Best 6 Three Cheese Veggie Pizza Recipes

THREE-CHEESE VEGGIE PIZZA

Steps:

• Unroll breadsticks; place in a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan to form a crust; pinch seams to seal. Bake at 350° for 6-8 minutes or until lightly browned., Meanwhile, in a small bowl, combine the tomatoes, yellow squash, zucchini, 2 tablespoons dressing, parsley, 1 teaspoon garlic powder, basil and Italian seasoning; set aside., Spread remaining dressing over crust; sprinkle with Romano cheese and 1 cup Monterey Jack cheese. Top with vegetable mixture; dot ricotta over vegetables. Sprinkle with remaining Monterey Jack and garlic powder., Bake for 20-25 minutes or until cheese is melted and crust is golden brown.

ULTIMATE VEGGIE PIZZA

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.

VEGETABLE PIZZA I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
• Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
• In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

THREE-CHEESE PIZZA

Steps:

• Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
• Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
• Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
• Top it:Top with cheeses, parsley, and red-pepper flakes; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

VEGGIE PARTY PIZZA

Steps:

• For crust, combine the flour, baking powder and salt. Add milk and 1/4 cup oil; mix well. Shape into a ball; knead 10 times. , Press onto the bottom and up the sides of an ungreased 15x10x1-in. baking pan. Prick with fork; brush with remaining oil. Bake at 425° for 12-14 minutes or until edges are lightly browned. Cool. , In a small bowl, combine the cottage cheese, ranch dressing mix, mayonnaise and milk; spread over crust. Sprinkle with vegetables and cheese. Garnish with olives if desired. Refrigerate until serving.

VEGGIE PIZZA

Steps:

• 1. Preheat oven to 375'
• 2. 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.
• 3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
• 4. In a mixing bowl, beat cream cheese, sour cream, mayo & ranch mix until smooth. Spread over crust. Top with vegetables. Cover and refrigerate 1 to 2 hours before serving. Cut into squares.