American 5 Vegetable Stuffed Pizza Recipes

5 MINUTE EASY VEGGIE PIZZA/APPETIZER

5 Minute Easy Veggie Pizza/Appetizer image

I love Pampered Chef's version of this recipe but I don't want to turn the oven on during hot weather. Using a Boboli crust and vegetables from the grocery store salad bar make this recipe ultra easy and simple. I don't recommend using tomatoes or mushrooms in this recipe unless it will be eaten in one day. The tomatoes and mushrooms will get mushy if any is leftover. Peppers, carrots, red cabbage, broccoli, cauliflower provide great crunch and color. Enjoy!

Provided by Monica120179

Categories Lunch/Snacks

Time 5m

Yield 1 pizza, 8-12 serving(s)

Number Of Ingredients 7

Ingredients

12 inches Boboli Thin Pizza Shell
1 (8 ounce) package cream cheese (I prefer light)
1 (1 ounce) packet of dry hidden valley ranch dressing mix
2 tablespoons mayonnaise
1/4 cup sour cream
2 cups finely chopped vegetables (broccoli, cauliflower, green or red peppers, shredded red cabbage, carrots, cucumbers etc.)
1 cup finely shredded mild cheddar cheese

Steps:

Beat cream cheese, ranch dressing mix, mayonnaise and sour cream with a hand mixer until well blended and creamy.
Spread the cream cheese mixture evenly across the Boboli crust until it reaches the edge. (Any remaining spread makes a great veggie dip!).
Sprinkle the pizza with the chopped vegetables and then top with cheddar cheese. Pat everything down so it stays together.
Cover and refrigerate for at least 1 hour (it tastes better the longer it sits).
Cut into thin wedges or bars and serve!

Nutrition Facts : Calories 185.6, Fat 17.3, SaturatedFat 10.3, Cholesterol 50.1, Sodium 201.6, Carbohydrate 2.1, Sugar 0.4, Protein 5.9

AMERICAN 5 VEGETABLE STUFFED PIZZA

American 5 Vegetable Stuffed Pizza image

I created this recipe to use up excess vegetables from my home garden. You could probably be creative and sub any veggy's or cheese you prefer and if you wanted to save the time you could use frozen bread dough.Time to cook does not include time in bread maker or time to chop vegetables.

Provided by Chef Jen 1

Categories Vegetable

Time 45m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup warm skim milk
1 egg
1 tablespoon butter
1 teaspoon salt
2 cups flour
1 cup whole wheat flour
1 1/2 teaspoons active dry yeast
1/2 teaspoon instant minced garlic
1/4 cup chopped onion
1/4 cup chopped green pepper
3 cups shredded zucchini
2 cups finely chopped carrots
1/2 lb chopped swiss chard (or spinach)
1 cup low-fat American cheese

Steps:

Place first 8 ingredients in bread maker and select dough setting.
When dough is ready divide in half and roll one half into 12" circle and the other half into a 10" circle.
Put 12" circle in bottom and up sides of a 10" round pan.
Combine onion,green pepper, zucchini, carrots, and swiss chard and spread over dough.
Sprinkle with cheese.
Cover with 10" circle of dough. Pinch top and bottom crust together.
Bake at 400 degrees for 30 minutes or until golden brown.
Serve topped with warm pizza sauce.

Nutrition Facts : Calories 152.5, Fat 2, SaturatedFat 0.9, Cholesterol 20.6, Sodium 276, Carbohydrate 28.5, Fiber 3.1, Sugar 1.9, Protein 6

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