Garden Ranch Pizza Recipes

GARDEN RANCH PIZZA-PAMPERED CHEF

Garden Ranch Pizza-Pampered Chef image

This is a quick pizza to through together. What I especially love is that my kids devoured it even though it was covered in vegetables and there wasn't a piece of meat in sight. Substitute your own favorite vegetables (zucchini, onion, cauliflower), the possibilities are endless.

Provided by um-um-good

Categories Vegetable

Time 37m

Yield 12 slices

Number Of Ingredients 10

Ingredients

1 pizza crust
1/2 cup mayonnaise
2 tablespoons ranch dressing mix
2 garlic cloves, pressed
2 cups mozzarella cheese, grated
2 cups broccoli, finely chopped
1/2 cup red pepper, diced
1 medium carrot, sliced
1/2 cup olive, sliced
1/4 cup parmesan cheese, grated

Steps:

preheat oven to 425°F.
combine mayonnaise, ranch seasoning and garlic to make a "sauce".
Spread evenly over crust. Sprinkle on half the mozzarella. Layer on all the vegetables and olives. Top with the remaining mozzarella and the parmesan cheese.
Bake 18-22 minutes or until pizza crust is cooked. Serve immediately.

GARDEN RANCH PERSONAL PIZZA

Garden Ranch Personal Pizza image

This is a nice easy lunch dish or a dinner-for-one for those days when you don't have a lot of time to spend in the kitchen and don't want to sacrifice your good taste. The cheeses bring out the creamy zip of the dressing, and the veggies are a super satisfying compliment. You can try other vegetables to substitute, but be careful not to cut them to large or pile them on too thick. This pizza is great with a nice tossed salad on the side and a tall glass of iced tea.

Provided by Kami Roberts @kroberts1140

Categories Pizza

Number Of Ingredients 8

Ingredients

2-3 ounce(s) hidden valley ranch light dressing
1 - white pita bread, unsliced
2 ounce(s) light cheddar cheese, shredded
1 ounce(s) reduced fat mozzarella cheese, shredded
3-4 slice(s) zucchini, cut into four wedges per slice
5 - black olives, coarsely chopped
1 - snack sized sweet pepper, red or orange
1/2 ounce(s) feta cheese, crumbled

Steps:

Preheat broiler, preferably in a toaster oven. Prepare a small pan with cooking spray.
Spread dressing on surface of pita, leaving about a quarter inch from the edges. Sprinkle on mozzarella and cheddar.
Arrange zucchini over cheese layer, sprinkle with cheese, and then evenly distribute pepper rings over top. Do not make toppings too thick, or they won't cook. Sprinkle with feta. Broil pizza for 2-3 minutes or until feta is lightly browned and veggies are a little soft. ** If you like your peppers much softer, you can pre-broil them whole, let them steam in a paper bag for ten minutes, and then peel the skins before slicing.

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

GARDEN PIZZA

Garden Pizza image

Fresh-from-the-garden flavors steal the show in this mouthwatering pizza;-Vini Williams, Saint James, Missouri.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/2 cup chopped zucchini
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons chopped onion
2 tablespoons chopped carrot
1 garlic clove, minced
2 teaspoons butter
1/8 teaspoon Italian seasoning
1/8 teaspoon dried oregano
Dash pepper
1 prebaked mini pizza crust
1/3 cup chopped seeded tomato
1/3 cup shredded Italian cheese blend

Steps:

In a large skillet, saute the zucchini, peppers, onion, carrot and garlic in butter for 8-10 minutes or until tender. Sprinkle with Italian seasoning, oregano and pepper; toss to coat., Place the crust on an ungreased baking sheet or pizza pan. Spoon vegetable mixture onto crust to within 1/2 in. of edges. Top with tomato and cheese. Bake at 450° for 8-10 minutes or until cheese is melted.

Nutrition Facts : Calories 324 calories, Fat 13g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 568mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

GARDEN RANCH PIZZA

Garden Ranch Pizza image

Provided by My Food and Family

Categories Home

Number Of Ingredients 10

Ingredients

13.8 ounces pizza crust
0.5 cups mayonnaise
0.5 packages ranch seasoning
1 cloves garlic
2 cups shredded mozzarella cheese
1 cups broccoli
0.5 cups red bell pepper
1 units carrots
0.5 cups olives
0.25 cups parmesan cheese

Steps:

Preheat oven to 425 degrees. Sprinkle stone or pan lightly with flour. Unroll pizza dough and shape into circle.
Combine mayonnaise, seasoning mix and garlic, stir to mix. Spread mixture evenly over crust to within 1/2 inch of edge. Top with half the mozzarella cheese, chop broccoli, dice pepper, slice carrot, and slice olives. Sprinkle vegetables over pizza, top with remaining mozzarella cheese. Grate parmesan cheese over pizza.
Bake 18-22 minutes. Remove from oven
and let stand 10 min. Cut and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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