FRESH VEGGIE PIZZA
There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. -Brooke Wiley, Halifax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 164 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 623mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
GARDEN-FRESH GRILLED VEGGIE PIZZA
I have four gardens, including one just for herbs, so I always have a pretty good spread of produce. I created this loaded-up pizza as a fun summer appetizer using some of my best garden goodies. -Dianna Wara, Washington, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Mix oil and garlic; brush onto both sides of vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes per side for zucchini, 2-3 minutes per side for tomatoes., Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and tomato slices. Sprinkle with 1/4 cup basil, carrots, oregano and thyme. Top with grilled vegetables, then remaining cheese., Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with remaining basil.
Nutrition Facts : Calories 395 calories, Fat 22g fat (8g saturated fat), Cholesterol 23mg cholesterol, Sodium 618mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
GRILLED VEGETABLE PIZZA
This sauce is about heating and searing the tomato paste and garlic for a minute to bring out their flavors. It's a great tangy (and quick) sauce base to have on pizza as you top it with charred summer vegetables. You can use whatever looks good at the store. I personally love a vegetable version of a sausage and pepper theme that takes me straight to a summery street fair in my own backyard....
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h25m
Yield four 8- to 10-inch pizzas
Number Of Ingredients 24
Steps:
- The yeast: For the pizza dough, combine the yeast and warm water in a bowl of an electric mixed fitted with the paddle attachment. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
- The dough: Using a sieve or strainer, sift about half of the flour over the yeast mixture and blend on low speed for 1 to 2 minutes. Add 1 tablespoon of the olive oil, the salt, vinegar, honey and remaining flour and mix to blend. With the mixer on medium low, mix the dough 5 to 7 minutes until it becomes a smooth ball in the bowl.
- Rest: Lightly oil a bowl with the remaining olive oil and place the dough inside. Cover with plastic wrap and let it rest in a warm place until it has doubled in volume, about 1 1/2 hours.
- The pizza rounds: Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 pieces, rolling each into a loose ball. Cover with a kitchen towel and allow the dough to rest for an additional 15 minutes.
- Preheat the oven to 450 degrees F.
- Flatten each ball, then roll and gently stretch into an 8-inch round. Place each round on a pizza peel or the bottom side of a floured baking sheet.
- Prebake: Place the pizza rounds on the center racks of the oven and bake until they become firm and rigid, about 5 minutes.
- The tomato sauce: In a medium skillet, warm the olive oil, garlic and tomato paste over medium heat, stirring constantly with a wooden spoon, almost frying the paste. Add 1/2 cup water and let the tomato paste get hot and the garlic soft, 2 to 3 minutes. Add the cream, season with salt, stir and shut off the heat.
- Get ready: Preheat the grill on high.
- The vegetables: In a large bowl, combine the olive oil, red and yellow peppers, onions and red pepper flakes with a generous pinch salt.
- Grill: Lightly oil a kitchen towel with canola oil and oil the grill. Arrange the vegetables on the grill and char on all sides until tender, 8 to 10 minutes. Remove from the grill.
- The pizzas: Arrange each prebaked pizza round on the bottom of a baking sheet fitted with parchment paper or on a floured pizza peel. Arrange a quarter of the mozzarella and spoon a quarter of the sauce in a single layer on each of the pizza rounds. Leave a 1-inch edge (the crust) all around without sauce. Top with the vegetables.
- Grill: Lightly oil a kitchen towel with canola oil and oil the grill so the pizza won't stick. Slide the pizzas off the baking sheets right on to a hot (but not the hottest) part of the grill. Close the lid and cook 2 to 3 minutes to allow the dough to finish cooking and the cheese to melt. Move the pizzas gently to a less hot area and cook until browned, an additional 2 to 3 minutes.
- Finish: Transfer the pizza rounds to a serving platter. Top with the arugula leaves, lemon zest and Parmesan.
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
GRILLED VEGGIE PIZZA
I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. -Susan Marshall, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once., Prepare grill for indirect heat. Brush crust with remaining oil; spread with pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.
Nutrition Facts : Calories 274 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 634mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
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- Place dough in a bowl coated with cooking spray; cover and let stand for 30 minutes. Heat a small skillet over medium heat. Add 4 teaspoons olive oil and garlic to pan; cook 2 minutes or until fragrant (do not brown). Remove garlic from oil, and discard garlic. Remove garlic oil from pan; set aside. Increase heat to medium-high. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Place onion mixture in a bowl, and add asparagus. Cut corn from cob; add corn to vegetable mixture.
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