Vegetarian Gourmet toppings for Pizza

MP900182725

 If you are trying to add more vegetables into your diet–I heard a statistic the other day that said 80% of our daily diet should consist of fruits and vegetables–these are just the toppings for your pizza!  My Chris says that 67% of statistics are made up right there on the spot.  I love that about him.  He makes me laugh!  Also, if you like irony, like we do, add some Canadian bacon and pepperoni (pictured below). It tasted wonderful!

1 small package fresh spinach, chopped
2 medium fresh zucchini , sliced
1 sweet red pepper, chopped finely
1 small package fresh mushrooms, sliced
6-8 green onions, finely chopped
1 medium red onion, finely chopped
2 cloves garlic, finely minced
1 can artichoke hearts (not marinated), chopped
2 Roma tomatoes, chopped
1 small can black olives, sliced
1 c. ranch (Hidden Valley Ranch dip is my favorite.)
1 T. olive oil
2 c. shredded Monterrey Jack cheese
1/4 c. grated Parmesan cheese

Sauté zucchini, red pepper, mushrooms, minced garlic, green and red onion in olive oil.
Prepare pizza dough. Spread 1 c. ranch on first. Top with tomatoes, spinach, artichokes, black olives and then sautéed mixture (spread evenly over crusts). Top with both cheeses. Cook at 425 degrees for 20-25 minutes. Makes two 10 inch thin crust pizzas.

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Asian Style Dip

Interior of a Japanese inn

This dip is from Sophie in the Siesta Fiesta Cookbook. It is a very yummy dip to go with all your favorite vegetables.  Eating vegetables is good for you, right?

½ c. mayonnaise
¼ c. sour cream
2 T. soy sauce
½ T. dried basil
1 T. sesame oil
1 T. toasted sesame seeds
1 T. rice vinegar
¼ t. dried ginger
1 t. sugar
½ t. dry mustard
1/8 t. ground red pepper
Assorted cut-up vegetables (carrots, red bell peppers, sugar snap peas, cucumber, broccoli, etc.)

Combine first 11 ingredients in a small bowl; whisk to blend.
Cover and refrigerate.

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