VEGGIE PIZZA
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
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.
VEGETABLE PIZZA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 2 flatbreads (4 to 6 servings)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- For the sauce: Over medium heat in a saucepan, bring cauliflower, water to cover, salt and white pepper to a simmer. Reduce the heat and allow to cook until soft, for 7 to 8 minutes. Remove from the heat, drain and puree until smooth. After pureeing, add the Parmesan and heavy cream as needed and puree again.
- For the vegetables: In a saute pan over high heat, add the oil and allow to heat until on the verge of smoking. Then reduce the heat to medium and add the squash, zucchini, salt and black pepper. Cook, stirring until softened, 3 to 4 minutes. Remove from the heat and add the thyme.
- For the pizza: Place the flatbreads on a cookie sheet and spread the sauce on top, evenly coating from edge to edge. Add half the zucchini, squash, corn, broccoli and top with shredded Parmesan. Once built, repeat the process with the second pizza. Bake until crisp, 7 to 8 minutes. Once cooked, remove from the oven and top with the green onions. Slice and serve.
HOMEMADE VEGGIE PIZZA
Of course, you could just order out, but nothing beats a homemade pizza. The sauce is so easy and hearty everyone will think you were in the kitchen all day cooking this up!
Provided by Bird
Categories Main Dish Recipes Pizza Recipes
Time 2h25m
Yield 6
Number Of Ingredients 21
Steps:
- Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam.
- Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
- Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.
- Cook and stir diced tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper in a saucepan over medium heat. Cook until sauce has thickened, 15 to 20 minutes.
- Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces--do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles, and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with bell pepper, onion, and mushroom. Sprinkle 1/4 cup mozzarella cheese over top.
- Bake in preheated oven until crust is browned and crisp and cheese has melted, 20 to 25 minutes.
Nutrition Facts : Calories 397 calories, Carbohydrate 63.4 g, Cholesterol 49.1 mg, Fat 8.7 g, Fiber 5.1 g, Protein 17.4 g, SaturatedFat 3.6 g, Sodium 1290.7 mg, Sugar 9.1 g
VEGETARIAN PIZZA
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 1 large (18-inch) pizza
Number Of Ingredients 13
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.
HOMEMADE VEGGIE PIZZA
Make and share this Homemade Veggie Pizza recipe from Food.com.
Provided by emilystormes
Categories < 30 Mins
Time 30m
Yield 1 pizza, 6 serving(s)
Number Of Ingredients 10
Steps:
- Spread pizza dough out on cookies sheet.
- Spread prego sauce on top of dough.
- Saute mushrooms & spinach with garlic.
- Add cheese, basil, & toppings.
- Bake for 15 minutes or until melted at 425 degrees.
Nutrition Facts : Calories 87.3, Fat 5.5, SaturatedFat 3.2, Cholesterol 17.8, Sodium 418, Carbohydrate 6.3, Fiber 1.3, Sugar 3.6, Protein 4.3
VEGETABLE APPETIZER PIZZA
My sister brought this recipe with her when she was visiting from California. We served it at a family get-together and everyone just loved it. We're often asked to bring it to potlucks. -Marcia Tiernan, Madrid, New York
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Unroll two tubes of crescent dough and press into each of two ungreased 15x10x1-in. baking pans; seal seams and perforations. , Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a small bowl, beat the cream cheese, mayonnaise and dill until smooth. Spread over crusts. Sprinkle with vegetables, olives and cheese. Cover and refrigerate for at least 1 hour. , Cut into squares. Refrigerate leftovers.
Nutrition Facts : Calories 93 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 281mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
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