COOL VEGGIE PIZZA - RECIPES | PAMPERED CHEF US SITE
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
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.
SOURDOUGH PIZZA RECIPE - BBC GOOD FOOD
Make homemade sourdough pizza with a wonderfully chewy crust. Try our margherita recipe, then customise with your favourite toppings
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Treat
Total Time 2 hours
Prep Time 1 hours
Cook Time 1 hours
Yield Makes 6 pizzas
Number Of Ingredients 7
Steps:
- Make a batch of our white sourdough, following the recipe to the end of step 10. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs – the longer you leave the dough, the more sour it will taste.
- Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
- To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
- Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.
Nutrition Facts : Calories 502 calories, FatContent 15 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 69 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 21 grams protein, SodiumContent 2.3 milligram of sodium
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