THREE-CHEESE VEGGIE PIZZA
"We love pizza and consider ourselves connoisseurs. The breadsticks make this easy and a little different. We especially enjoy it with veggies from our garden." -Sue Ellen Clark, Wyoming, New York
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 pieces.
Number Of Ingredients 12
Steps:
- Unroll breadsticks; place in a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan to form a crust; pinch seams to seal. Bake at 350° for 6-8 minutes or until lightly browned., Meanwhile, in a small bowl, combine the tomatoes, yellow squash, zucchini, 2 tablespoons dressing, parsley, 1 teaspoon garlic powder, basil and Italian seasoning; set aside., Spread remaining dressing over crust; sprinkle with Romano cheese and 1 cup Monterey Jack cheese. Top with vegetable mixture; dot ricotta over vegetables. Sprinkle with remaining Monterey Jack and garlic powder., Bake for 20-25 minutes or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 257 calories, Fat 16g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 661mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
PAMPERED CHEF - 3-CHEESE GARDEN PIZZA
This is a recipe that was prepared at a recent pampered chef party I attended. Delicious and simple.
Provided by Canadian Jane
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Place pizza dough on flat stone of your choice. Roll dough to fit stone. Combine garlic and olive oil and brush onto crust. Bake 7 minutes or until lightly browned. Remove from oven.
- Sprinkle with mozzarella and cheddar cheeses. Top with tomato and Italian seasoning. Layer zucchini, onion and mushrooms over tomato.
- Sprinkle with parmesan. Bake 15 - 18 minutes more.
GARDEN PIZZA
Fresh-from-the-garden flavors steal the show in this mouthwatering pizza;-Vini Williams, Saint James, Missouri.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the zucchini, peppers, onion, carrot and garlic in butter for 8-10 minutes or until tender. Sprinkle with Italian seasoning, oregano and pepper; toss to coat., Place the crust on an ungreased baking sheet or pizza pan. Spoon vegetable mixture onto crust to within 1/2 in. of edges. Top with tomato and cheese. Bake at 450° for 8-10 minutes or until cheese is melted.
Nutrition Facts : Calories 324 calories, Fat 13g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 568mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
3-CHEESE GARDEN PIZZA
Steps:
- 1 - preheat oven to 400F. Lightly spread 1 tsp oil over pan. Unroll dough onto pan, gently streching and pressing to cover bottomm. Drizzle remaining 1 tbsp oil over dough. Press garlic over dough using garlic press, spread evenly. Bake crust 7 minutes. 2 - Grate Parmesan cheese. Combine cheeses and Italian seasoning, toss lightly. Thinly slice onion, zucchini, and tomatoes crosswise. Thinly slice mushrooms. 3 - Remove pan frm oven. Sprinkle half of cheese mixture evenly over crust. Layer evenly with onion, zucchini, tomatoes, and mushrooms. Sprinkle with remaining cheese mix. Bake 15-18 min or until crust is golden brown.
THREE-CHEESE GARDEN PIZZA
From the Pampered Chef. *An 8 oz. can of pizza sauce may be substituted for the sliced tomato.
Provided by Kathy Lochner
Categories Pizza
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400. Unroll pizza crust dough onto a greased 14-inch pizza pan. Pat out dough to edges. Bake 5-7 minutes or until golden brown. Remove from oven.
- 2. Spread garlic onto crust; sprinkle with mozzarella and cheddar cheeses. Top with tomato and Italian seasoning. Layer zucchini, onion and mushrooms over tomato; sprinkle with parmesan cheese. Bake 15-18 minutes or until cheese is golden brown and bubbly. Cut into wedges; serve.
THREE-CHEESE PIZZA
Two kinds of mozzarella plus creamy fontina and a little fresh parsley top this cheesy grilled pizza. No grill? no problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes one 10-inch pizza
Number Of Ingredients 8
Steps:
- Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
- Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
- Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
- Top it:Top with cheeses, parsley, and red-pepper flakes; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
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
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