Best Fresh Veggie Pizza Recipes

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-FRESH GRILLED VEGGIE PIZZA

Garden-Fresh Grilled Veggie Pizza image

I have four gardens, including one just for herbs, so I always have a pretty good spread of produce. I created this loaded-up pizza as a fun summer appetizer using some of my best garden goodies. -Dianna Wara, Washington, Illinois

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
3 garlic cloves, minced
3 medium tomatoes, cut into 1/2-inch slices
1 large sweet red pepper, halved, stemmed and seeded
1 small zucchini, cut lengthwise into 1/4-inch slices
1 small onion, cut crosswise into 1/2-inch slices
1 teaspoon coarsely ground pepper
1 prebaked 12-inch pizza crust
1/3 cup spreadable garden vegetable cream cheese
8 slices smoked provolone cheese, divided
1/2 cup minced fresh basil, divided
1/4 cup shredded carrots
1 tablespoon minced fresh oregano
1 teaspoon minced fresh thyme

Steps:

Mix oil and garlic; brush onto both sides of vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes per side for zucchini, 2-3 minutes per side for tomatoes., Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and tomato slices. Sprinkle with 1/4 cup basil, carrots, oregano and thyme. Top with grilled vegetables, then remaining cheese., Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with remaining basil.

Nutrition Facts : Calories 395 calories, Fat 22g fat (8g saturated fat), Cholesterol 23mg cholesterol, Sodium 618mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

FRESH VEGGIE PIZZA

Fresh Veggie Pizza image

Best Pizza EVER especially on those hot summer days.....

Provided by Tiffany Young

Categories Pizza

Time 25m

Number Of Ingredients 10

Ingredients

2 can(s) refrigerated crescent rolls
16 oz daisy sour cream
12 oz philadelphia cream cheese
1/2 pkg hidden valley ranch dip mix
1 c cauliflower chopped
1 c broccoli florets chopped
1 c celery chopped
1 c carrots shredded long ways
2 c sargento pizza style shredded cheese
1 bunch green onions chopped

Steps:

1. Heat oven to 350 F. Press down and spread out cresent rolls like pizza dough in a 9x11 non-stick pan. Make sure there are no holes. Bake for 10-15 min until lightly golden brown. Take out and let cool.
2. Chop all the veggies above and set aside. Leave out green onions for last step.
3. In a mixer combine Sour Cream, Cream Cheese and Ranch Seasoning mix till blended well and not very lumpy will have little lumps.
4. When Crust is cooled spread the Cream Cheese Mix on top of the crust. then layer each veggie starting with cauliflower then broccoli then celery then carrots. spread the shredded cheese on top of the veggies then sprinkle with the chopped green onions you can serve it right now or it is better if it sets in fridge for about 30 min.

GARDEN-FRESH GRILLED VEGGIE PIZZA

Garden-Fresh Grilled Veggie Pizza image

I have four gardens and, between them, I grow a pretty good spread of veggies. I created this loaded-up pizza as a fun summer appetizer using some of my best garden goodies. -Dianna Wara, Washington, Illinois

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
3 garlic cloves, minced
3 medium tomatoes, cut into 1/2-inch slices
1 large sweet red pepper, halved, stemmed and seeded
1 small zucchini, cut lengthwise into 1/4-inch slices
1 small onion, cut crosswise into 1/2-inch slices
1 teaspoon coarsely ground pepper
1 prebaked 12-inch pizza crust
1/3 cup spreadable garden vegetable cream cheese
8 slices smoked provolone cheese, divided
1/2 cup minced fresh basil, divided
1/4 cup shredded carrots
1 tablespoon minced fresh oregano
1 teaspoon minced fresh thyme

Steps:

Mix oil and garlic; brush onto both sides of vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes per side for zucchini, 2-3 minutes per side for tomatoes.
Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and tomato slices. Sprinkle with 1/4 cup basil, carrots, oregano and thyme. Top with grilled vegetables, then remaining cheese.
Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with remaining basil.

FRESH VEGGIE PIZZA

FRESH VEGGIE PIZZA image

Categories Vegetable

Yield 8 servings

Number Of Ingredients 14

Ingredients

6 Rhodes Texas Rolls or 10 Rhodes Dinner Rolls, thawed and risen
1 cup chopped zucchini
1 cup chopped sweet red pepper
1 cup chopped green pepper
1 cup chopped yellow pepper
4 tablespoons chopped onion
2 cloves garlic, minced
1 tablespoon butter
1/4 teaspoon Italian seasoning
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup chopped seeded tomato
1 cup grated mozzarella cheese

Steps:

Spray board or counter with non-stick cooking spray. Combine rolls together to form a ball and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Build edges up slightly. Poke crust several times with a fork to prevent air bubbles from forming. Prebake crust at 350 degrees F. 10-15 minutes. Set aside. In a large skillet, saute zucchini, peppers, onion, and garlic in butter for about 5 minutes. Spoon veggies onto crust. Sprinkle with Italian seasoning, oregano, salt and pepper. Top with tomato and cheese. Bake at 375 degrees 10-15 minutes or until cheese is melted.

FRESH VEGGIE PIZZA

Fresh Veggie Pizza image

I used cauliflower, broccoli, carrots, pickled bell peppers, black olives, cheese, grape tomatoes cut in half. These pizzas are a big hit at my group meet. Try it you'll love it.

Provided by Gina Collier

Categories Vegetable Appetizers

Time 1h10m

Number Of Ingredients 8

Ingredients

1 pkg cream cheese
16 oz sour cream
1 cup mayonnaise
1 pkg hidden valley ranch dry dip
4 can(s) refrigerated crescent rolls or 2 cans of crescent sheets.
shredded cheddar cheese
black olives and green onions
your favorite veggies

Steps:

1. Spread crescent rolls in rectangular sheet pan x2 Bake as directed on can until golden brown. Remove from oven and cool.
2. Mix ingredients and spread over baked and cooled crescent rolls. Add veggies and chill for 1 hour then serve.

FRESH VEGGIE PIZZA

Fresh Veggie Pizza image

You can play with the ingredients of this recipe. The base can be just seasoned cream cheese (some people don't care for onion and green pepper) Any veggies in the fridge can be chopped and put on top.(maybe cold meats too) Shredded cheddar can also be substituted with another cheese.

Provided by Sharon Morris @Mathmarm

Categories Vegetable Appetizers

Number Of Ingredients 6

Ingredients

1 package(s) crescent rolls
1 package(s) cream cheese (8 oz.)
1/4 - red oinon
1/2 - green pepper
1 cup(s) cheddar cheese, shredded
2 cup(s) chopped veggies

Steps:

Roll out crescent roll dough into a rectangle. Bake according to package directions. *You can by the dough without the serrations.* Let cool.
Mince the onion, green pepper in a food processor. Add the cream cheese and blend. The mixture should have a spreadable consistency. Thin with a little liquid if need be.(I use ranch dressing) Spread evenly across cooled base.
Arrange chopped veggies across surface. I have used broccoli, cauliflower, peppers, olives.
Sprinkle top with shredded cheddar.
Press ingredients down with hands in a plastic bag. Plate and serve.Or cover and refrigerate. Serve the same day as base may soften over night. Can be cut it 24 pieces, ahead of serving.