Pamperedchef3cheesegardenpizza Recipes

Steps:

• Preheat oven to 400 degrees F.
• Place pizza dough on flat stone of your choice. Roll dough to fit stone. Combine garlic and olive oil and brush onto crust. Bake 7 minutes or until lightly browned. Remove from oven.
• Sprinkle with mozzarella and cheddar cheeses. Top with tomato and Italian seasoning. Layer zucchini, onion and mushrooms over tomato.
• Sprinkle with parmesan. Bake 15 - 18 minutes more.

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.

Steps:

• Preheat oven to 350.
• Unroll crescent rolls and place on large baking pan.
• Press to seal seams.
• Bake 12-15 minutes until light brown.
• Cool completely.
• Combine remaining ingredients EXCEPT vegetables; mix well.
• Spread cream cheese mixture evenly over top of crust.
• Sprinkle chopped vegetables over top of crust.
• Cover and refrigerate at least 30 minutes or up to one day ahead.
• Cut into small squares before serving.

Steps:

• Peel carrots. Finely chop carrots, celery and onion with a food chopper.
• Lightly spray a 4 quart casserole with oil and add carrots, celery and onion. Cook over medium heat for 4-5 minutes or until vegetables begin to brown, stirring occasionally.
• Push vegetables to one side of casserole. Add tomato paste; cook 1-2 minutes or until tomato paste begins to caramelize.
• Add pressed garlic and seasoning mix; mix well. Stir in tomatoes, broth and water; bring to a simmer.
• Cut meatballs in half; add to soup. Simmer an additional 10-12 minutes; season to taste with salt and pepper.

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.