Best Veggie Stuffed Pizza Bread Recipes

AMERICAN 5 VEGETABLE STUFFED PIZZA

American 5 Vegetable Stuffed Pizza image

I created this recipe to use up excess vegetables from my home garden. You could probably be creative and sub any veggy's or cheese you prefer and if you wanted to save the time you could use frozen bread dough.Time to cook does not include time in bread maker or time to chop vegetables.

Provided by Chef Jen 1

Categories Vegetable

Time 45m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup warm skim milk
1 egg
1 tablespoon butter
1 teaspoon salt
2 cups flour
1 cup whole wheat flour
1 1/2 teaspoons active dry yeast
1/2 teaspoon instant minced garlic
1/4 cup chopped onion
1/4 cup chopped green pepper
3 cups shredded zucchini
2 cups finely chopped carrots
1/2 lb chopped swiss chard (or spinach)
1 cup low-fat American cheese

Steps:

Place first 8 ingredients in bread maker and select dough setting.
When dough is ready divide in half and roll one half into 12" circle and the other half into a 10" circle.
Put 12" circle in bottom and up sides of a 10" round pan.
Combine onion,green pepper, zucchini, carrots, and swiss chard and spread over dough.
Sprinkle with cheese.
Cover with 10" circle of dough. Pinch top and bottom crust together.
Bake at 400 degrees for 30 minutes or until golden brown.
Serve topped with warm pizza sauce.

Nutrition Facts : Calories 152.5, Fat 2, SaturatedFat 0.9, Cholesterol 20.6, Sodium 276, Carbohydrate 28.5, Fiber 3.1, Sugar 1.9, Protein 6

SPINACH-STUFFED PIZZA

Spinach-Stuffed Pizza image

I had my first stuffed pizza when I attended college near Chicago. I was amazed to see pizza well over an inch thick, with topping on the inside! When I served this version to my family, there are no leftovers. -Nancy Gilmour of Sumner, Iowa

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
1/2 cup pizza sauce
2 tablespoons shredded Parmesan cheese

Steps:

Place thawed dough in a greased bowl, turning once to grease the top. Cover with plastic and let rise in a warm place until doubled, about 1 hour., Preheat oven to 400°. In a large bowl, mix spinach, mushrooms, onion, salt and pepper. Punch down dough; divide into thirds. On a lightly floured surface, roll 1 portion of dough to a 10-in. circle. Transfer to a 9-in. springform pan coated with cooking spray; press dough onto bottom and partway up sides of pan., Sprinkle 1 cup mozzarella cheese onto crust. Top with spinach mixture; sprinkle with remaining mozzarella cheese., On a lightly floured surface, roll out a second portion of dough to a 10-in. circle; place over cheese layer. Pinch together top and bottom crusts to seal. (Save remaining dough for another use.) , Bake until crust is lightly browned, 25-30 minutes. Spread pizza sauce over top; sprinkle with Parmesan cheese. Bake 5-6 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 293 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 789mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.

VEGETABLE ANTIPASTO STUFFED BREAD

Vegetable Antipasto Stuffed Bread image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 loaf crusty bread, 9 to 12 inches in length
1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar
1/4 cup black pitted calamata or oil cured olives, your preference, chopped
1/2 cup prepared pesto sauce
1/4 pound deli sliced provolone
1 jar, 16 to 18 roasted red peppers, drained
1 (15-ounce) can quartered artichoke hearts in water, drained
1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling

Steps:

Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.