ULTIMATE VEGGIE PIZZA
Make the BEST veggie pizza at home! This mouthwatering vegetarian pizza recipe features fresh cherry tomatoes, bell peppers, artichoke, spinach and more. Recipe yields two 11-inch pizzas or 1 large (about 6 to 8 servings).
Provided by Cookie and Kate
Categories Entree
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 of 8 servings made with 3 cups cheese total, Calories 440 calories, Sugar 6 g, Sodium 852.8 mg, Fat 20.1 g, SaturatedFat 6.3 g, TransFat 0.3 g, Carbohydrate 44.9 g, Fiber 9.8 g, Protein 21.6 g, Cholesterol 30.1 mg
BIZARRE BISQUICK VEGGIE PIZZA (WITHOUT SAUCE TO WORRY ABOUT!)
This is a quick and hearty vegetarian meal for one that I cooked up tonight for dinner, and it doesn't call for a pizza base, sauce, or special cheeses! It's a bit "upside down", with yummy parmesan cheese in the crust, followed by a layer of sliced tomatoes, which acts as the "pizza sauce". A little bit of stove-top "crust"-making and a little pop in the oven, and your yummy, unconventional pizza is ready!
Provided by Anu_N
Categories One Dish Meal
Time 28m
Yield 1 pizza
Number Of Ingredients 12
Steps:
- Mix together Bisquick, milk and water in a bowl and whisk until a smooth batter of pourable consistency is formed.
- Ensure that the batter isn't too thin; you need a substantial base to hold all those veggies!
- Preheat oven to 250 degrees Celcius (480 degrees Fahrenheit) using the top heating element only.
- Instructions for ovens without this facility with follow.
- Spray a baking sheet with cooking spray; set aside.
- Heat a non-stick skillet (or spray a regular skillet with cooking spray) on a medium-high flame until hot.
- Pour the Bisquick batter onto the skillet quickly, such that you get a 6-inch diameter circle or thereabouts.
- My"crusts" are usually pretty darn weird-shaped!
- Immediately sprinkle oregano, paprika and parmesan cheese over the top of the"crust".
- Cook only on one side for a minute or two, or until the bottom of the pancake is well browned (This is IF your oven has the facility of heating only the top element).
- If your oven is old-fashioned and it heats from all sides, cook the crust until it just starts to brown.
- Now remove the crust from the skillet and place it carefully (same side up, DON'T FLIP) on the baking sheet sprayed with cooking spray.
- Carefully place the tomato slices over the crust covering as much of it as you can.
- Now top with onion and bell pepper slices, and corn kernels.
- Sprinkle with black pepper.
- Bake in the preheated oven with only the top heating element switched on, even now, if you have that facility, for 15 minutes.
- Even in a regular oven, with all heating elements switched on, bake for 15 minutes (you adjusted the time during the crust-making, see!).
- Remove from the baking sheet onto your serving plate gently.
- Attempt to slice it, give up, grab a large spoon and dig in!
- Relish the satisfaction and thank the parmesan cheese.
- enjoy!
Nutrition Facts : Calories 393.1, Fat 14, SaturatedFat 4.9, Cholesterol 14.2, Sodium 764, Carbohydrate 56.9, Fiber 4.8, Sugar 13.7, Protein 11.4
17 YUMMY VEGGIE PIZZA RECIPES
Ready for a terrific pizza night? Here you'll find 17 yummy veggie pizza recipes packed with fresh, delicious ingredients sure to delight vegetarians and carnivores alike. Below you'll find one of our favorite recipes topped with roasted vegetables and arugula.
Provided by Katia
Categories Pizza
Time 1h45m
Number Of Ingredients 14
Steps:
- Pizza dough: follow the easy no-knead pizza recipe to prepare the dough. It takes 5 minutes of prep time and 1 hour of proofing time. When the dough has doubled in size, start making the veggie topping.
- Preheat the oven to 240°C/465°F and place the rack on the lowest position. Line a baking sheet with parchment paper and spread the sliced vegetables without overlapping; season with salt, pepper, and spray or drizzle a little olive oil. A good pinch of oregano is optional.
- Bake for about 20 minutes, until they're golden. I leave the baking sheet on the lowest shelf for 15 minutes, and I move it closer to the broil for the last 5 minutes. But keep an eye on them because they might burn easily.
- Shape the dough: while the veggies are in the oven, prepare 2 parchment paper sheets. Using a spatula, divide the dough by pouring half of it onto each sheet (you'll find all the tips and video here). Sprinkle some flour over and, starting from the center, gently press it out with your fingers to get approx 2 13-inch round pizza (or you can make a whole large pizza without diving the dough).
- Remove the veggies from the oven, but don't turn it off. Place a pizza stone or a large baking sheet on the lowest rack instead and preheat for at least 10-15 minutes to make a nice pizza crust.
- Topping: Scatter the diced mozzarella, the vegetables and the cherry tomatoes over the pizza. Season with salt, pepper, and sprinkle with oregano.
- Bake: Slide the pizza onto the pizza stone or onto the hot baking sheet and bake for about 15 minutes, or until golden and crusty. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes). Repeat for the second pizza.
- Serve warm, top with a handful of fresh arugula, some fresh basil leaves and a drizzle of extra virgin olive oil. Enjoy.
Nutrition Facts : Calories 378 kcal, Carbohydrate 51 g, Protein 16 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 541 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving
VERY VEGGIE PIZZA PIE
Looking for a vegetarian dinner? Then check out this pizza pie made using Bisquick Heart Smart® mix - cheesy veggie-delight ready in 45 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray cookie sheet with cooking spray.
- Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add mushrooms, zucchini, bell pepper and garlic; cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Set aside.
- In medium bowl, stir Bisquick mix, cheese sauce and very hot water until soft dough forms. On surface sprinkled with Bisquick mix, roll dough in Bisquick to coat. Knead about 5 times or until smooth.
- On cookie sheet, roll or pat dough into 14-inch round. Spread pizza sauce over dough to within 3 inches of edge. Top with vegetable mixture. Sprinkle with mozzarella cheese. Fold edge of dough over mixture.
- Bake 23 to 25 minutes or until crust is golden brown and cheese is bubbly.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 490 mg
IMPOSSIBLY EASY PIZZA BAKE
Craving pizza? Just add milk to Original Bisquick™ mix and you'll make quick work of a pizza bake that's in the oven in less than 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls* evenly in bottom of baking dish (dough will not completely cover bottom of dish).
- Drizzle about 1 cup pizza sauce over dough. Arrange half of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
- Bake 25 to 30 minutes or until golden brown, biscuits in center are cooked and cheese in center is bubbly.
Nutrition Facts : Calories 450, Carbohydrate 39 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 3 g, TransFat 2 1/2 g
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