Best 3 Spring Veggie Pizza Appetizer Recipes

Calling all veggie lovers! Get ready to tantalize your taste buds with our delightful Spring Veggie Pizza Appetizer, a vibrant and flavorful dish that will be the star of your next gathering. This delectable appetizer is a mini pizza sensation, featuring a crispy whole wheat crust topped with fresh spring vegetables, creamy goat cheese, and a zesty lemon-herb dressing. But that's not all! We've also included two additional recipes to make this appetizer truly special: a homemade pesto sauce and a tangy tomato salsa. These recipes are bursting with flavor and can be used as toppings for your veggie pizza or enjoyed as dips for your favorite snacks. Get ready to impress your guests with this colorful and delicious Spring Veggie Pizza Appetizer - it's the perfect way to celebrate the arrival of spring!

Check out the recipes below so you can choose the best recipe for yourself!

CRESCENT ROLL VEGGIE PIZZA

Crescent Roll Veggie Pizza image

Crescent roll veggie pizza is a party staple for good reason! Enjoy a buttery, flaky crust topped with Ranch spread, veggies, and cheddar cheese.

Provided by Sheila Thigpen

Categories Appetizers

Time 1h

Number Of Ingredients 8

Ingredients

2 8 oz. pkg. refrigerated crescent rolls
2 8 oz. pkg. cream cheese (softened)
1 1 oz. pkg. Ranch-style dressing mix
2 carrot (finely chopped)
1/2 large red bell pepper (chopped)
1-1/2 cups fresh broccoli florets (chopped)
1/2 cup green onions (chopped)
1 cup cheddar cheese (finely shredded)

Steps:

Preheat oven to 375 degrees.
Roll out crescent rolls onto 2 large non-stick baking sheets. Stretch and flatten to form a single rectangular shape and pinch together seams. Bake 10 minutes, or until golden brown. Allow to cool about 30 minutes.
Combine cream cheese and Ranch-style dressing mix and spread the mixture over the cooled crusts.
Chop veggies or pulse in food processor (be careful not to over do if using the food processor). Sprinkle veggies over cream cheese layer and then top with the cheese. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve. Makes 48 squares.

Nutrition Facts : ServingSize 1 g, Calories 170 kcal, Carbohydrate 10 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 198 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g

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

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

Categories Appetizer

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

Tips:

Use a variety of spring vegetables. This will give your pizza a colorful and flavorful appearance. Some good options include asparagus, artichokes, broccoli, carrots, and zucchini.
Roast the vegetables before adding them to the pizza. This will help them to caramelize and develop a deeper flavor.
Use a light hand with the cheese. Too much cheese can overwhelm the other flavors in the pizza.
Bake the pizza at a high temperature. This will help the crust to become crispy and the cheese to melt evenly.
Serve the pizza immediately. This is when it will be at its best.

Conclusion:

Spring veggie pizza is a delicious and easy-to-make appetizer that is perfect for any occasion. It is a great way to use up fresh spring vegetables and is sure to be a hit with your guests. So next time you are looking for a quick and easy appetizer, give spring veggie pizza a try.