Vegetable Pizza Ii Food

VEGGIE PIZZA

Steps:

• 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.

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.

VEGETABLE PIZZA II

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll out crescent rolls onto large non-stick baking sheet. Stretch and flatten to form rectangular shape on sheet. Bake 12 minutes, or until golden brown. Allow to cool.
• In medium size mixing bowl, mix ranch dressing mix, mayonnaise, sour cream, and cream cheese until well blended. Spread the mixture over the cooled crust. Arrange vegetables over the top of the crust. Refrigerate for 1 hour.

VEGETABLE PIZZA

Steps:

• Unroll crescent dough and separate into triangles; arrange to fit on an ungreased 12-in. pizza pan. Press perforations together to seal. Bake at 375° for 8-10 minutes or until golden. Cool. , In a small bowl, beat the cream cheese, mayonnaise and salad dressing mix until smooth. Spread over crust. Sprinkle with the vegetables, olives and cheese.

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:

• 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.

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.

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.

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.

GRILLED VEGETABLE PIZZA

Steps:

• Dough: Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water, knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about 2 hours.
• Sauce: Pour tomatoes into a strainer that has been fitted over a microwave proof bowl. Using your hands, crush the tomatoes. Press all juices into bowl. Set crushed tomatoes aside. Place bowl with tomato juices in microwave and cook on high until thickened to consistency of ketchup, about 20 to 25 minutes. Add crushed tomatoes to sauce. Cool to room temperature. Toppings: Slice some vegetables. Skewer onion slices to keep them together. Brush vegetable slices with olive oil. Sprinkle with salt and pepper. Place vegetables on hot grill pan. When done, set aside. Assembly: Preheat your oven to highest setting, 500 or 550 degrees. If using a pizza stone, preheat oven 1 hour ahead. Punch dough down, cut in half. On generously floured work surface, place one half of dough. By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect. If you get a hole, pinch edges back together. To prevent dough from sticking to counter, turn it over and add flour as needed. Transfer dough to pizza peel sprinkled with cornmeal. Ladle tomato sauce on pizza dough. Add assorted vegetables. Bake 10 to 12 minutes or until golden.
• Store-bought Pizza dough can be used instead .

VEGETARIAN PIZZA

Steps:

• I use a food processor to make the dough. Place the flour and salt in first then give it a whizz, add the dried yeast and sugar, mix while adding the olive oil first then the warm water. Continue mixing until a soft dough is formed. If you use a food processor you don't need to knead by hand. But if you do it by hand pop the ingredients into a large bowl and mix, then turn out and knead for about 10 mins.
• Place dough in an oiled polythene food bag allowing space for the dough to double in size. Place in a warm place and leave to rise for about 1 hour.
• Once risen remove from bag place on floured surface and knock back. Then roll out to your required thickness. The dough is enough to make one 12inch round pizza. You can either flour the tin or use baking parchment to line.Place the rolled out dough onto the tin and prick with a fork to stop it rising too much.
• Mix all of the sauce ingredients together in a bowl and spread on top of the dough. Sprinkle with grated cheese and add your chosen topping then finally sprinkle the basil and oregano on top.
• Place in a preheated oven on gas mark 6 to7. Cook for about 20 mins or until golden and crisp around the edges.
• Remove from tin, slice and serve.

VEGETABLE PIZZA

Steps:

• Preheat the oven to 400 degrees F.
• For the sauce: Over medium heat in a saucepan, bring cauliflower, water to cover, salt and white pepper to a simmer. Reduce the heat and allow to cook until soft, for 7 to 8 minutes. Remove from the heat, drain and puree until smooth. After pureeing, add the Parmesan and heavy cream as needed and puree again.
• For the vegetables: In a saute pan over high heat, add the oil and allow to heat until on the verge of smoking. Then reduce the heat to medium and add the squash, zucchini, salt and black pepper. Cook, stirring until softened, 3 to 4 minutes. Remove from the heat and add the thyme.
• For the pizza: Place the flatbreads on a cookie sheet and spread the sauce on top, evenly coating from edge to edge. Add half the zucchini, squash, corn, broccoli and top with shredded Parmesan. Once built, repeat the process with the second pizza. Bake until crisp, 7 to 8 minutes. Once cooked, remove from the oven and top with the green onions. Slice and serve.