Personal Veggie Pizzas Food

ULTIMATE VEGGIE PIZZA

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.

PEPPERONI VEGGIE PIZZAS

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.

PERSONAL VEGGIE PIZZAS

Steps:

• Prepare crust mix according to package directions. Divide dough in half; press each into a 7-in. circle on a greased baking sheet. Build up edges slightly., In a small bowl, combine the oil, garlic, oregano, salt, and pepper; spread over crusts. Sprinkle with Parmesan cheese. Top with tomato, feta, mozzarella, onion, mushrooms, broccoli and pepper flakes. , Bake at 450° for 12-15 minutes or until crust is golden brown and cheese is melted.

VEGETARIAN PIZZA

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.

FRESH VEGGIE PIZZA

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.