Best Spring Veggie Pizza Appetizer Recipes

Fresh Vegetable Pizza Appetizer image

Provided by BeachGirl

Categories Cheese

Time 58m

Yield 1 17x11 in pizza, 24 serving(s)

Number Of Ingredients 18

2 (13 7/8 ounce) cans refrigerated ready-made pizza dough or 2 (10 7/8 ounce) cans refrigerated crescent dinner rolls
8 ounces cream cheese, at room temperature
1/2 cup mayonnaise or 1/2 cup low-fat mayonnaise
1 (1 ounce) package dry ranch dressing mix
1/2 head fresh broccoli, top florets only
1 bunch spring onion, including tops, thinly sliced
1 -2 fresh ripe tomatoes, peeled, seeds removed, diced
1/2 cucumber, peeled, seeds removed, diced
4 ounces grated sharp cheddar cheese (1 cup) or 4 ounces shredded parmesan cheese (1 cup)
sliced green olives (optional) or black olives (optional)
thinly sliced purple onion, chopped (optional)
thinly sliced celery (optional)
grated carrot (optional)
minced red bell peppers (optional) or green bell pepper (optional)
sliced and diced summer squash (optional)
sliced mushrooms (optional)
sliced asparagus spear (optional)
almost any vegetables, you like raw (optional)

Steps:

Preheat oven to 375°F.
Lightly grease 17x11 rectangular cookie sheet or a 16-ounce pizza pan.
Press pizza dough into pan to form a crust.
Bake as directed on package until crust is done and just slightly browned on top.
Do not overbake.
Cool.
Mix Sauce ingredients together and spread over cooled crust.
Prepared all of the vegetables of choice by dicing them into very small pieces, placing each vegetable in a separate bowl or stack.
***Pay special attention to the tomatoes, as you need to drain these on paper towels to remove all excess moisture.
Blot both top and bottom of tomatoes until they are dry.
***Sprinkle each vegetable, along with the cheese, evenly over the pizza, covering the cream cheese sauce in a decorative fashion.
Cover entire pizza with plastic wrap and gently press toppings into the cream cheese.
Refrigerate until serving time.
(I prefer to refrigerate overnight to let flavors blend.) Cut into small, appetizer servings (about 1"x1") (I use a pizza cutter for this).
Don't be tempted to add too many toppings to this pizza.
Toppings need to adhere to cream cheese to make it neater to serve and eat; however, I always have some topping fall away when I cut this.
***I have kept this pizza in the refrigerator for several days, and it was still very delicious.
SUBSTITUTE any of the toppings you like in place of the ones listed.
I always select toppings that have a variety of complementary colors for a pretty presentation.

Nutrition Facts : Calories 74.3, Fat 6.5, SaturatedFat 3.3, Cholesterol 16.6, Sodium 94, Carbohydrate 2.2, Fiber 0.2, Sugar 0.7, Protein 2.1

Spring Vegetable Pizzas image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 6

1 jar (12 ounces) marinated artichoke hearts, drained well, reserving marinade, hearts quartered if whole
1 large bunch asparagus (1 pound), trimmed, cut into 2-inch pieces, and halved lengthwise if thick
1 pint cherry or grape tomatoes, halved
1 pound pizza dough, thawed if frozen and divided in half
Coarse salt and ground pepper
7 ounces Gruyere cheese, grated (3 cups)

Steps:

Preheat oven to 500 degrees, with racks in upper and lower thirds. In a medium bowl, combine artichoke hearts, asparagus, and tomatoes. On a large piece of parchment paper, brush 1 dough half with artichoke-heart marinade and roll out to a 14-inch-long oval. Transfer dough on parchment to a rimmed baking sheet and top with half the vegetables, leaving a 1-inch border. Brush border with marinade and season pizza with salt and pepper. Repeat to make second pizza. Bake pizzas 10 minutes, rotating sheets halfway through. Sprinkle pizzas with cheese and bake until crust is deep golden and cheese is melted, 3 to 5 minutes.

Nutrition Facts : Calories 565 g, Fat 25 g, Fiber 8 g, Protein 29 g