Best 6 Cheesy Vegetable Pizza Recipes

HIDDEN VALLEYANDREG; FRIDAY NIGHT CHEESY VEGGIE PIZZAS

Steps:

• Preheat oven to 400 degrees. Cover two large baking sheets with foil (for easy cleanup) and spray with vegetable oil spray. Bake the tortillas blind (empty) for 4-5 minutes, turning halfway through. Remove from oven and set aside to cool enough for kids to handle. (If using English muffins, simple toast on lowest setting until just barely toasted.) Meanwhile, in a small bowl, mix Hidden Valley® Original Ranch® dressing with marinara sauce. Spread a few tablespoons of sauce on each tortilla, followed by the cheese and veggies. Bake until cheese is bubbly throughout, about 6-8 minutes.;
• Veggies laid out in bowls or on a cutting board: finely sliced red and yellow peppers, grated zucchini, finely chopped sweet onion. Sliced tomato, sliced black olives .

CHEESY MUFFIN PIZZAS

Steps:

• In a large bowl, combine the chicken, mozzarella, spinach, mascarpone, Parmesan, tomato-basil sauce, basil, lemon juice, salt and pepper.
• Position an oven rack in the center of the oven and preheat to 425 degrees F. Spray a standard 12-cup muffin pan with nonstick spray.
• Lightly flour a work surface. Roll out the pizza dough to a thin large round, about 1/8-inch thick. Using a 3 1/2- to 4-inch-diameter round cutter, cut out 12 rounds for pizza crusts. Working with 1 crust at a time, settle 1 dough round into the prepared muffin pan. Press and pull the dough up the sides of the cup. Rotate the pan and repeat until the dough covers the bottom and sides. Pack in 2 to 3 tablespoons of filling. Repeat with the remaining dough rounds and filling.
• Bake the pizzas until the crusts are golden brown and the filling is bubbling, 16 to 18 minutes. Let stand 1 minute. Then use a small knife to loosen the pizzas. Arrange on a platter and serve.

VEGETABLE PIZZA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
• Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely.
• Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, green, red, and yellow bell pepper, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
• Cut pizza into squares, cover with plastic wrap, and refrigerate overnight to blend flavors.

QUICK COLD VEGETABLE PIZZA

Steps:

• Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool. , In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.

VEGETABLE PIZZA I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
• Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
• In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

CHEESY VEGGIE PIZZA.

Steps:

• Heat oven to 375ºF.
• Cook and stir brocoli, onions, garlic, and basil in oil for 2 min in medium skillet.
• Sprinkle cheese over crust. Top with veggie mixture and tomatoes. Bake 15 minute.