ULTIMATE VEGGIE PIZZA
Make the BEST veggie pizza at home! This mouthwatering vegetarian pizza recipe features fresh cherry tomatoes, bell peppers, artichoke, spinach and more. Recipe yields two 11-inch pizzas or 1 large (about 6 to 8 servings).
Provided by Cookie and Kate
Categories Entree
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
- Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
- Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
- Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you're using a baking stone/steel-keep an eye on it).
- Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.
Nutrition Facts : ServingSize 1 of 8 servings made with 3 cups cheese total, Calories 440 calories, Sugar 6 g, Sodium 852.8 mg, Fat 20.1 g, SaturatedFat 6.3 g, TransFat 0.3 g, Carbohydrate 44.9 g, Fiber 9.8 g, Protein 21.6 g, Cholesterol 30.1 mg
CHICKEN ALFREDO VEGGIE PIZZA
"I created this pizza myself, and it's become one of our favorites! The vegetables' bright colors make it very appealing." Nancy Lindsay - New Market, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, 1/2 teaspoon salt, seasoning blend, whole wheat flour and 2-1/4 cups bread flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise for 20 minutes., Punch dough down; roll into a 15-in. circle. Sprinkle cornmeal over a 14-in. pizza pan coated with cooking spray. Transfer dough to prepared pan; build up edges slightly. Bake at 425° for 12-14 minutes or until edges are lightly browned., Meanwhile, in a large saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, spinach, Parmesan cheese, pepper and remaining salt. Cook and stir over medium heat until spinach is wilted., Spread sauce over crust; top with remaining ingredients. Bake 10-15 minutes longer or until cheeses are melted.
Nutrition Facts : Calories 317 calories, Fat 9g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 476mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
WHITE PIZZA SAUCE RECIPE (QUICK & EASY)
This White Pizza Sauce is essentially an easy garlic alfredo. It has simple ingredients and comes together in about 5 minutes. It is a family favorite and so much better than the white sauce in pizza chains.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 5m
Number Of Ingredients 7
Steps:
- Melt butter in a small saucepan over medium heat. Whisk in flour and continue whisking for 1-2 minutes (do not let it brown).
- Slowly add milk, whisking constantly until smooth, thickened, and bubbly.
- Whisk in 1/4 tsp salt, 1/8 tsp black pepper, and pressed garlic.
- Add parmesan cheese and whisk another 30 seconds. Remove from heat and continue whisking just until cheese is melted and sauce is smooth then set aside to cool before using for pizza. Do not boil after adding cheese or sauce may curdle. Once cooled, cover and refrigerate up to 5 days.
Nutrition Facts : Calories 64 kcal, Carbohydrate 4 g, Protein 3 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 141 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
EFFORTLESS ALFREDO PIZZA
Here's a lighter, scrumptious twist for pizza night. It makes good use of convenience items and keeps everyone's taste buds happy with help from nutty-flavored fontina cheese and crushed red pepper flakes. -Brittney House, Lockport, Illinois
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 slices.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a large bowl, mix the first 5 ingredients until blended., Place crust on an ungreased 12-in. pizza pan; rub with cut sides of garlic. Discard garlic. Spread Alfredo sauce over crust. Top with spinach mixture, cheese and pepper flakes. Bake until crust is lightly browned, 8-12 minutes.
Nutrition Facts : Calories 302 calories, Fat 10g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 756mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
SPRING VEGETABLE FETTUCCINE ALFREDO
Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
- Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
- Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
- Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.
SPINACH PIZZA
This tasty pizza is so easy to prepare. My family, including my young daughter, loves it. What an easy way to make a delicious, veggie-filled meal! -Dawn Bartholomew, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Spread Alfredo sauce over dough to within 1 in. of edges. Thinly slice or chop tomatoes; top pizza with spinach, tomatoes and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 270 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 549mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
RICH CHICKEN ALFREDO PIZZA
Had a full day of sledding, shopping or decorating? Settle in for a family-pleasing meal of homemade pizza. With a prebaked crust and simple Alfredo sauce, it's easy and delicious. -Tammy Hanks, Gainsville, Florida
Provided by Taste of Home
Categories Appetizers Dinner
Time 45m
Yield 1 pizza (8 large or 12 appetizer slices).
Number Of Ingredients 12
Steps:
- In a small saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook until liquid is reduced by half, 15-20 minutes. Add the Parmesan cheese, salt and pepper; cook and stir until thickened. Remove from the heat; stir in parsley. Cool slightly., Place crust on an ungreased baking sheet; spread with cream mixture. Top with chicken, mushrooms, spinach and mozzarella cheese. Bake at 450° for 15-20 minutes or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 391 calories, Fat 26g fat (15g saturated fat), Cholesterol 87mg cholesterol, Sodium 612mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.
CHICKEN ALFREDO PIZZA
This recipe combines two of my favorites: Chicken Alfredo, and pizza! My husband even likes this, and he isn't fond of chicken!
Provided by lighthousekeeper
Categories Main Dish Recipes Chicken Chicken Alfredo Recipes
Time 50m
Yield 8
Number Of Ingredients 24
Steps:
- To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Romano cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
- To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in the garlic, rosemary, and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
- To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes. Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour.
- Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
- To Assemble the Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.
- Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 43 g, Cholesterol 57.6 mg, Fat 18.3 g, Fiber 1.7 g, Protein 17.8 g, SaturatedFat 9 g, Sodium 517.2 mg, Sugar 3.3 g
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