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Search the files for Cool Veggie Pizza.Quote by sarahsellcm
Vegetable Pizza Does anyone have a pampered chef vegetable pizza recipe? I have a customer who is looking for one. Thanks
Sarah
Sarah Frederick
I WILL RECRUIT AND NOT BE AFRAID TO OFFER THE BUSINESS TO EVERYONE!!!!!
I WILL INCREASE MY SALES SO THAT I EARN AT LEAST THE BRONZE LEVEL.
I WILL MAKE PHONE CALLS 5 DAYS A WEEK
Search the files for Cool Veggie Pizza.
the one in the new cons. guide is the BOMB!
Paulette
/paulette
Pick up the Phone, Book a show, Share the Business
JUST DO IT!
Three Cheese Garden Pizza - A huge hit at every show! I have done it for almost a year now and still going strong.
~Melissa
"For most people, it's not what they are that holds them back, it's what they think they are not." -John C. Maxwell
Cool Veggie Pizza
1 can (8 oz.) refrigerated crescent rolls
1 pkg (8 oz.) cream cheese, softened
1-1/2 tsp. mayonnaise
1 tsp. Pantry All-Purpose Dill Mix or dill weed
salt & pepper to taste
2 cups of a variety of fresh vegetables: zucchini,
mushrooms, carrots, green & red peppers, green
onions, seeded tomatoes, seeded cucumbers, etc.
1 oz. (1/4 c.) shredded cheddar cheese, if desired
Preheat oven to 350 degrees. Spread crescent roll dough onto 13-inch baking stone and pinch seams together (you can probably use a cookie sheet as well). Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely. Blend cream cheese, mayonnaise, dill weed, salt & pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables. Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired. Refrigerate before serving.
Yield: 8-10 appetizer servings
~Jodi~
"Life should NOT be a journey to the grave with the intention of arriving safely and in a well preserved body, but rather to skid in sideways, chocolate in one hand, drink in the other, body throughly used up, totally worn out and screaming 'YEEHAW, what a ride!!"
from the '04 Spring Summer S/B (I haven't tried it...carrots on pizza??)
2 pkg. refrigerated pizza crust
1/2 C. mayonaise
1/2 package (1oz) ranch seasoning and salad dressing mix (2T.)
1 garlic clove, pressed
2 C. (8 oz) shredded mozzarella cheese, divided
1 C. coarsely chopped broccoli
1/2 C. diced red bell pepper
1 medium carrot, sliced
1/2 C pitted ripe olives, sliced
1/4 C. (1 oz) grated fresh parmesan cheese
Preheat oven to 425 degrees. Unroll both packages of pizza dough and arrange side by side on large round stone, shaping into a circle. Using lightly floured Baker's Roller, roll dough to edge of baking stone, pressing seams to seal.
In Classic Batter Bowl, combine mayonaise, seasoning mix and pressed garlic; mix well using stainless steel whisk. Spread mixture evenly over crust to within 1/2 inch of edge using small mix n scraper. Top with half of the mozzarella cheese.
Coarsely chop broccoli using food chopper. Dice bell pepper using utility knife. Crincle cut carrot using crinkle cutter. Slice olives using egg slicer plus. Sprinkle broccoli, bell pepper, carrot and olives over pizza; top with remaining mozzarella cheese. Grate parmesan cheese over pizza using deluxe cheese grater.
Bake 18-22 minutes until edges are golden brown. Remove from oven; let stand 10 minutes. Cut into wedges using pizza cutter; serve using mini-serving spatula.
