. About 15 minutes.
Nutrition Facts : Calories 923, Fat 65, SaturatedFat 25.6, Cholesterol 147.4, Sodium 2796.8, Carbohydrate 44.2, Fiber 5.1, Sugar 30.5, Protein 41.9
PEPPERONI VEGGIE PIZZAS
These mini pizzas start with a tortilla crust, and are loaded with veggies, cheese and turkey pepperoni. "For a meat-lover's version, I sometimes add browned ground round and Canadian bacon," notes Vicki Milam from Huntsville, Alabama.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Coat both sides of tortillas with cooking spray; place on a greased baking sheet. Spread with pesto; top with the remaining ingredients. Bake at 350° for 5-10 minutes or until cheese is melted.
Nutrition Facts : Calories 372 calories, Fat 19g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 741mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein.
VEGGIE PEPPERONI PIZZA
Provided by Veggie Cuisine
Time 1h
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F/220°C.Roll out pizza dough and spread onto two 12-in. (30-cm) round baking trays.Spread sauce evenly over crusts.Distribute Yves Pizza Pepperoni slices evenly over sauce, followed by green pepper, mushrooms, onion and olives.Sprinkle cheese on top.Bake for 25-30 minutes or until the edge and bottoms of crusts are golden brown.Garnish with parsley (if using).
VEGETARIAN PEPPERONI PIZZA TWISTER(PAMPERED CHEF)
Made with refrigerated French bread dough, this is easy and will impress! Adapted from Pampered Chef "All The Best" cookbook. Enjoy! Make this with vegetarian pepperoni for a vegetarian feast!
Provided by Sharon123
Categories Lunch/Snacks
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375*F.
- Dice pepperoni and red bell pepper, chop olives, shred mozzarella cheese.
- Combine pepperoni, olives, red bell pepper, mozzarella cheese, parsley, flour and garlic in bowl. Mix well.
- Place bread dough, seam sides up on cutting board. Using serrated knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough.
- Using rolling pin, roll dough crosswise to a 4" width, creating a well down the center of each loaf.
- Spoon half of the pepperoni mixture down the center of each loaf. Gather up the edges over filling, pinching firmly to seal.
- Place loaves, seam sides down, in an X pattern on a baking sheet. Crisscross ends of dough to form a large figure 8, keeping ends of dough 1" from edge of baking pan and leaving two 1 1/2" openings in center of twist.
- Combine egg white and Italian seasoning; lightly brush over dough.
- Cut a 3" slit in each of the top sections of the twist to reveal filling.
- Sprinkle the 2 tbls. Parmesan cheese over the loaf.
- Bake 30-32 minutes or until deep golden brown. Remove from oven. Cool about 10 minutes before serving. Enjoy!
Nutrition Facts : Calories 275.2, Fat 6.3, SaturatedFat 2.3, Cholesterol 9.4, Sodium 667.8, Carbohydrate 43.5, Fiber 2.9, Sugar 0.6, Protein 10.5
PEPPERONI & VEGETABLE PIZZA
Homemade crust and a sprinkle of fresh arugula give this gooey pizza its fresh-from-the-pizzeria appearance. Best part? It needs just 10 minutes of prep!
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450ºF.
- Roll Perfect Parmesan Pizza Dough into 12-inch round on lightly floured surface. Transfer to baking sheet sprayed with cooking spray.
- Spread dough with sauce to within 1/2 inch of edge; top with pepperoni, 1 cup cheese, basil, peppers and onions.
- Bake 10 min. Top with remaining cheese; bake 8 to 10 min. or until cheese is melted and edge of crust is golden brown. Top with arugula.
Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
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