Vegetable Appetizer Pizza Food

VEGETABLE PIZZA

Steps:

• Preheat over to 375 degrees.
• On a 10x15 inch jelly roll sheet, roll out crescent roll dough to form a crust, pinching seams together and pressing to cover bottom of pan.
• Bake approximately 12 minutes or until crust is golden. Remove from oven and cool for about 15 minutes.
• In a small mixing bowl, combine cream cheese, mayonnaise and Ranch dressing mix. I do this with a hand mixer. Spread mixture over cooled crust.
• Arrange broccoli, cauliflower, carrot, tomato, bell pepper, cheddar cheese and green onions over crust in that order. Chill.
• Cut into slices with a pizza wheel.

VEGETABLE APPETIZER PIZZA

Steps:

• Unroll two tubes of crescent dough and press into each of two ungreased 15x10x1-in. baking pans; seal seams and perforations. , Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a small bowl, beat the cream cheese, mayonnaise and dill until smooth. Spread over crusts. Sprinkle with vegetables, olives and cheese. Cover and refrigerate for at least 1 hour. , Cut into squares. Refrigerate leftovers.

EASY CRESCENT VEGGIE PIZZA

Steps:

• Heat oven to 375°F.
• If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
• Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
• In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

VEGETABLE PIZZA I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
• Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
• In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

VEGETABLE PIZZA

Steps:

• 1. Unroll crescent dough and divide into triangles and cover baking sheet OR unroll pizza dough onto baking sheet. Bake 12-15 minutes until light golden brown. Remove from oven, cool completely.
• 2. In a small bowl, combine cream cheese, mayonnaise, garlic and dill weed; mix well. Spread cream cheese mixture over cooled crust. Chop vegetables; sprinkle over top of crust. Refrigerate 30 minutes.

SPRING VEGETABLE PIZZA APPETIZER

Steps:

• Heat oven to 375ºF.
• Unroll each package of dough into 2 rectangles. Press onto bottom and up sides of 15x10x1-inch pan, firmly pressing seams and perforations together to seal.
• Bake 11 to 13 min. or until golden brown; cool.
• Mix Neufchatel, dressing and seasonings until blended; spread onto crust. Top with remaining ingredients. Refrigerate 2 hours.

GLUTEN-FREE FRESH VEGGIE PIZZA RECIPE A TASTY SUMMERTIME MEAL OR SNACK

Steps:

• First, make cream cheese ranch and place into the fridge.
• Let sit in the fridge for 3- 4 hours or let sit overnight.
• Make dough for a Family Size Pizza Crust.
• Preheat oven to 425 F.
• Run food processor until it forms into a ball.
• Place two sheets of plastic wrap slightly overlapping down on the counter.
• Remove the dough from the food processor.
• Place on top of plastic wrap and place two more sheets of plastic wrap slightly overlapping on top of the dough.
• Using a rolling pin roll out your dough to 14 3/4 by 10 1/2 inches.
• Bake for 5- 7 minutes. Remove from oven and bake another 4 - 8 minutes until the other side is cooked. Next, allow the crust to cool.
• Remove from oven and bake another 4 - 8 minutes until the other side is cooked. Next, allow the crust to cool.
• Next, allow the crust to cool.
• Once the crust is cooled spread Ranch Cream Cheese over the top of the crust.
• Next, spread cheese's over the top of the cream cheese. Finally, spread the vegetables on top of the shredded cheese.
• Top vegetables with olives, green onions, and fresh herbs.
• Lastly, cut into appetizer serving or dinner servings and serve.

VEGGIE PIZZA APPETIZER

Steps:

• Preheat oven to 375°F. Separate dough into 4 rectangles. Press onto bottom and up side of 15x10x1-inch baking pan to form crust.
• Bake 11 to 13 minutes or until golden brown; cool.
• Mix cream cheese, dressing, dill and onion salt until well blended. Spread over crust; top with remaining ingredients. Refrigerate. Cut into squares.

APPETIZER VEGGIE PIZZA

Steps:

• Unroll both crescent sheets and place them side by side on a jelly roll pan (approximately 17x12). They will be a little big for the pan, so just do some tucking and scrunching to make them fit the best you can.
• Bake crescent dough sheets according to directions on the package.
• When done, place on a cooling rack and allow to cool completely.

RANCH VEGGIE PIZZA APPETIZER

Steps:

• Combine the ranch spread ingredients in a medium bowl until and spreadable. If time allows, refrigerate for several hours (or overnight) to let the flavors fully combine.
• Preheat oven 375ºF. Line a rimmed half sheet pan with parchment paper.
• Unroll both cans of dough (don't separate the pieces). Lay the dough sheets side by side on the sheet pan. Press the seams together, and pinch closed any dough perforations. It doesn't have to have to be perfect - the ranch spread will cover it later.
• Bake until golden. To be safe, check the crust at the 10-minute mark. It might need less time in the oven than called for on the can, because the dough is being baked flat instead of rolled. Remove from oven and let cool on the pan.
• When the crust is cool, use an offset spatula to apply the ranch spread over the crust. You don't need a thick layer; just enough to cover the crust and provide a foothold for the veggies.
• Sprinkle the veggies evenly over the top. Gently pat them into the spread with the flat of your hand. Season the vegetables with seasoned salt (if your bottle has a shaker top, just sprinkle right out of the bottle). Top with the minced herbs.
• Use a sharp paring knife or pizza cutter to divide the pizza into about 20 squares. Transfer to a serving platter, or serve right from the pan.
• Serve immediately, or refrigerate to hold for later.

COLD VEGGIE PIZZA APPETIZER

Steps:

• Heat oven to 350°F. Lightly mist a half sheet pan (approximately 17x12x1) with nonstick cooking spray.
• Unroll both crescent sheets and place them side by side on the prepared pan, pinching the seams together and pressing in bottom and up sides slightly to form a crust. Using a fork, poke little holes evenly all over the crust (this will prevent it from puffing up while cooking.)
• Bake for about 12 minutes, or until lightly golden. Remove from oven and cool completely.
• Loosen up the cream cheese so it's a spreadable consistency. Then, using an offset spatula, evenly spread over the cooled crust.
• Sprinkle the cheddar cheese and chopped veggies over the cream cheese spread and gently press down a little to adhere.
• Enjoy right away, or ideally cover and chill for 1-2 hours, then bring to room temperature.
• Using a pizza cutter or sharp knife, cut into squares, serve, and enjoy!

WHAT TO SERVE WITH PIZZA (20 BEST SIDES)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

FRESH VEGETABLE PIZZA APPETIZER

Steps:

• Preheat oven to 375°F.
• Lightly grease 17x11 rectangular cookie sheet or a 16-ounce pizza pan.
• Press pizza dough into pan to form a crust.
• Bake as directed on package until crust is done and just slightly browned on top.
• Do not overbake.
• Cool.
• Mix Sauce ingredients together and spread over cooled crust.
• Prepared all of the vegetables of choice by dicing them into very small pieces, placing each vegetable in a separate bowl or stack.
• ***Pay special attention to the tomatoes, as you need to drain these on paper towels to remove all excess moisture.
• Blot both top and bottom of tomatoes until they are dry.
• ***Sprinkle each vegetable, along with the cheese, evenly over the pizza, covering the cream cheese sauce in a decorative fashion.
• Cover entire pizza with plastic wrap and gently press toppings into the cream cheese.
• Refrigerate until serving time.
• (I prefer to refrigerate overnight to let flavors blend.) Cut into small, appetizer servings (about 1"x1") (I use a pizza cutter for this).
• Don't be tempted to add too many toppings to this pizza.
• Toppings need to adhere to cream cheese to make it neater to serve and eat; however, I always have some topping fall away when I cut this.
• ***I have kept this pizza in the refrigerator for several days, and it was still very delicious.
• SUBSTITUTE any of the toppings you like in place of the ones listed.
• I always select toppings that have a variety of complementary colors for a pretty presentation.

CRESCENT ROLL VEGGIE PIZZA

Steps:

• Preheat oven to 375 degrees.
• Roll out crescent rolls onto 2 large non-stick baking sheets. Stretch and flatten to form a single rectangular shape and pinch together seams. Bake 10 minutes, or until golden brown. Allow to cool about 30 minutes.
• Combine cream cheese and Ranch-style dressing mix and spread the mixture over the cooled crusts.
• Chop veggies or pulse in food processor (be careful not to over do if using the food processor). Sprinkle veggies over cream cheese layer and then top with the cheese. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve. Makes 48 squares.