GARDEN HARVEST PIZZA
All the ingredients are from the garden. The pizza sauce is made from home grown tomatoes. The vegetables are from the garden. And the herbs are from the herb garden. The only thing that's store bought is the flour for the crust, the olive oil, and the cheese for topping.
Provided by Eddie Jordan @EDWARDCARL
Categories Savory Breads
Number Of Ingredients 9
Steps:
- Drizzle pizza crust with olive oil. Add the pizza sauce to crust's.
- Add sliced onion, sliced tomato, and garlic.
- Add basil and chives. Top with Mazzarello cheese.
- Cook pizza in a 350 degree oven for 20 to 25 minutes or until golden brown.
GARDEN PIZZA SUPREME
This pizza is so delicious and colorful. Feel free to toss on any fresh vegetables from your garden. -Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 slices.
Number Of Ingredients 7
Steps:
- Roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan, building up edges slightly. Place cheese slices on dough. Spread sauce over cheese. Sprinkle with 1 cup shredded cheese, cauliflower, mushrooms, broccoli, onion, peppers and pepper rings., Bake at 425° for 15 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 316 calories, Fat 11g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 644mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
GARDEN PIZZA
Provided by Marian Burros
Categories dinner, main course
Time 10m
Yield 2 large or 3 regular servings
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- Heat oil in regular or nonstick skillet. Add garlic and cook for 30 seconds. Stir in peppers, onions and eggplant, and cook over medium-high heat until vegetables are soft.
- Season with pepper; stir in basil and cook just until wilted.
- Arrange vegetables evenly over the browned tortillas. Sprinkle with cheese and run under broiler long enough to melt cheese. Top with tomato slices and serve.
HARVEST PIZZA
I got this from a newspaper that was used as filler in my Fall Swap package. It looks really yummy in the photo on the newspaper page. Haven't tried it yet, but hope to soon.
Provided by Color Guard Mom
Categories Potato
Time 40m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F. Bring a large sauce pan of water to a boil. Scatter the cornmeal evenly over a baking sheet.
- On a lightly floured work surface using a rolling pin to roll out the pizza dough to roughly 12 inches round. Transfer the dough to the prepared baking sheet and set aside.
- Once the water has come to a boil, add teh potatoes and parboil for 2 minutes. Use a slotted spoon to transfer them to a kitchen towel or several layers of paper towels to absorb excess water. Repeat this process with the squash.
- Coat the pizza dough with the olive oil, then season with salt and pepper. Arrange the potato slices in an overlapping circle along the outside of the dough. Arrange the squash slices over the center of the pizza. Season again with salt and pepper.
- Spread the cheese evenly over the pizza, then sprinkle the rosemary. Bake for 15 to 20 minutes, or until cheese is lightly browned.
Nutrition Facts : Calories 303.5, Fat 16.1, SaturatedFat 7.9, Cholesterol 44.2, Sodium 359.6, Carbohydrate 25.1, Fiber 3, Sugar 1.6, Protein 15.2
GARDEN-FRESH PIZZA
These no-bake Mediterranean pizzas make a great 15-minute meal for two...or cut them into smaller slices for a last-minute appetizer.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Spread cream cheese evenly over each pizza crust. Top with cucumber, tomato and olives. Cut into quarters.
Nutrition Facts : Calories 550, Carbohydrate 71 g, Cholesterol 50 mg, Fat 2, Fiber 4 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving (1 Pizza), Sodium 1210 mg, Sugar 6 g, TransFat 1/2 g
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