Freshvegetablepizza Recipes

FRESH VEGETABLE PIZZA

Steps:

• Using a cookie sheet or large baking pan, unroll the crescent roll dough& press into bottom to form a crust.
• Bake as directed on the package being sure it doesn't burn or get too crispy.
• Chill.
• Mix sour cream, dip mix, and cream cheese (optional-I have also used cottage cheese here instead or just the sour cream).
• Spread over the completely cooled crust.
• Sprinkle with the vegetables and press down slightly.
• Sprinkle cheese over top of vegetables, cut into squares and enjoy!

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.

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

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
• Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely.
• Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, green, red, and yellow bell pepper, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
• Cut pizza into squares, cover with plastic wrap, and refrigerate overnight to blend flavors.

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.

COLD VEGETABLE PIZZA

Steps:

• Unroll crescent rolls and place on an ungreased baking sheet. Flatten dough into an 8-in. x 5-in. rectangle. Seal seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool on a wire rack. , In a small bowl, combine the mayonnaise, cream cheese and dill until blended; spread over crust. Top with vegetables of your choice. Sprinkle with olives and cheeses. Cover and chill at least 1 hour. Cut into slices. Refrigerate leftovers.

FRESH VEGETABLE APPETIZER PIZZAS

Steps:

• In small bowl, place vegetables. Sprinkle with salt, pepper and lemon peel.
• Spread 2 tablespoons spreadable cheese over each flatbread. Top each with 1/4 cup vegetable mixture. Sprinkle with Cheddar cheese. Cut each into 6 wedges.

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.