COOL PIZZA RECIPES

Name: Cool Veggie Pizza
Yield: 10 servings
Ingredients: 1 pkg (8 oz./250 g) refrigerated crescent rolls; 1 pkg (8 oz./250 g) cream cheese, softened; 1 tbsp (15 mL) mayonnaise; 1 garlic clove, pressed; 1 tsp (5 mL) All-Purpose Dill or dried dill weed; Salt and ground black pepper to taste; 2 cups (500 mL) assorted fresh vegetables such as sliced or diced broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrot, zucchini, or yellow summer squash

COOL VEGGIE PIZZA - RECIPES | PAMPERED CHEF US SITE

Cool Veggie Pizza - Recipes | Pampered Chef US Site image

A Pampered Chef classic! Easy, delicious appetizer that's a hit with everyone and can be made with nearly any combo of seasonal veggies.

Provided by PAMPEREDCHEF.COM

Yield 10 servings

Number Of Ingredients 7

Ingredients

1 pkg (8 oz./250 g) refrigerated crescent rolls
1 pkg (8 oz./250 g) cream cheese, softened
1 tbsp (15 mL) mayonnaise
1 garlic clove, pressed
1 tsp (5 mL) All-Purpose Dill or dried dill weed
Salt and ground black pepper to taste
2 cups (500 mL) assorted fresh vegetables such as sliced or diced broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrot, zucchini, or yellow summer squash

Steps:

Preheat the oven to 350°F (176°C). Unroll the crescent dough and separate it into eight triangles. On a Pizza Stone, arrange the dough triangles in a circle with points in the center and wide ends toward the outside. Roll the dough into a 12" (30-cm) circle, pressing the seams together to seal. Bake for 12-15 minutes or until light golden brown. Remove from the pan from the oven and let cool completely.Combine the cream cheese, mayonnaise, garlic, and All-Purpose Dill. Season with salt and black pepper and mix well. Spread the cream cheese mixture evenly over the cooled crust.Sprinkle the vegetables over the prepared crust. Cut the pizza and serve.

EASY COOL VEGETABLE PIZZA RECIPE - PILLSBURY.COM

Easy Cool Vegetable Pizza Recipe - Pillsbury.com image

Too hot to cook? Rely on a prebaked pizza crust and cool veggies to come together for one cool pizza!

Provided by Pillsbury Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 9

Ingredients

1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1/2 cup garden vegetable cream cheese spread (from 8-oz. tub)
1 tablespoon milk
1 cup fresh very small broccoli florets
1/2 cup coarsely chopped cucumber
1/2 cup chopped yellow bell pepper
1/4 cup sliced green onions
1 cup cherry tomatoes, quartered
2 tablespoons chopped herbs (such as dill, chives, basil or parsley)

Steps:

Heat oven to 400° F. Grease 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press dough to edges of pan. Bake for 12 to 14 minutes or until golden brown. Cool crust, about 30 minutes.
In small bowl, combine cream cheese spread and milk; mix until blended. Spread over cooled crust. Top with broccoli, cucumber, bell pepper, onions and tomatoes. Sprinkle with herbs.

Nutrition Facts : Calories 390 , CarbohydrateContent 63 g, CholesterolContent 35 mg, FatContent 2 , FiberContent 4 g, ProteinContent 11 g, SaturatedFatContent 5 g, ServingSize 1/4 of Recipe, SodiumContent 780 mg, SugarContent 6 g, TransFatContent 0 g

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Preheat the oven to 350°F (176°C). Unroll the crescent dough and separate it into eight triangles. On a Pizza Stone, arrange the dough triangles in a circle with points in the center and wide ends toward the outside. Roll the dough into a 12" (30-cm) circle, pressing the seams together to seal. Bake for 12-15 minutes or until light golden brown. Remove from the pan from the oven and let cool completely.Combine the cream cheese, mayonnaise, garlic, and All-Purpose Dill. Season with salt and black pepper and mix well. Spread the cream cheese mixture evenly over the cooled crust.Sprinkle the vegetables over the prepared crust. Cut the pizza and serve.

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