Indulge in a culinary delight with our tantalizing Chicken and Veggie Pizza, a symphony of flavors that will captivate your taste buds. This delectable pizza features a crispy, golden-brown crust topped with savory chicken, an array of colorful vegetables, and a rich, flavorful sauce. The succulent chicken is perfectly cooked, tender and juicy, while the vegetables, each with its distinct flavor and texture, add a delightful crunch and freshness. The sauce, made with a blend of select herbs and spices, provides the perfect balance of tanginess and sweetness. In addition to the classic Chicken and Veggie Pizza, we also offer a tantalizing selection of other pizza recipes to satisfy every palate. Choose from our mouthwatering Meat Lovers Pizza, loaded with pepperoni, sausage, bacon, and ground beef, or our Veggie Supreme Pizza, a feast of roasted bell peppers, mushrooms, onions, and spinach. And for those with a taste for the extraordinary, our BBQ Chicken Pizza, topped with tender chicken smothered in a smoky barbecue sauce, is sure to hit the spot.
Check out the recipes below so you can choose the best recipe for yourself!
EASY CRESCENT VEGGIE PIZZA
This top-rated, much-loved easy crescent roll veggie pizza is a favorite go-to for potlucks, tailgate parties, showers, girls' weekends-basically wherever there's a hungry crowd. Plus cold veggie pizza is a brilliant way to use up whatever veggies you have at the ready. To personalize your veggie pizza toppings, use your leftover veggies or latest garden harvest.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 1h10m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
- Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
- In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 90, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 135 mg, Sugar 1 g, TransFat 1 g
ULTIMATE VEGGIE PIZZA
Make the BEST veggie pizza at home! This mouthwatering vegetarian pizza recipe features fresh cherry tomatoes, bell peppers, artichoke, spinach and more. Recipe yields two 11-inch pizzas or 1 large (about 6 to 8 servings).
Provided by Cookie and Kate
Categories Entree
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
- Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
- Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
- Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you're using a baking stone/steel-keep an eye on it).
- Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.
Nutrition Facts : ServingSize 1 of 8 servings made with 3 cups cheese total, Calories 440 calories, Sugar 6 g, Sodium 852.8 mg, Fat 20.1 g, SaturatedFat 6.3 g, TransFat 0.3 g, Carbohydrate 44.9 g, Fiber 9.8 g, Protein 21.6 g, Cholesterol 30.1 mg
BBQ CHICKEN PIZZA
Make a healthy, low-calorie pizza that adds up to three of your 5-a-day and give the takeaway a miss. The barbecue chicken lends a moreish smoky flavour
Provided by Sara Buenfeld
Categories Main course, Supper
Time 55m
Number Of Ingredients 13
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and 200ml warm water then mix well to a very soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you halve and slice the peppers and onions. There is no need to prove the dough for a specific time, just let it sit while you make the topping.
- For the topping: toss the peppers and onions with the oil and fennel seeds then roast for 15 mins. Meanwhile mix the barbecue sauce and tomato purée with 5 tbsp water.
- Take the dough from the bowl and press into the base and up the sides of an oiled 25x35cm Swiss roll tin. Don't knead the dough first otherwise it will be too elastic and will keep shrinking back. Spread with two thirds of the barbecue sauce mix then add the remainder to the chicken and toss well to coat it.
- Take the roasted pepper mixture from the oven and spread on top of the pizza. Scatter over the tomatoes then evenly spoon on the barbecue chicken. Scatter with the cheese and bake for 15 mins. Serve with a salad or healthy coleslaw.
Nutrition Facts : Calories 448 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium
VEGGIE 'N' BUFFALO CHICKEN PIZZA
Provided by Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the onion, zucchini, peppers and mushrooms together with the KC Masterpiece(R) Buffalo Marinade. Spread the onion, zucchini, yellow pepper, and mushrooms in a single layer on a parchment-lined baking sheet and roast for 25 minutes or until the vegetables have softened and the edges are browned. This can be done a day in advance.
- Preheat the grill or rectangular grill pan over medium heat.
- On a lightly-floured work surface, roll out the pizza dough into an approximately 8-inch by 14-inch rectangle. Brush the dough with 1 tablespoon olive oil.
- Lay the dough onto the hot grill, oil-side down and brush the top with the remaining olive oil. Grill for 3 to 5 minutes or until the dough is puffed and the underside is browned. Using tongs, turn the pizza over and grill until the dough is firm enough to handle, about 1 minute more.
- Spread the Hidden Valley(R) Farmhouse Originals Savory Bleu Cheese over the crust. Sprinkle with the vegetables, chicken, and cheese and cover. If using a grill pan cover with a sheet pan or tent with aluminum foil. Cook the pizza until the cheese is melted, about 6 minutes. Transfer to a cutting board. Sprinkle with the chopped oregano. Drizzle with a little of the KC Masterpiece(R) Buffalo Marinade and Hidden Valley(R) Farmhouse Originals Savory Bleu Cheese, if desired. Slice and serve.
CHICKEN ALFREDO VEGGIE PIZZA
"I created this pizza myself, and it's become one of our favorites! The vegetables' bright colors make it very appealing." Nancy Lindsay - New Market, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, 1/2 teaspoon salt, seasoning blend, whole wheat flour and 2-1/4 cups bread flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise for 20 minutes., Punch dough down; roll into a 15-in. circle. Sprinkle cornmeal over a 14-in. pizza pan coated with cooking spray. Transfer dough to prepared pan; build up edges slightly. Bake at 425° for 12-14 minutes or until edges are lightly browned., Meanwhile, in a large saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, spinach, Parmesan cheese, pepper and remaining salt. Cook and stir over medium heat until spinach is wilted., Spread sauce over crust; top with remaining ingredients. Bake 10-15 minutes longer or until cheeses are melted.
Nutrition Facts : Calories 317 calories, Fat 9g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 476mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
Tips:
- Use a pre-made pizza crust or make your own using a simple recipe.
- Choose a variety of vegetables that you enjoy, such as bell peppers, onions, mushrooms, and spinach.
- Shred or thinly slice the chicken and vegetables for even cooking.
- Use a flavorful pizza sauce or make your own using a simple recipe.
- Sprinkle your favorite cheese on top of the pizza before baking.
- Bake the pizza in a preheated oven until the crust is golden brown and the cheese is melted and bubbly.
- Let the pizza cool for a few minutes before slicing and serving.
Conclusion:
This chicken and veggie pizza is a delicious and easy-to-make meal that is perfect for busy weeknights. It is also a great way to get your kids to eat their vegetables. With its crispy crust, flavorful sauce, and tender chicken and vegetables, this pizza is sure to be a hit with everyone at the table.
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