Garden Fresh Pizza Recipes

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GARDEN-FRESH GRILLED VEGGIE PIZZA

I have four gardens, including one just for herbs, so I always have a pretty good spread of produce. I created this loaded-up pizza as a fun summer appetizer using some of my best garden goodies. -Dianna Wara, Washington, Illinois

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14



Garden-Fresh Grilled Veggie Pizza image

Steps:

  • Mix oil and garlic; brush onto both sides of vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes per side for zucchini, 2-3 minutes per side for tomatoes., Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and tomato slices. Sprinkle with 1/4 cup basil, carrots, oregano and thyme. Top with grilled vegetables, then remaining cheese., Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with remaining basil.

Nutrition Facts : Calories 395 calories, Fat 22g fat (8g saturated fat), Cholesterol 23mg cholesterol, Sodium 618mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

3 tablespoons olive oil
3 garlic cloves, minced
3 medium tomatoes, cut into 1/2-inch slices
1 large sweet red pepper, halved, stemmed and seeded
1 small zucchini, cut lengthwise into 1/4-inch slices
1 small onion, cut crosswise into 1/2-inch slices
1 teaspoon coarsely ground pepper
1 prebaked 12-inch pizza crust
1/3 cup spreadable garden vegetable cream cheese
8 slices smoked provolone cheese, divided
1/2 cup minced fresh basil, divided
1/4 cup shredded carrots
1 tablespoon minced fresh oregano
1 teaspoon minced fresh thyme

GARDEN-FRESH PIZZA

These no-bake Mediterranean pizzas make a great 15-minute meal for two...or cut them into smaller slices for a last-minute appetizer.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 2

Number Of Ingredients 5



Garden-Fresh Pizza image

Steps:

  • Spread cream cheese evenly over each pizza crust. Top with cucumber, tomato and olives. Cut into quarters.

Nutrition Facts : Calories 550, Carbohydrate 71 g, Cholesterol 50 mg, Fat 2, Fiber 4 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving (1 Pizza), Sodium 1210 mg, Sugar 6 g, TransFat 1/2 g

1/2 cup reduced-fat chives-and-onion cream cheese (from 8-oz container)
1 package (10 oz) prebaked Italian pizza crusts (two 8-inch crusts)
1/2 cucumber, unpeeled, cut in half lengthwise, seeded, thinly sliced
1 plum (Roma) tomato, chopped
1/3 cup pitted kalamata olives, cut in half

GARDEN-FRESH PIZZA SAUCE

This sauce is so healthy because of all the vegetables in it," writes Helen Lipko of Martinsburg, Pennsylvania. "I freeze it in 1-cup portions so it's always on hand for quick pizzas."

Provided by Taste of Home

Time 1h25m

Yield 6 cups.

Number Of Ingredients 14



Garden-Fresh Pizza Sauce image

Steps:

  • In a large nonstick saucepan, saute the mushrooms, onion and peppers in oil until tender. Stir in the tomatoes, tomato paste, water, sugar, basil, oregano, garlic powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until sauce reaches desired thickness, stirring occasionally. , Stir in pepper; cook 5 minutes longer. Spread desired amount over a pizza crust, or cool and then refrigerate or freeze. Sauce may be frozen for up to 3 months.

Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

1-3/4 cups sliced fresh mushrooms
1 medium onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 teaspoon olive oil
1 can (28 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
1 cup water
2 tablespoons sugar
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

MINI ZUCCHINI PIZZAS

Looking for low carb? This simple snack recipe is a fantastic way to satisfy your pizza cravings while skipping the usual carb-filled crust. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield about 2 dozen.

Number Of Ingredients 7



Mini Zucchini Pizzas image

Steps:

  • Preheat broiler. Arrange zucchini in a single layer on a greased baking sheet. Broil 3-4 in. from heat just until crisp-tender, 1-2 minutes per side., Sprinkle zucchini with salt and pepper; top with sauce, cheese and pepperoni. Broil until cheese is melted, about 1 minute. Sprinkle with basil.

Nutrition Facts : Calories 29 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 108mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

1 large zucchini (about 11 ounces), cut diagonally into 1/4-inch slices
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup pizza sauce
3/4 cup shredded part-skim mozzarella cheese
1/2 cup miniature pepperoni slices
Minced fresh basil

GARDEN PIZZA SUPREME

This pizza is so delicious and colorful. Feel free to toss on any fresh vegetables from your garden. -Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 slices.

Number Of Ingredients 7



Garden Pizza Supreme image

Steps:

  • Roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan, building up edges slightly. Place cheese slices on dough. Spread sauce over cheese. Sprinkle with 1 cup shredded cheese, cauliflower, mushrooms, broccoli, onion, peppers and pepper rings., Bake at 425° for 15 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted and crust is golden brown.

Nutrition Facts : Calories 316 calories, Fat 11g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 644mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

1 loaf (1 pound) frozen bread dough, thawed
6 slices part-skim mozzarella cheese
1 can (8 ounces) pizza sauce
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup each finely chopped fresh cauliflowerets, mushrooms and broccoli florets
1/4 cup each finely chopped red onion, green pepper and sweet red pepper
1/2 cup pickled pepper rings

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