Veggieandpepperonipizza Recipes

VEGGIE AND PEPPERONI PIZZA

Veggie and Pepperoni Pizza image

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

Ingredients

2 prepared pizza crust
2 cups pizza sauce
2 tablespoons olive oil
8 ounces mozzarella cheese, shredded
8 ounces Italian cheese blend, shredded
1 (3 1/2 ounce) package pepperoni
2 roma tomatoes, sliced very thin
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 onion, chopped

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

Pepperoni Veggie Pizzas image

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

Ingredients

2 whole wheat tortillas (8 inches)
2 tablespoons prepared pesto
12 slices turkey pepperoni
12 thin slices zucchini
4 fresh mushrooms, thinly sliced
2 thin slices red onion, separated into rings
2 tablespoons each chopped green, red and yellow pepper
2 thin slices provolone cheese, cut into strips
1/4 cup shredded part-skim mozzarella cheese

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.

VEGETARIAN PIZZA

Vegetarian Pizza image

Provided by Food Network

Categories main-dish

Time 2h50m

Yield 1 large (18-inch) pizza

Number Of Ingredients 13

Ingredients

16 ounces dairy-free vegan cheese
Cornmeal, for dusting
Whole-Wheat Crust, recipe follows
1 jar pizza sauce (recommended: Muir Glen Organic Sauce)
3 red bell peppers, stemmed, seeded, and cut into large chunks
1 orange bell pepper, stemmed, seeded, and cut into large chunks
2 medium red onions, cut into large chunks
4 portobello mushroom caps, cut into large chunks
1 cup whole-wheat flour
2 cups unbleached all-purpose flour
1 tablespoon active dry yeast
1 1/4 cups warm water (about 110 degrees F)
2 tablespoons honey

Steps:

Preheat the oven to 350 degrees F.
Cut the cheese into large chunks that will fit in the shredder attachment of a food processor. Shred the cheese in the processor. Sprinkle cornmeal on a clean surface and roll out the dough until it is approximately 1/2-inch thick (should be about an 18-inch circle). Transfer dough to a pizza stone or rimless pan large enough to hold it.
Spread the sauce over the surface of the crust, leaving approximately 1/2-inch of crust around the edge. Sprinkle the cut vegetables on top of the sauce and then sprinkle the cheese over the veggies.
Bake for approximately 20 minutes, or until golden brown and bubbly. Serve hot.
Sift the flours together in a medium sized bowl. Place the yeast in a separate bowl and pour the warm water over it; let stand for about 5 minutes. Combine all ingredients in the bowl of a stand mixer with the dough hook attachment, mixing for approximately 5 minutes. Set the dough aside to rise for approximately 2 hours.
Once the dough has risen, roll out the dough to a circle that is approximately 1/2-inch thick and about 18 inches in diameter.

VEGGIE PEPPERONI PIZZA

Veggie Pepperoni Pizza image

Provided by Veggie Cuisine

Time 1h

Yield 2

Number Of Ingredients 9

Ingredients

1 pizza dough or 2x 12 in. (30 cm) pre-made pizza shells
3 cups (750 mL) pizza sauce
2 pkgs veggie pizza pepperoni
1 medium, sliced green pepper
2 cups (500 mL) sliced mushroom
1 cup (250 mL) sliced red onion
1 cup (250 mL) sliced black or green olives
2-3 cups (500-750 mL) grated mozzarella cheese
parsley (optional)

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).

VEGGIE PIZZA

Veggie Pizza image

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

Ingredients

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
¼ teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
½ cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 ½ cups fresh broccoli, chopped
1 carrot, grated

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

PIZZA WITH PEPPERONI & VEGGIES

Pizza with Pepperoni & Veggies image

Pizza with the works. Make it gourmet at home with fresh toppings like mushrooms, tomatoes and onions. We didn't forget the pepperoni and black olives!

Provided by My Food and Family

Categories Home

Time 27m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup sliced fresh mushrooms
1 cup cherry tomatoes, halved
1/2 cup slivered red onion s
3 Tbsp. KRAFT Tuscan House Italian Dressing, divided
1 ready-to-use baked pizza crust (12 inch)
1-1/2 cups KRAFT Shredded Mozzarella Cheese
14 slices OSCAR MAYER Pepperoni
1/4 cup sliced black olives
1 tsp. chopped fresh thyme

Steps:

Heat oven to 450ºF.
Cook and stir vegetables in 1 Tbsp. dressing in skillet on medium heat 3 min.
Place pizza crust on baking sheet sprayed with cooking spray; brush with remaining dressing. Top with cheese, pepperoni, vegetables and olives.
Bake 10 to 12 min. or until cheese is melted and edge of crust is golden brown. Sprinkle with thyme.

Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 680 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 2 g, Protein 13 g

PEPPERONI & VEGETABLE PIZZA

Pepperoni & Vegetable Pizza image

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

Ingredients

1/4 Pizza Dough Recipe
1 can (8 oz.) CLASSICO Traditional Pizza Sauce
1 oz. OSCAR MAYER Pepperoni (14 slices)
1-1/2 cups KRAFT Shredded Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1/3 cup each sliced red and yellow peppers
1/4 cup slivered red onions
1/2 cup lightly packed arugula

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

VEGGIE PIZZA

Veggie Pizza image

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

Ingredients

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 (1 ounce) packet hidden valley ranch dressing mix
2 tablespoons Miracle Whip
1 (12 ounce) package cheddar cheese
vegetables (any that you desire such as green peppers, tomatos, carrots, celery, and green onions)

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.

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