Garden Pizza Recipes

GARDEN PIZZA

Garden Pizza image

Provided by Marian Burros

Time 10m

Yield 2 large or 3 regular servings

Number Of Ingredients 10

Ingredients

1 to 2 tablespoons olive oil
1 teaspoon minced garlic
2 medium-size yellow, red or purple bell peppers, cored, seeded and finely choppped
2 medium-size red onions, finely chopped
3 long, thin Japanese purple or white eggplant, washed, trimmed and cut into bite-size pieces, but not peeled
Freshly ground black pepper to taste
A handful of fresh basil leaves
6 small flour tortillas, toasted until light brown on both sides
Freshly grated Parmigiano Reggiano, 1/3 to 3/4 cup
4 small red or yellow tomatoes, sliced

Steps:

Preheat the broiler.
Heat oil in regular or nonstick skillet. Add garlic and cook for 30 seconds. Stir in peppers, onions and eggplant, and cook over medium-high heat until vegetables are soft.
Season with pepper; stir in basil and cook just until wilted.
Arrange vegetables evenly over the browned tortillas. Sprinkle with cheese and run under broiler long enough to melt cheese. Top with tomato slices and serve.

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.

GARDEN VEGGIE PIZZA SQUARES

Garden Veggie Pizza Squares image

This is a must make appetizer for every event in my house. I received it from a friend years ago and everyone loves it. Great for Christmas parties.

Provided by Meghan Brand

Categories Main Dish Recipes Pizza Recipes

Time 1h30m

Yield 24

Number Of Ingredients 8

Ingredients

1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
½ cup chopped red bell peppers
½ cup chopped green bell pepper
½ cup fresh broccoli, chopped
½ cup chopped green onions

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 6 g, Cholesterol 14.9 mg, Fat 4.8 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 163.7 mg, Sugar 0.7 g

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