Best Spring Vegetable Pizza Appetizer Recipes

APPETIZER VEGGIE PIZZA

Appetizer Veggie Pizza image

This appetizer veggie pizza uses crescent dough, flavored cream cheese, fresh vegetables and shredded cheese to make an absolutely delicious finger food!

Provided by Amanda Formaro

Time 1h5m

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : ServingSize 3 slices, Calories 98 kcal, Carbohydrate 6 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 158 mg, Sugar 1 g

VEGETABLE APPETIZER PIZZA

Vegetable Appetizer Pizza image

My sister brought this recipe with her when she was visiting from California. We served it at a family get-together and everyone just loved it. We're often asked to bring it to potlucks. -Marcia Tiernan, Madrid, New York

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 4 dozen.

Number Of Ingredients 12

Ingredients

4 tubes (8 ounces each) refrigerated crescent rolls
2 packages (8 ounces each) cream cheese, softened
2/3 cup mayonnaise
1 tablespoon dill weed
4 medium tomatoes, seeded and chopped
2 cups chopped fresh broccoli
3 green onions, thinly sliced
2 cups sliced fresh mushrooms
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups fat-free shredded cheddar cheese

Steps:

Unroll two tubes of crescent dough and press into each of two ungreased 15x10x1-in. baking pans; seal seams and perforations. , Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a small bowl, beat the cream cheese, mayonnaise and dill until smooth. Spread over crusts. Sprinkle with vegetables, olives and cheese. Cover and refrigerate for at least 1 hour. , Cut into squares. Refrigerate leftovers.

Nutrition Facts : Calories 93 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 281mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

SPRING VEGETABLE PIZZAS

Spring Vegetable Pizzas image

Welcome spring with open arms with this recipe for a veggie pizza that celebrates the bounty of artichokes and asparagus that come with the warmer months.

Provided by Martha Stewart

Categories Quick & Easy Recipes

Time 30m

Number Of Ingredients 6

Ingredients

1 jar (12 ounces) marinated artichoke hearts, drained well, reserving marinade, hearts quartered if whole
1 large bunch asparagus (1 pound), trimmed, cut into 2-inch pieces, and halved lengthwise if thick
1 pint cherry or grape tomatoes, halved
1 pound pizza dough, thawed if frozen and divided in half
Coarse salt and ground pepper
7 ounces Gruyere cheese, grated (3 cups)

Steps:

Preheat oven to 500 degrees, with racks in upper and lower thirds. In a medium bowl, combine artichoke hearts, asparagus, and tomatoes. On a large piece of parchment paper, brush 1 dough half with artichoke-heart marinade and roll out to a 14-inch-long oval. Transfer dough on parchment to a rimmed baking sheet and top with half the vegetables, leaving a 1-inch border. Brush border with marinade and season pizza with salt and pepper. Repeat to make second pizza. Bake pizzas 10 minutes, rotating sheets halfway through. Sprinkle pizzas with cheese and bake until crust is deep golden and cheese is melted, 3 to 5 minutes.

Nutrition Facts : Calories 565 g, Fat 25 g, Fiber 8 g, Protein 29 g