Best Garden Harvest Pizza Recipes

EASY CRESCENT VEGGIE PIZZA

Easy Crescent Veggie Pizza image

This top-rated, much-loved easy crescent roll veggie pizza is a favorite go-to for potlucks, tailgate parties, showers, girls' weekends-basically wherever there's a hungry crowd. Plus cold veggie pizza is a brilliant way to use up whatever veggies you have at the ready. To personalize your veggie pizza toppings, use your leftover veggies or latest garden harvest.

Provided by Pillsbury Kitchens

Categories Appetizer

Time 1h10m

Yield 32

Number Of Ingredients 9

Ingredients

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped
1/4 cup shredded carrot

Steps:

Heat oven to 375°F.
If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

Nutrition Facts : Calories 90, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 135 mg, Sugar 1 g, TransFat 1 g

GARDEN HARVEST PIZZA

GARDEN HARVEST PIZZA image

All the ingredients are from the garden. The pizza sauce is made from home grown tomatoes. The vegetables are from the garden. And the herbs are from the herb garden. The only thing that's store bought is the flour for the crust, the olive oil, and the cheese for topping.

Provided by Eddie Jordan @EDWARDCARL

Categories Savory Breads

Number Of Ingredients 9

Ingredients

- 2 large homemade pizza crust's
1 medium onion sliced
2 milliliter(s) tomatoes sliced ( one for each pizza )
1 bunch(es) basil, fresh torn not cut
1 bunch(es) chives finely sliced
2 clove(s) garlic minced 1 clove for a pizza
1 cup(s) homemade pizza sauce 1/2 cup for a pizza
1/2 cup(s) olive oil for drizzeling on crust
- shredded mazzarello cheese

Steps:

Drizzle pizza crust with olive oil. Add the pizza sauce to crust's.
Add sliced onion, sliced tomato, and garlic.
Add basil and chives. Top with Mazzarello cheese.
Cook pizza in a 350 degree oven for 20 to 25 minutes or until golden brown.

GARDEN PIZZA SUPREME

Garden Pizza Supreme image

This pizza is so delicious and colorful. Feel free to toss on any fresh vegetables from your garden. -Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 slices.

Number Of Ingredients 7

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
6 slices part-skim mozzarella cheese
1 can (8 ounces) pizza sauce
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup each finely chopped fresh cauliflowerets, mushrooms and broccoli florets
1/4 cup each finely chopped red onion, green pepper and sweet red pepper
1/2 cup pickled pepper rings

Steps:

Roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan, building up edges slightly. Place cheese slices on dough. Spread sauce over cheese. Sprinkle with 1 cup shredded cheese, cauliflower, mushrooms, broccoli, onion, peppers and pepper rings., Bake at 425° for 15 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted and crust is golden brown.

Nutrition Facts : Calories 316 calories, Fat 11g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 644mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

GARDEN PIZZA

Garden Pizza image

Provided by Marian Burros

Categories dinner, main course

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.

HARVEST PIZZA

Harvest Pizza image

I got this from a newspaper that was used as filler in my Fall Swap package. It looks really yummy in the photo on the newspaper page. Haven't tried it yet, but hope to soon.

Provided by Color Guard Mom

Categories Potato

Time 40m

Yield 1 pizza, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon cornmeal
all-purpose flour, for dusting the work surface
1 pizza dough, at room temperature
3 small potatoes, thinly sliced
1/2 small winter squash, peeled, seeded and thinly sliced
1 tablespoon olive oil
salt and pepper
1 tablespoon chopped fresh rosemary
2 cups shredded mozzarella cheese (blend) or 2 cups cheddar cheese (blend)

Steps:

Preheat oven to 450 degrees F. Bring a large sauce pan of water to a boil. Scatter the cornmeal evenly over a baking sheet.
On a lightly floured work surface using a rolling pin to roll out the pizza dough to roughly 12 inches round. Transfer the dough to the prepared baking sheet and set aside.
Once the water has come to a boil, add teh potatoes and parboil for 2 minutes. Use a slotted spoon to transfer them to a kitchen towel or several layers of paper towels to absorb excess water. Repeat this process with the squash.
Coat the pizza dough with the olive oil, then season with salt and pepper. Arrange the potato slices in an overlapping circle along the outside of the dough. Arrange the squash slices over the center of the pizza. Season again with salt and pepper.
Spread the cheese evenly over the pizza, then sprinkle the rosemary. Bake for 15 to 20 minutes, or until cheese is lightly browned.

Nutrition Facts : Calories 303.5, Fat 16.1, SaturatedFat 7.9, Cholesterol 44.2, Sodium 359.6, Carbohydrate 25.1, Fiber 3, Sugar 1.6, Protein 15.2

GARDEN-FRESH PIZZA

Garden-Fresh Pizza image

These no-bake Mediterranean pizzas make a great 15-minute meal for two...or cut them into smaller slices for a last-minute appetizer.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 2

Number Of Ingredients 5

Ingredients

1/2 cup reduced-fat chives-and-onion cream cheese (from 8-oz container)
1 package (10 oz) prebaked Italian pizza crusts (two 8-inch crusts)
1/2 cucumber, unpeeled, cut in half lengthwise, seeded, thinly sliced
1 plum (Roma) tomato, chopped
1/3 cup pitted kalamata olives, cut in half

Steps:

Spread cream cheese evenly over each pizza crust. Top with cucumber, tomato and olives. Cut into quarters.

Nutrition Facts : Calories 550, Carbohydrate 71 g, Cholesterol 50 mg, Fat 2, Fiber 4 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving (1 Pizza), Sodium 1210 mg, Sugar 6 g, TransFat 1/2 g