NO BAKE VEGGIE PIZZA BITES
Time 10m
Number Of Ingredients 7
Steps:
- Lay naan or flatbread on a clean surface. Spread a medium layer of cream cheese on each slice of naan/flat bread, covering fully. Sprinkle diced veggies onto cream cheese layer. Gently press veggies into cream cheese. Sprinkle cheese on top and gently press into cream cheese layer again. Cut naan/flat bread into squares and serve immediately.
QUICK COLD VEGETABLE PIZZA
This is one of my favorite vegetable recipes. Even youngsters love it. I've made it for a light lunch and served it as an hors d'oeuvre at a get-together.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool. , In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.
Nutrition Facts : Calories 264 calories, Fat 24g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
NO BAKE VEGGIE PIZZA
Pizza toped with tons of veggies. I am not a veggie lover but I love this pizza. Great way to get kids to eat veggies. My mom and I made this one time but she also made a pepperoni pizza for my dad because he HATES veggies and she was sure he wouldn't eat this. He ended up ignoring the pepperoni pizza and eating this one instead.
Provided by Karrie Massotti
Categories Spinach
Time 50m
Yield 8 peices, 8 serving(s)
Number Of Ingredients 16
Steps:
- Pre-heat oven to 400*F
- Crust:.
- In med. bowl mix water and yeast.
- Stir until yeast dissolves and let stand for five minute
- Add oil, salt, seasoning, and flour in that order and mix.
- Let stand five more minute and turn onto floured board.
- Knead six or seven times and put on oiled pan.
- Bake for about 20 minute or until golden brown.
- Optional (use pre-made crust or refrigerated crust, won't be as good but simpler).
- Sauce:.
- In small bowl put softened cream cheese and other ingredients and mix until almost smooth and set aside.
- Toppings:.
- Chop all veggies really (and I mean REALLY) small fine pieces. I would make them all about 1/4 inches.
- When the crust cools
- Spread sauce over crust.
- Top with any desired veggies. To follow above recipe, I do the broccoli then carrots then red peppers and top with the spinach but experiment with your families favorites.
Nutrition Facts : Calories 394.1, Fat 18.3, SaturatedFat 8.1, Cholesterol 36.3, Sodium 487.7, Carbohydrate 48.5, Fiber 5.2, Sugar 4, Protein 11.2
FRESH VEGGIE PIZZA
There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. -Brooke Wiley, Halifax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.
Nutrition Facts : Calories 164 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 623mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
ROASTED VEGGIE PIZZA
A bold, flavorful garlic and basil pesto sauce is an awesome change of pace from traditional tomato-based pizza sauce. Roasted vegetables are a fantastic topping. Whenever I serve it alongside a standard meat pizza, this one's always the first to go!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 slices.
Number Of Ingredients 15
Steps:
- Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes., Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside. , Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables. , Bake for 15 minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 643 calories, Fat 33g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 946mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.
NO COOK VEGETABLE PIZZA
Another recipe from the "Nursing Archives" at my hospital. One thing about nurses, we know good food! We have a pot luck every now and then and this was a big hit. The crunchy vegetables taste so good over a layer of cream cheese. The variation served at our weekend potluck used the crescent roll dough.
Provided by Dawn399
Categories Vegetable
Time 20m
Yield 1 vegetable pizza, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, mix cream cheese and milk.
- Spread mixture over pizza crust.
- Top with vegetables and sprinkle with herbs.
- To serve, cut into wedges.
- *Note*if ready made pizza crust is not available, you may use two tubes of crescent roll dough and form a crust in a rectangular baking pan and bake until golden brown.
- Allow to cool and continue with directions above.
- This variation is also very good.
Nutrition Facts : Calories 73.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 18.4, Sodium 140.7, Carbohydrate 3.5, Fiber 0.5, Sugar 1.5, Protein 2.3
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