Good recipe for a veggie pizza?!
P.S. From scratch or semi-homemade recipes are preferable!
Answers: I've lately been tired of all the meat toppings they put on pizza, none are really that good for you. I had a veggie pizza once and really liked it, so give me your best veggie pizza recipe! Thanks so much!
P.S. From scratch or semi-homemade recipes are preferable!
Cool Veggie Pizza
This is a Pampered Chef recipe that features a tender crescent roll crust topped with herbed cream cheese and crispy, coloful vegetables. Make it ahead of time so the flavors can mingle.
10 servings 1 hour 30 min prep
1 (8 ounce) package refrigerated crescent dinner rolls
1 (8 ounce) package cream cheese, softened
1 1/2 teaspoons mayonnaise
1 clove pressed garlic
1 teaspoon dried dill weed
salt and pepper
2 cups assorted fresh vegetables, chopped (any combination, e.g. broccoli, green onions, bell peppers, mushrooms, carrots, and tomatoes)
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.
Veggie Pizza
The Veggie Pizza works best with Finely chopped vegetables.
8 servings 16 pizzas 25 min 15 min prep
2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 (1 ounce) packet hidden valley ranch dressing mix
2 tablespoons Miracle Whip
1 (12 ounce) package cheddar cheese
vegetables (any that you desire such as green peppers, tomatos, carrots, celery, and green onions)
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.
Applebee's Veggie Patch Pizza
1-2 servings 1 pizza 1 hour 20 min prep
1 (10 inch) flour tortillas
butter-flavored oil, as needed
1/2 cup sliced mushrooms
black pepper, to taste
granulated garlic, to taste
salt, to taste
1/2 teaspoon italian seasoning
1/4 cup diced tomatoes
1/2 cup shredded mozzarella cheese
1 tablespoon shredded parmesan cheese or romano cheese
Spinach and Artichoke Dip (use 4 ounces)
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and rough chopped
1 cup shredded parmesan cheese or romano cheese, blend
1/2 cup shredded mozzarella cheese
10 ounces prepared alfredo sauce
1 teaspoon minced garlic
1/2 (4 ounce) package softened cream cheese
Pizza: In a hot sauté pan or on a griddle, place sliced mushrooms and butter-flavor oil and season with salt, pepper and garlic.
Cook until hot.
Brush tortilla with oil and place on griddle.
Spread spinach and artichoke dip evenly on top of tortilla to within 1/2 inch of the edge.
Top with mushrooms, when cooked, Italian seasoning and diced tomatoes.
Sprinkle shredded mozzarella cheese over pizza and remove from griddle and place on a pizza pan in an oven preheated to 350 degrees F.
Remove from oven when cheese is melted and top with shredded Parmesan/Romano cheese.
Cut into wedges and serve.
Spinach and Artichoke Dip: Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish.
Bake in an oven preheated to 350 degrees F for 30 minutes or until cheeses are bubbling and melted.
Serve as the "sauce" for the vegetable pizza or as a dip for chips.
Veggie Pizza "no Crust!!!"
1 servings 15 min 5 min prep
1 portabella mushroom, cap
1/4 cup sliced bell peppers (green,yellow whatever you like)
2 tablespoons marinara sauce (I used pasta sauce)
1 tablespoon parmesan cheese, grated (Kraft-light is good)
1/4 cup onions, sliced
Place the mushroom cap upside down on a cookie sheet. Spread the marinara sauce over the mushroom, and top with the remaining ingredients - just like a normal pizza.
Bake in the oven at 350°F until the cheese melts and the ‘pizza’ is warmed through.
Get pizza crust or dough - the refrigerated in a tube is fine and bake as directed.
Get a ranch dressing mix (powdered) and mix with cream cheese and mayo (low-fat for both is fine). After the crust cools a bit, put this over it - it should be fairly thick (if it seems too thick, add a little milk to thin it a bit) and top with your favorite veggies - carrots bell peppers, tomatoes, etc. Add on cheese if you'd like and let it chill for at least 2 hours before eating.
US Pizza out of Little Rock, AR, has a veg pizza out of this world...I was going to get you the menu, but their web site is down right now....perhaps you can access it later.
Olives, red and green peppers, onions and sweetcorn are always good toppings for a vegetarian pizza.