Recipes for "veggie pizza"

Preheat the oven to 375 degrees F (190 degrees C).

Place both naan onto a large rimmed baking sheet; brush 1 tablespoon oil over each.

Bake in the preheated oven until lightly toasted, 5 to 10 minutes.

Meanwhile, stir mushrooms, tomato, bell pepper, onion, basil, oregano, and pepper flakes together in a bowl. Stir in garlic and remaining 1 tablespoon oil.

Remove naan from the oven. Spread mozzarella cheese over top, then add vegetable mixture. Return to the oven and bake until cheese is melted and vegetables are cooked through, 10 to 15 minutes.

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.

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.

Preheat an outdoor grill for high heat.

Place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. Cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside.

Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil.

Bake on preheated, covered grill until browned, turning once, about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes.

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C).

Roll out crescent roll dough onto a 9x13-inch baking sheet, and pinch together edges to form the pizza crust.

Bake crust in the preheated oven for 12 minutes. Once finished cooking, remove crust from the oven and let cool for about 15 minutes without removing it from the baking sheet.

Combine cream cheese, mayonnaise, and dry Ranch dressing mix in a small mixing bowl. Spread the mixture over the cooled crust.

Arrange broccoli, tomatoes, bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer.

Chill for 1 hour, slice, and serve.