Veggie Stuffed Pizza Bread Recipes
SPINACH-STUFFED PIZZA
I had my first stuffed pizza when I attended college near Chicago. I was amazed to see pizza well over an inch thick, with topping on the inside! When I served this version to my family, there are no leftovers. -Nancy Gilmour of Sumner, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place thawed dough in a greased bowl, turning once to grease the top. Cover with plastic and let rise in a warm place until doubled, about 1 hour., Preheat oven to 400°. In a large bowl, mix spinach, mushrooms, onion, salt and pepper. Punch down dough; divide into thirds. On a lightly floured surface, roll 1 portion of dough to a 10-in. circle. Transfer to a 9-in. springform pan coated with cooking spray; press dough onto bottom and partway up sides of pan., Sprinkle 1 cup mozzarella cheese onto crust. Top with spinach mixture; sprinkle with remaining mozzarella cheese., On a lightly floured surface, roll out a second portion of dough to a 10-in. circle; place over cheese layer. Pinch together top and bottom crusts to seal. (Save remaining dough for another use.) , Bake until crust is lightly browned, 25-30 minutes. Spread pizza sauce over top; sprinkle with Parmesan cheese. Bake 5-6 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 293 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 789mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.
VEGGIE-STUFFED PIZZA BREAD
I made this pizza for my son's first birthday party, and needless to say, it was a hit. Each guest left with a personal little "present"-this recipe! -Dawn Lofthus, Olney, Maryland
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 15
Steps:
- Cook vegetables according to package directions; drain. Cut larger vegetables into bite-size pieces; set aside. , In a small saucepan, saute onion and garlic in oil until tender. Add cream and cream cheese; cook and stir over low heat until blended. Stir in the chicken, parsley, basil, celery salt and pepper; heat through. Add 4 tablespoons Parmesan and 1/4 cup mozzarella cheese. Stir until cheese is melted; remove from the heat. , Brush baking sheet with additional oil. Roll out pizza crust onto baking sheet, keeping the rectangular shape. Brush crust with oil. Sprinkle remaining mozzarella cheese lengthwise down center. Spoon chicken mixture over the cheese, spreading it about 4 in. wide. Moisten edges of dough. Fold the long sides over the chicken mixture and pinch to seal. Pinch ends to seal and fold under. Brush top with oil; sprinkle with basil and remaining Parmesan. Bake at 425° for 10-12 minutes or until top is golden brown. Serve immediately.
Nutrition Facts :
AMERICAN 5 VEGETABLE STUFFED PIZZA
I created this recipe to use up excess vegetables from my home garden. You could probably be creative and sub any veggy's or cheese you prefer and if you wanted to save the time you could use frozen bread dough.Time to cook does not include time in bread maker or time to chop vegetables.
Provided by Chef Jen 1
Categories Vegetable
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Place first 8 ingredients in bread maker and select dough setting.
- When dough is ready divide in half and roll one half into 12" circle and the other half into a 10" circle.
- Put 12" circle in bottom and up sides of a 10" round pan.
- Combine onion,green pepper, zucchini, carrots, and swiss chard and spread over dough.
- Sprinkle with cheese.
- Cover with 10" circle of dough. Pinch top and bottom crust together.
- Bake at 400 degrees for 30 minutes or until golden brown.
- Serve topped with warm pizza sauce.
Nutrition Facts : Calories 152.5, Fat 2, SaturatedFat 0.9, Cholesterol 20.6, Sodium 276, Carbohydrate 28.5, Fiber 3.1, Sugar 1.9, Protein 6
VEGETABLE ANTIPASTO STUFFED BREAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
- Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.
STUFFED PIZZA BREAD
No, this isn't some french bread pizza. Nor is this a bread machine recipe. This is 2 nice loaves of bread stuffed with all that stuff you love on your 'za. Easy to make and a pleaser for small gatherings or for yourself.
Provided by Potatoes Browning
Categories Breads
Time 3h45m
Yield 2 loaves, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water.
- In another bowl,add salt and oil to flour.
- Add yeasty water and mix.
- Let rise for 2 hours then punch down dough.
- Divide dough into 2 equal parts.
- Roll each part into a rectangle, then brush with egg.
- Put mozzarella, pepperoni and peppers on top.
- Roll rectangle dough with toppings tightly like a jellyroll or stollen bread. Seal ends by pinching edge firmly.
- Put onto greased flat pan, brush loaves with egg, and sprinkle parmesan, oregano and pepper flakes atop.
- Bake at 400 degeees for 45 minutes. Let cool before slicing. Serve with marinara sauce for dipping.
- You can also stuff the bread with other toppings; mushrooms, chopped onions, precooked italian sausage chunks, ham, whatever turns you on.
Nutrition Facts : Calories 425.6, Fat 13.3, SaturatedFat 3.8, Cholesterol 22.4, Sodium 916.3, Carbohydrate 61.1, Fiber 2.8, Sugar 0.6, Protein 13.9
HEALTHY FLAT BREAD VEGGIE PIZZA
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Place flatbreads on a baking sheet.
- Spread pizza sauce on each flat bread.
- Top with cheese and vegetables.
- Bake for 10 minutes or until cheese is melted.
Nutrition Facts : Servingsize 1 serving, Calories 147 kcal, Fat 3 g, SaturatedFat 0 g, Cholesterol 3 mg, Sodium 869 mg, Carbohydrate 26 g, Sugar 14 g, Protein 7 mg
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