Classic Vegetable Pizza Recipes

ULTIMATE VEGGIE PIZZA

Ultimate Veggie Pizza image

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

Ingredients

1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
1 cup pizza sauce or marinara
2 cups baby spinach
2 to 3 cups (8 to 12 ounces) shredded low-moisture part-skim mozzarella cheese
1/2 cup jarred or canned artichoke, cut into 1" pieces
1/2 cup fresh red or orange bell pepper, cut into narrow 2″ strips
1/2 cup red onion, cut into thin wedges
1/2 cup halved cherry tomatoes
1/2 cup pitted Kalamata olives, halved lengthwise
1/2 cup sliced almonds (optional)
Optional garnishes: Fresh basil (small leaves or torn), red pepper flakes and/or finely grated Parmesan cheese

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

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

Ingredients

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

CLASSIC VEGETABLE PIZZA

Classic Vegetable Pizza image

An easy, delicious recipe that will go over well at your next party or get-together. Can also be a great after-school snack, and is a great way to get kids to eat their veggies! Perfect any time of the year.

Provided by Mommy Fawns

Categories Lunch/Snacks

Time 35m

Yield 1 sheet, 12 serving(s)

Number Of Ingredients 8

Ingredients

2 (8 ounce) cans refrigerated crescent dinner rolls
2 (8 ounce) packages cream cheese
3 tablespoons mayonnaise
1/2 teaspoon basil leaves
1/4 teaspoon garlic powder
Salad Supreme dry seasoning (by McCormick)
shredded cheddar cheese
broccoli, cauliflower, carrots, onion, green pepper, red pepper, mushrooms, tomato, cucumber, etc

Steps:

Press crescent rolls onto 15x10 baking sheet to form crust. Bake at 350* for 12-15 minutes.
While baking, combine cream cheese, mayonnaise, basil leaves, and garlic powder. When crust is cooled, spread cream cheese mixture over.
Top with chopped fresh vegetables and shredded Cheddar cheese. Sprinkle generously with Salad Supreme.
Cut, and serve immediately.

Nutrition Facts : Calories 262.5, Fat 16.8, SaturatedFat 9.1, Cholesterol 61.4, Sodium 344.1, Carbohydrate 21.6, Fiber 1.4, Sugar 1.9, Protein 6.5

FRESH VEGGIE PIZZA

Fresh Veggie Pizza image

There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. -Brooke Wiley, Halifax, Virginia

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 tube (8 ounces) reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 envelope ranch salad dressing mix
2 tablespoons fat-free milk
1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms

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.

Nutrition Facts : Calories 164 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 623mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

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