ULTIMATE VEGGIE PIZZA
Make the BEST veggie pizza at home! This mouthwatering vegetarian pizza recipe features fresh cherry tomatoes, bell peppers, artichoke, spinach and more. Recipe yields two 11-inch pizzas or 1 large (about 6 to 8 servings).
Provided by Cookie and Kate
Categories Entree
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
- Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
- Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
- Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you're using a baking stone/steel-keep an eye on it).
- Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.
Nutrition Facts : ServingSize 1 of 8 servings made with 3 cups cheese total, Calories 440 calories, Sugar 6 g, Sodium 852.8 mg, Fat 20.1 g, SaturatedFat 6.3 g, TransFat 0.3 g, Carbohydrate 44.9 g, Fiber 9.8 g, Protein 21.6 g, Cholesterol 30.1 mg
PEPPERONI VEGGIE PIZZAS
These mini pizzas start with a tortilla crust, and are loaded with veggies, cheese and turkey pepperoni. "For a meat-lover's version, I sometimes add browned ground round and Canadian bacon," notes Vicki Milam from Huntsville, Alabama.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Coat both sides of tortillas with cooking spray; place on a greased baking sheet. Spread with pesto; top with the remaining ingredients. Bake at 350° for 5-10 minutes or until cheese is melted.
Nutrition Facts : Calories 372 calories, Fat 19g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 741mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein.
CHEESY VEGETABLE PIZZA
An assortment of fresh veggies tops this delicious meatless pizza Beverly Little shares from Marietta, Georgia. "Use any vegetables you like," she advises. "I often add a few sliced black olives."
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 8 slices.
Number Of Ingredients 9
Steps:
- Unroll pizza crust into a 15x10x1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 400° for 8 minutes. , Meanwhile, in a nonstick skillet coated with cooking spray, saute the mushrooms, onion, broccoli, green pepper and spinach until crisp-tender. , Spread spaghetti sauce over crust. Top with sauteed vegetables, tomatoes and cheese. Bake for 15-20 minutes or until crust is golden brown and cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 263 calories, Fat 10g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 644mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
VEGGIES AND CHEESE MINI-PIZZAS
Looking for a classic dinner? Enjoy these mini pizzas made with vegetables and sprinkled with cheese - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°. Split each pita bread around edge with knife to make 2 rounds. Place rounds on ungreased cookie sheet. Bake about 5 minutes or just until crisp.
- Mix tomatoes, zucchini, onion, olives and basil in medium bowl. Spread spaghetti sauce evenly over pita rounds. Top with vegetable mixture. Sprinkle with cheese.
- Bake 5 to 7 minutes or until cheese is melted. Cut into wedges.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 10 mg, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 1/2 g
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