VEGGIE PANCAKE RECIPE RECIPES

VEGGIE PIZZA RECIPE | ALLRECIPES

Veggie Pizza Recipe | Allrecipes image

I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.

Provided by MERRI C

Categories Veggie Pizza

Total Time 2 hours 25 minutes

Prep Time 25 minutes

Yield 16 servings

Number Of Ingredients 12

Ingredients

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
¼ teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
½ cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 ½ cups fresh broccoli, chopped
1 carrot, grated

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
Bake for 10 minutes, let cool.
In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

Nutrition Facts : Calories 196.3 calories, CarbohydrateContent 16 g, CholesterolContent 35.7 mg, FatContent 12.6 g, FiberContent 1.6 g, ProteinContent 4.8 g, SaturatedFatContent 7.8 g, SodiumContent 358.6 mg, SugarContent 1.4 g

HOMEMADE VEGGIE PIZZA RECIPE | ALLRECIPES

Homemade Veggie Pizza Recipe | Allrecipes image

Of course, you could just order out, but nothing beats a homemade pizza. The sauce is so easy and hearty everyone will think you were in the kitchen all day cooking this up!

Provided by Bird

Categories Pizza

Total Time 2 hours 25 minutes

Prep Time 40 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 21

Ingredients

2 teaspoons active dry yeast
1 cup warm water
3 cups all-purpose flour
1 tablespoon white sugar
1 tablespoon dried oregano
1 teaspoon salt
1 egg
1 tablespoon extra-virgin olive oil
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
½ small onion, chopped
1 tablespoon dried oregano
1 clove garlic, finely chopped
1 teaspoon onion powder
1 teaspoon kosher salt
1 pinch ground black pepper
1 ¼ cups shredded mozzarella cheese
½ cup chopped green bell pepper
½ cup chopped onion
½ cup sliced fresh mushrooms
¼ cup shredded mozzarella cheese

Steps:

Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam.
Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.
Cook and stir diced tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper in a saucepan over medium heat. Cook until sauce has thickened, 15 to 20 minutes.
Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces--do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles, and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with bell pepper, onion, and mushroom. Sprinkle 1/4 cup mozzarella cheese over top.
Bake in preheated oven until crust is browned and crisp and cheese has melted, 20 to 25 minutes.

Nutrition Facts : Calories 397 calories, CarbohydrateContent 63.4 g, CholesterolContent 49.1 mg, FatContent 8.7 g, FiberContent 5.1 g, ProteinContent 17.4 g, SaturatedFatContent 3.6 g, SodiumContent 1290.7 mg, SugarContent 9.1 g

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