Personal Veggie Pizzas Recipes

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PERSONAL VEGGIE PIZZAS



Personal Veggie Pizzas image

My mom and I like eating healthy-so this figure-friendly pizza is our favorite. The assorted veggies and crisp, golden crust are so tasty, no one will miss the sauce.-Amber Gerrity, West Seneca, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 14

1 package (6-1/2 ounces) pizza crust mix
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
1 plum tomato, thinly sliced
1/4 cup crumbled tomato and basil feta cheese
1 cup shredded part-skim mozzarella cheese
1/4 cup chopped sweet onion
3/4 cup sliced fresh mushrooms
1/4 cup fresh or frozen chopped broccoli
1/4 to 1/2 teaspoon crushed red pepper flakes

Steps:

  • Prepare crust mix according to package directions. Divide dough in half; press each into a 7-in. circle on a greased baking sheet. Build up edges slightly., In a small bowl, combine the oil, garlic, oregano, salt, and pepper; spread over crusts. Sprinkle with Parmesan cheese. Top with tomato, feta, mozzarella, onion, mushrooms, broccoli and pepper flakes. , Bake at 450° for 12-15 minutes or until crust is golden brown and cheese is melted.

Nutrition Facts : Calories 669 calories, Fat 28g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 1276mg sodium, Carbohydrate 72g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.

VEGGIE PIZZA



Veggie Pizza image

I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.

Provided by MERRI C

Categories     Main Dish Recipes     Pizza Recipes

Time 2h25m

Yield 16

Number Of Ingredients 12

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
¼ teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
½ cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 ½ cups fresh broccoli, chopped
1 carrot, grated

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
  • Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
  • Bake for 10 minutes, let cool.
  • In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 16 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 358.6 mg, Sugar 1.4 g

PERSONAL VEGGIE PIZZAS



Personal Veggie Pizzas image

In a perfect world, we all get our very own pizza-and we DO in this simple recipe for personal pies topped with cheese and veggies.

Provided by My Food and Family

Categories     Meal Recipes

Time 25m

Yield 5 servings

Number Of Ingredients 6

1 can (10 oz.) large refrigerated flaky biscuits
1 can (8 oz.) tomato sauce
1/4 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1/2 cup thinly sliced green peppers
1/2 cup slivered red onions

Steps:

  • Heat oven to 375°F.
  • Shape each biscuit into 5-inch round on 2 baking sheets.
  • Spread crusts with tomato sauce. Sprinkle evenly with Parmesan, mozzarella and vegetables.
  • Bake 12 to 15 min. or until edges of crusts are lightly browned and cheese is melted.

Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 6 g, TransFat 2.5 g, Cholesterol 20 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g

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