VEGGIE BREAKFAST PIZZA
"We love Mexican food and combined several recipes to come up with this one. It's often our breakfast on Saturdays, when we can enjoy more time around the table, and our kids look forward to getting up just for this!" Bev Lehrman - Gijoca, Brazil
Provided by Taste of Home
Time 1h5m
Yield 8 slices.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 1-1/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface, knead until smooth and elastic, about 6-8 minutes., Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place for 30 minutes. , Punch dough down; roll into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Bake at 425° for 8-10 minutes or until golden brown., Meanwhile, drain salsa, discarding the liquid. In a large skillet over medium heat, cook and stir the tomatoes, onion and green pepper in oil until crisp-tender. Combine eggs and seasonings; add to the pan. Cook and stir until eggs are set., Spoon salsa and egg mixture over crust; sprinkle with cheese. Bake for 3-5 minutes or until cheese is melted.
Nutrition Facts : Calories 285 calories, Fat 10g fat (3g saturated fat), Cholesterol 168mg cholesterol, Sodium 731mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges
VEGETABLE BREAKFAST PIZZA
Make and share this Vegetable Breakfast Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 38m
Yield 6 slices
Number Of Ingredients 10
Steps:
- Spray a large skillet with cooking spray; preheat skillet over medium heat.
- Add in potatoes, mushrooms, carrot, zucchini, and onion (season with salt and pepper); cook/stir 3 minutes or until vegetables are tender.
- In a bowl, stir together eggs and milk; pour over vegetables.
- Cook, without stirring, until the mixture begins to set on the bottom and around the edge.
- Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath.
- Continue cooking and folding about 4 minutes or until egg mixture is cooked through but sill glossy and moist; remove from heat.
- Assemble pizza: place pizza crust on a 12-inch pizza pan; sprinkle with half of the cheese; top with egg mixture, tomato, and remaining cheese.
- Bake in a preheated 375° oven for 8-10 minutes or until cheese is melted.
Nutrition Facts : Calories 137.1, Fat 5.9, SaturatedFat 2.4, Cholesterol 148.6, Sodium 130.9, Carbohydrate 13.1, Fiber 1.5, Sugar 2.3, Protein 8.5
VEGETABLE PIZZA
It's freakin' amazing. This is how I learned to like veggies. Use 6 cups assorted chopped veggies to your taste.
Provided by Becky Hill
Categories Appetizers and Snacks Cheese
Time 9h25m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
- Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely.
- Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, green, red, and yellow bell pepper, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
- Cut pizza into squares, cover with plastic wrap, and refrigerate overnight to blend flavors.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 8.2 g, Cholesterol 18.2 mg, Fat 10.5 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 4.4 g, Sodium 233.1 mg, Sugar 1.7 g
SAUSAGE AND VEGGIE BREAKFAST PIZZA
There are lots of recipes for breakfast pizza's but I couldn't find any that were mostly from scratch with fresh baked crust so I'm adding my own.
Provided by Sherri at the Beach
Categories Breakfast
Time 40m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Spray a cookie sheet with cooking spray.
- Open the Pizza dough and spread into the cookie sheet and push up at the edges to make a 1/2 border around the outside of the pan.
- Spread the spinach leaves on the dough so it is completely covered in spinach up to the edges.
- Layer in remaining veggies and sausage.
- In a medium bowl, mix spices, eggs, and milk and whisk until combined.
- Pour gently into the pizza pan.
- Sprinkle with the cheese.
- Bake for 25 minutes until crust is golden brown and cheese is melted.
Nutrition Facts : Calories 398.5, Fat 31.1, SaturatedFat 13.2, Cholesterol 273.8, Sodium 1243.7, Carbohydrate 7.1, Fiber 1.1, Sugar 2, Protein 22.4
VEGETABLE PIZZA I
Quick and easy recipe that is great at parties and showers. You can use any combination of chopped veggies and cheeses-whatever your family likes!
Provided by JANMARIE
Categories Main Dish Recipes Pizza Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
- Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
- In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 20.7 g, Cholesterol 57.9 mg, Fat 38.8 g, Fiber 1.1 g, Protein 8.8 g, SaturatedFat 14.4 g, Sodium 741.3 mg, Sugar 4.3 g
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VEGETARIAN BREAKFAST PIZZA - DOMESTIC GOTHESS
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Reviews 5Estimated Reading Time 3 minsServings 6
- To make the pizza dough, place the flour in a large bowl and add the yeast to one side and the salt and sugar to the other. Add the olive oil then gradually stir in the water until it forms a rough dough. Turn out onto an un-floured surface and knead for about 10 minutes until smooth and elastic. The dough should be sticky at first then become smooth as you knead.
- Shape the dough into a ball and place in a large, lightly oiled bowl. Cover with clingfilm and place in the fridge to rise overnight (or at room temperature for an hour or so).
- To make the tomato sauce, place the passata, tomato sauce, garlic, oregano, basil, sugar and some salt in a small pan. Simmer gently for about 10 minutes until reduced slightly. Can be made a day in advance and stored in the fridge once cool.
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