PATIO PIZZA
This cool, veggie-packed pizza is perfect for warm days. In an interesting 'twist', breadsticks make for a fun, crispy crust idea!-Mary Ann Dell of Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Unroll breadsticks. In the center of an ungreased 12-in. pizza pan, loosely wrap one breadstick around, forming a coil. Add another breadstick, pinching ends to seal and continuing to coil. Repeat with remaining breadsticks. , Roll or pat dough to within 1/2 in. of the edge of the pan. Brush with oil. Gently press garlic onto dough. , Bake at 375° for 14-16 minutes or until golden brown. Cool on a wire rack., In a small bowl, combine cream cheese and oregano. Stir in 1/4 cup artichokes and half of the feta cheese; spread over crust. Arrange remaining artichokes on top. Sprinkle with tomato, cucumber, olives, onion, pine nuts and remaining feta cheese. Drizzle with vinaigrette.
Nutrition Facts : Calories 253 calories, Fat 13g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 691mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
MEDITERRANEAN PATIO PIZZA
This comes from The Pampered Chef Main Dishes (recipes at the heart of every meal). I used to work for them and this was one of the dishes I made frequently. It was the first dish I ever had that introduced me to feta cheese. I can't get enough now. This is probably one of my favorite meals from them. I have brought this to potlucks and it's always a huge hit. I also used to have it quite often at home with my family and they all loved! I like to add cooked chicken for a whole meal. Hope you enjoy too!
Provided by Proud Veterans wife
Categories < 60 Mins
Time 36m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 (depending on the breadsticks you buy, you may need to grease the pizza pan or stone first, see directions on package). For crust unroll bread stick dough. Separate into strips. In center of a pizza pan (or pizza stone) coil 1 strip of dough around itself in a spiral pattern. Add second strip to end of first strip and pinch ends, continue coiling dough and repeat with remaining dough. With a rolling pin, roll dough within 1/2 inch of edge of pizza pan (or stone), pressing seams to seal.
- Lightly brush the dough with olive oil, spread the minced garlic evenly over the dough Bake 14-16 minutes or until golden brown, cool completely.
- For cheese spread you will want to finely chop enough artichoke hearts to make 1/4 cup. Save the rest for later. Combine with cream cheese, oregano, and half of the feta cheese (save the rest for later). Mix well then spread mixture evenly over cooled crust.
- Now for the toppings! Quarter remaining artichoke hearts, spread evenly over cream cheese mixture, then add the remaining vegetables (cucumber, tomatoes, red onion, olives). Sprinkle with remaining feta cheese. Add optional chicken and pine nuts.
- Cut pizza into wedges, and drizzle with salad dressing just before serving.
Nutrition Facts : Calories 239.2, Fat 19.3, SaturatedFat 8.6, Cholesterol 38.6, Sodium 410, Carbohydrate 12.2, Fiber 4.5, Sugar 3.2, Protein 7.1
PATIO PIZZA
Just in time for summer entertaining. I've had this Simple & Delicious recipe and decided I better get it on Zaar before I lost it. This is a great vegie pizza that can be served at outdoor gatherings, potlucks or just for the heck of it. Easy to make and everyone loves it. I serve as an appetizer during cocktail hour.
Provided by Vseward Chef-V
Categories Brunch
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Unroll breadsticks. In the center of an ungreased 12-in. pizza pan, loosely wrap one breadstick around, forming a coil. Add another breadstick, pinching ends to seal and continuing to coil. Repeat with remaining breadsticks.
- Roll or pat dough to within 1/2 inches of the edge of the pan. Brush with oil. Gently press garlic onto dough. Bake at 375° for 14-16 minutes or until golden brown. Cool on a wire rack.
- In a small bowl, combine cream cheese and oregano. Stir in 1/4 cup artichokes and half of the feta cheese; spread over crust. Arrange remaining artichokes on top. Sprinkle with tomato, cucumber, olives, onion, pine nuts and remaining feta cheese. Drizzle with vinaigrette.
Nutrition Facts : Calories 156.3, Fat 11.7, SaturatedFat 6.2, Cholesterol 32.3, Sodium 348.4, Carbohydrate 8.9, Fiber 3.3, Sugar 2.2, Protein 6
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