Appetizer Veggie Pizza
This appetizer veggie pizza uses crescent dough, flavored cream cheese, fresh vegetables and shredded cheese to make an absolutely delicious finger food!
You can print the full recipe here
Ingredients
16 ounce Pillsbury crescent dough sheets 2 8-oz cans
15 ounce Chive & Onion Cream Cheese Spread
1 cup broccoli florets
1 cup diced red and orange sweet or bell peppers
1/4 cup sliced green onions scallions
1 medium carrot shredded
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Instructions
Unroll both crescent sheets and place them side by side on a jelly roll pan (approximately 17x12). They will be a little big for the pan, so just do some tucking and scrunching to make them fit the best you can.
Bake crescent dough sheets according to directions on the package.
When done, place on a cooling rack and allow to cool completely.
While the dough is baking, prep your vegetables and put them into separate dishes. See notes.
Shred the cheese and place in a bowl.
Stir cream cheese to loosen and make spreadable then spread on top of the dough.
Add the broccoli florets, gently pressing them into the cream cheese layer.
Sprinkle the peppers, carrot and sliced scallions over the broccoli layer.
Add a layer of shredded cheese to the top.
Cut into 36 rectangles.
Notes
For the topping I use a tub of spreadable, flavored cream cheese, my favorite is chive and onion. I have also used a flavor called garden vegetable as well as original flavor. They are all good.
Some recipes call for mixing cream cheese with sour cream and dressing mix or garlic powder. I find it easier to just use a flavored cream cheese instead.
Prepping the vegetables
For the broccoli, cut the florets off the head then trim them into small pieces less than an inch long.
When I chop sweet peppers or bell peppers, I use the small dice blade on my Vidalia Chop Wizard. This creates small uniform pieces. This is seriously my favorite gadget in the entire kitchen!
Slice scallions thin so they are flavorful but not overpowering when someone takes a bite.
Run a fresh carrot across a cheese grater on the larger holes. There's really no need to peel it first, just make sure you wash it.
For zucchini, cucumber, and radishes a small dice works great and will be easy to eat.
Tomatoes can be tricky if they are over-ripe, so be sure to buy firm tomatoes if you are using them. Chop tomatoes into even 1/2-inch pieces.
How to Make Vegetarian Pizza Toppings | Homemade Pizza
Watch more How to Make Pizza videos:
5 oz pizza dough, Â_ thick 2 tbsp olive oil 1/3 c. tomato sauce Â_ zucchini, shaved thin lengthwise Â_ red pepper, sliced into thin strips 1/3 eggplant, sliced into thin rounds and roasted Â_ cup hedgehog mushrooms, roasted 3 Brussels sprouts, shaved thin 3 tbsp Parmesan Reggiano Preheat stone & oven to 500F. Brush dough w. olive oil. Add sauce zucchini, pepper, eggplant, & mushrooms. Top w. Brussels sprouts & Parmesan. Bake 7-8 minutes. Let sit for 2 min. Finish with olive oil & sea salt.
All right, so you don't need meat to make an amazing pizza. You kind of want to approach a vegetarian pizza with kind of trying to confuse the mouth. Different textures, different flavors. Some roasted and caramelized, some others raw, a little bit more light.
So today, I'm going to make a version I absolutely love. When you approach vegetables, you need to think about which ones need time to cook. Things like mushrooms. I have some beautiful little hedgehog mushrooms. You can use creminis, portabellas. You want to cook those ahead of time
There is so much moisture in mushrooms that you need to render that out. That goes for eggplants as well. Thicker vegetables, like peppers, you can roast ahead of time, because again, you only have 7 minutes in the oven, which is not enough time to really cook the vegetables through. Now, if you slice something really thin, like I have these Brussel sprouts and zucchini, then it will have time to cook through. You could shave some really thin mushrooms on the pizza, but again, it won't get cooked through as if doing it in the pan beforehand.
You really need to measure which ones need cooked ahead of time and which ones go raw right on the pizza. A good way to test that is if you'll eat it in a salad, you can shave it raw on a pizza. If not, you need to cook it before hand, then you need to add it after it's cooked.
So, to make my perfect vegetarian pizza, I'm going to start with some olive oil right on the crust. A good amount of olive oil. You just kind of brush it all the way to the edges. This helps the crust get nice and crispy and adds another little fattiness to the whole entire thing. Big pinch of kosher salt. Awesome. Now I'm just going to play with it.
Tomatoes sauce is not the highlight of my vegetarian pizza. It's just kind of a side note. So a little bit of tomato sauce will go a long way. Just going press it all the way to the edges. Awesome, that looks great. Just enough. Perfect! I've got some zucchini here. These are kind of fun. They kind of lay, let them fall as they will. The more you stick them up, the more the pizza will brown them in the oven and get those nice charred bits. Also looks absolutely beautiful. I have some raw peppers, but again, I sliced them thin so they will cook really quickly.
I love, love mushrooms, so I cooked these ahead of time. I sautéed them. These are just some hedgehog mushrooms. You can do any type of mushrooms.
This is eggplant that I roasted for about 20 minutes. There is no way eggplant will cook through in your oven, so it falls under one of those vegetables that you have to do ahead of time. Perfect
I'm going to top this entire thing off with some shaved Brussel sprouts. My absolute favorite. They're sweet, they look gorgeous, and you kind of think you're being healthy even though it's a pizza. All right, look how beautiful that looks. I'm going to finish it with some thyme, just to give the whole thing a little bit of an herby back note. And a touch more oil. Beautiful.
This is going to get a little bit of parmesan right before hitting the oven. That looks awesome. All right, so this is going to go in the oven at 500 degrees about 7 or 8 minutes. Take this whole thing and you're going to slide the parchment right onto the stone and just forget about it.
So I can smell those vegetables caramelizing. It's been about 7 or 8 minutes, 500 degrees. Let's take a look. Yep, completely cooked. Beautiful. Grab the parchment and all. I love meat, but this is, you don't miss it an inch with this. So, I just hold the parchment, and do my best to kind of let the pizza fall right off. So, like any great pizza, I'm going to grab some really good olive oil, paint the outside crust to give it a little bit of a sheen, a little more richness. Get that all that goodness on your hands. I grab some smoke salt to emulate being in a brick oven. Then, you've got to do the parmesano reggiano thing right over the top. Let it dance between all the different veg. If that doesn't make you hungry, I don't know what vegetable pie will.
This is How VEGANS Make a Pizza!
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EASY HERB PIZZA CRUST:
Gluten-Free Flour (3 Cups + Extra For Dusting)
Baking Powder (2 Tsp)
Salt (1-2 Tsp Salt)
Chopped Fresh Parsley (¼ Cup)
Vegan Plain Yogurt (2 Cups)
(Bake at 500F for 12-18 minutes or until slightly golden brown)
TOPPINGS:
Vegan Mozzarella Cheese (1-3 Cups)
Pizza Sauce (2 Cup)
Chopped Tomatoes (1-2 Cups)
Chopped Bell Peppers (1-2 Cups)
Chopped Zucchini (1-2 Cups)
Chopped Broccoli (1-2 Cups)
Chopped Red Onion (1-2 Cups)
Red Pepper Flakes (2 Tsp)
Chopped Fresh Basil 3 Tbs)
(Bake at 500F for 10-15 minutes until cheese is melted and the crust is cooked to your liking)
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Ranch Veggie Pizza I How to make Veggie Pizza I Ranch Pizza with Fresh Veggies I Appetizer
This one couldn't be any easier, and the fresh veggies really stand out. I remember back in the forth grade and a holiday party, one of the mom's made this for us and I loved it!
1 brick cream cheese softened to room temp
2 tablespoons sour cream
1 package ranch seasoning mix
1 package crescent rolls
veggies of your choice, as much as you want!
Roll out the crescent dough, and pinch together on a baking sheet. Bake in a preheated 375 degree oven for 15-20 mins. Allow to cool to room temp.
Mix together the ranch mix, sour cream, and cream cheese and spread out on top of the crescent roll. Sprinkle the chopped veggies of your choice over the pizza and enjoy!