GARDEN PIZZA
Fresh-from-the-garden flavors steal the show in this mouthwatering pizza;-Vini Williams, Saint James, Missouri.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the zucchini, peppers, onion, carrot and garlic in butter for 8-10 minutes or until tender. Sprinkle with Italian seasoning, oregano and pepper; toss to coat., Place the crust on an ungreased baking sheet or pizza pan. Spoon vegetable mixture onto crust to within 1/2 in. of edges. Top with tomato and cheese. Bake at 450° for 8-10 minutes or until cheese is melted.
Nutrition Facts : Calories 324 calories, Fat 13g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 568mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
GRILLED CALIFORNIA PIZZAS
Steps:
- For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
- When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
- Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
- If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
- Light your grill and wait until it's hot.
- Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.
- Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.
GARDEN VEGGIE PIZZA SQUARES
This is a must make appetizer for every event in my house. I received it from a friend years ago and everyone loves it. Great for Christmas parties.
Provided by Meghan Brand
Categories Main Dish Recipes Pizza Recipes
Time 1h30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
- Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 6 g, Cholesterol 14.9 mg, Fat 4.8 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 163.7 mg, Sugar 0.7 g
GARDEN PIZZA
Provided by Marian Burros
Categories dinner, main course
Time 10m
Yield 2 large or 3 regular servings
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- Heat oil in regular or nonstick skillet. Add garlic and cook for 30 seconds. Stir in peppers, onions and eggplant, and cook over medium-high heat until vegetables are soft.
- Season with pepper; stir in basil and cook just until wilted.
- Arrange vegetables evenly over the browned tortillas. Sprinkle with cheese and run under broiler long enough to melt cheese. Top with tomato slices and serve.
GARDEN RANCH PIZZA-PAMPERED CHEF
This is a quick pizza to through together. What I especially love is that my kids devoured it even though it was covered in vegetables and there wasn't a piece of meat in sight. Substitute your own favorite vegetables (zucchini, onion, cauliflower), the possibilities are endless.
Provided by um-um-good
Categories Vegetable
Time 37m
Yield 12 slices
Number Of Ingredients 10
Steps:
- preheat oven to 425°F.
- combine mayonnaise, ranch seasoning and garlic to make a "sauce".
- Spread evenly over crust. Sprinkle on half the mozzarella. Layer on all the vegetables and olives. Top with the remaining mozzarella and the parmesan cheese.
- Bake 18-22 minutes or until pizza crust is cooked. Serve immediately.
GARDEN PITA PIZZA
Found this recipe, when looking for something to do with pita bread. This is a low-fat easy lunch for one, and pretty tasty too. I really like pita bread pizzas. From Fabulous Fat-Free Cooking.
Provided by TheGrumpyChef
Categories Lunch/Snacks
Time 35m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Place the mushrooms and zucchini in a large no-stick skillet, and coat with no-stick spray.
- Cover and cook over med-high heat for 2 to 3 minutes, or until the mushrooms start to release their juice.
- Remove the cover and cook, stirring occasionally, for 1-2 minutes, or until the mushrooms and zucchini are golden.
- Stir in the garlic powder and 2 tbsp tomato sauce. Set aside.
- Place the pita bread on a baking sheet. Bake for 1 minute to crisp.
- Remove from the oven and spread remaining tomato sauce.
- Spoon on mushroom mixture.
- Sprinkle the scallions, basil, oregano, olives, mozzarella, and Parmesan.
- Bake for 8-10 minutes, or until cheese is melted and golden.
Nutrition Facts : Calories 234.2, Fat 2.5, SaturatedFat 0.4, Cholesterol 2.5, Sodium 812.2, Carbohydrate 44, Fiber 7.3, Sugar 4.8, Protein 13.2
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