Veggieandpepperonipizza Recipes

Steps:

• Preheat the oven to 450.
• Spread the pepperoni between two paper towels and blot to remove the excess grease.
• Brush the olive oil over the pizza crusts and cover with the pizza sauce.
• Next add the cheese, pepperoni, and tomatoes in that order.
• Finally topped with the chopped vegetables.
• Place pizzas on pizza stones or pizza pans. These really work better than cookie sheets.
• Change the oven temperature to 425 before putting the pizzas in the oven.
• Bake until the crust is a golden brown. About 15 minutes.

Steps:

• Coat both sides of tortillas with cooking spray; place on a greased baking sheet. Spread with pesto; top with the remaining ingredients. Bake at 350° for 5-10 minutes or until cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
• Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
• Bake for 10 minutes, let cool.
• In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

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.

Steps:

• Heat oven to 450ºF.
• Roll Perfect Parmesan Pizza Dough into 12-inch round on lightly floured surface. Transfer to baking sheet sprayed with cooking spray.
• Spread dough with sauce to within 1/2 inch of edge; top with pepperoni, 1 cup cheese, basil, peppers and onions.
• Bake 10 min. Top with remaining cheese; bake 8 to 10 min. or until cheese is melted and edge of crust is golden brown. Top with arugula.

Steps:

• Heat oven to 450ºF.
• Cook and stir vegetables in 1 Tbsp. dressing in skillet on medium heat 3 min.
• Place pizza crust on baking sheet sprayed with cooking spray; brush with remaining dressing. Top with cheese, pepperoni, vegetables and olives.
• Bake 10 to 12 min. or until cheese is melted and edge of crust is golden brown. Sprinkle with thyme.

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.