Fresh Vegetable Appetizer Recipes

Steps:

• In small bowl, place vegetables. Sprinkle with salt, pepper and lemon peel.
• Spread 2 tablespoons spreadable cheese over each flatbread. Top each with 1/4 cup vegetable mixture. Sprinkle with Cheddar cheese. Cut each into 6 wedges.

Steps:

• Preheat oven to 375°F.
• Lightly grease 17x11 rectangular cookie sheet or a 16-ounce pizza pan.
• Press pizza dough into pan to form a crust.
• Bake as directed on package until crust is done and just slightly browned on top.
• Do not overbake.
• Cool.
• Mix Sauce ingredients together and spread over cooled crust.
• Prepared all of the vegetables of choice by dicing them into very small pieces, placing each vegetable in a separate bowl or stack.
• ***Pay special attention to the tomatoes, as you need to drain these on paper towels to remove all excess moisture.
• Blot both top and bottom of tomatoes until they are dry.
• ***Sprinkle each vegetable, along with the cheese, evenly over the pizza, covering the cream cheese sauce in a decorative fashion.
• Cover entire pizza with plastic wrap and gently press toppings into the cream cheese.
• Refrigerate until serving time.
• (I prefer to refrigerate overnight to let flavors blend.) Cut into small, appetizer servings (about 1"x1") (I use a pizza cutter for this).
• Don't be tempted to add too many toppings to this pizza.
• Toppings need to adhere to cream cheese to make it neater to serve and eat; however, I always have some topping fall away when I cut this.
• ***I have kept this pizza in the refrigerator for several days, and it was still very delicious.
• SUBSTITUTE any of the toppings you like in place of the ones listed.
• I always select toppings that have a variety of complementary colors for a pretty presentation.