Very Veggie Pizza Pie 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.

VALERIE'S ITALIAN VEGGIE PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 minutes. Add the shallots and saute for another 5 minutes. Add the spinach, Italian seasoning, a large pinch of salt and a pinch of pepper. Cook, stirring, until the spinach is wilted, a few minutes more. Remove from heat and let cool.
• Pat the crescent roll dough into a 9-by-13-inch casserole dish.
• In a large bowl, mix together the sauteed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
• Bake until golden brown, 30 to 40 minutes.

PIZZA PIE

Steps:

• To make the dough, combine the flour, yeast and sugar in a large bowl and make a well in the middle. Tip in 1 tsp salt, the oil and 250ml tepid water. Bring the mixture together into a dough using your hands, then tip onto a lightly floured surface and knead for 10 mins until smooth and elastic. Drizzle a bit more oil into the bowl, add the dough, cover with a damp tea towel and leave to rise for 35-40 mins, or until doubled in size. Meanwhile, combine all the ingredients for the sauce in a bowl.
• Heat the oven to 190C/170C fan/gas 5. Lightly oil a 23cm springform cake tin. Tip the dough out onto a floured surface, and knock the air out of it a few times using your hands. Remove a quarter of the dough and set aside, then roll the rest out thinly so it's large enough to line the tin with some overhanging. Press the dough into the base and up the side of the tin.
• Spread half the sauce over the pizza dough base, then sprinkle with half the mozzarella and half each of the olives and basil. Roll the reserved dough out into a circle that's large enough to fit over the first layer of filling, then lay it over the top. Top with the remaining sauce, most of the remaining cheese, and the rest of the olives and basil. Fold the overhanging dough over the filling slightly, then scatter the remaining cheese over the exposed filling in the middle.
• Transfer the tin to a baking tray and bake for 45-50 mins until golden and crisp. Remove from the oven, undo the springform clip and leave to cool for 20 mins before removing from the tin and cutting into wedges to serve.

VERY VEGGIE PIZZA PIE

Steps:

• 1. Heat oven to 375°. Spray cookie sheet with cooking spray. Spray 10-inch skillet with cooking spray heat over medium-high heat. Cook mushrooms, zucchini, bell pepper and garlic in skillet about 5 minutes, stirring occasionally, until vegetables are crisp-tender.2. Stir Bisquick, cheese sauce and hot water until soft dough forms. Place dough on surface sprinkled with Bisquick roll in Bisquick to coat. Shape into a ball knead about 5 times or until smooth. Roll or pat dough into 14-inch circle on cookie sheet. Spread pizza sauce over dough to within 3 inches of edge. Top with vegetable mixture. Sprinkle with cheese. Fold edge of dough over mixture.3. Bake 23 to 25 minutes or until crust is golden brown and cheese is bubbly.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 400°. Use 1/3 cup very hot water.NUTRITION FACTS: 1 Serving: Calories 170 (Calories from Fat 55) Fat 6g (Saturated 2g) Cholesterol 10mg Sodium 490mg Carbohydrate 24g (Dietary Fiber 2g) Protein 7g % DAILY VALUE: Vitamin A 4% Vitamin C 16% Calcium 12% Iron 10% DIET EXCHANGES: 1 Starch 2 Vegetable 1 FatBETTY'S TIP: If you prefer a spicier crust, use jalapeño-flavored process cheese sauce or spread.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.