Athenian Style Veggie Pizza Recipes

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.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Stir cucumber, sour cream, dill, oregano, balsamic vinegar, garlic powder, and onion powder together in a bowl; cover and chill.
• Unwrap pizza and discard cardboard. Place red pepper, feta cheese, and olives on top of the pizza. Top with sliced tomato and sprinkle with black pepper.
• Bake in the preheated oven until golden, about 15 minutes.
• Remove pizza from the oven and top with red onion, basil, and Greek sauce to serve.

Steps:

• Prepare crust according to package directions.
• Spread crust in thin layer on large rectangular baking sheet or pizza pan.
• "Mix Sauce ingredients together and spread on crust (like you would spread a tomato sauce) with spoon or pastry brush, using some or all of it (I use all of it).
• Place toppings on pizza in order listed.
• Bake at 375 degrees on bottom oven shelf until crust is crispy and cheese is melted, between 18-25 minutes.
• Cut into 10 slices for a meal or smaller squares for appetizer servings.
• For Variety- Optional ingredients: 1 cup cooked, shredded chicken; 1/4 cup finely chopped fresh spinach, 2 tbs diced pepperocini (Greek) peppers; 2 tablespoon sliced black olives.

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.

Steps:

• Cut risen dough into four or six individual balls and roll out to 6-8" circle. Make a ridge with fingers.
• Lay 1-2 mozzarella slices on top of dough.
• Add the following in this order:.
• Crumbled Feta cheese, spinach, sliced mushrooms, sliced red onion, sliced fresh tomato.
• Sprinkle with oregano, salt and crushed red pepper flakes to taste.
• Drizzle evenly with olive oil.
• Place on a pizza stone that has been sprinkled with a little corn meal.
• Bake in a 450F preheated oven and bake for 12-15 minutes.
• Serve hot.