Easy Chilly Veggie Pizza Recipe

2 pkgs (8 count) crescent rolls
2 pkgs (8 oz ea) cream cheese
2 Tbsp mayonnaise
1 tsp fresh dill
1 env Ranch seasoning and salad dressing mix
2 cups finely chopped fresh vegetables, olives, or other pizza toppings you like
1 cup finely shredded Cheddar cheese or shredded Mozzarella, or a combination

Preheat oven to 375 degrees. Open crescent roll tubes, and unroll out onto large rectangular baking pan, flattening as you go and pinching the performations closed.

Bake in preheated oven for 12 to 16 minutes or until golden brown. Remove and let cool at room temperature.

In a bowl, mix together the cream cheese, mayo, fresh dill, and Ranch seasoning packet. Spread this mixture evenly over the cooled crescent roll pizza crust.

Top with veggies or other toppings you like on your pizza.

Top with cheese. You may put the pizza back in oven just long enough to slightly melt the cheese - about 1 to 3 minutes.

Remove and let cool completely.

Cut into small squares. Will make 16 to 32 potluck size servings or snacks.

Gluten Free Pizza Crust Recipe

1 Tbsp quick-rising yeast
1 cup milk, warmed
2 tsp sugar
2/3 cup white bean flour
1/3 cup tapioca flour
2 tsp xanthan gum
1/2 tsp salt
1 tsp Italian seasoning
1 Tbsp canola oil
rice flour or corn flour for dusting
gluten-free toppings as desired

Preheat oven to 400 degrees. Grease a 12 inch pizza pan.

In bowl, put yeast and sugar, then add warm milk, stir gently, and let sit for 5 minutes.

In another bowl, put the white bean flour, tapioca flour, xanthan gum, salt, and Italian seasoning, then mix with a whisk or fork.

Pour in the milk/yeast to the dry ingredients, add the oil, then with an electric mixer on medium-low speed, mix until well blended. The dough will be slightly sticky and soft.

Remove dough to the pizza pan and sprinkle on top well with the rice flour or corn flour. Then, using your hands, gently spread the dough out to form a pizza crust shape, sprinkling with more flour as needed to keep the dough from sticking to your fingers.
Bake pizza crust in preheated oven for 10 minutes. Remove and top with any gluten-free sauce and toppings you like, then put back in oven and bake for an additional 15 minutes or until toppings are cooked through and cheese is melted. Remove and allow to cool slightly, then slice and serve.

Low Carb Mock Pizza - Slow Cooker

1 1/2 lb ground beef or bulk Italian sausage
1 jar (15 oz) favorite no-sugar-added pizza sauce
3 cups fresh spinach, chopped
12 slices good pepperoni
1 cup sliced ripe or green olives
1 cup sliced fresh mushrooms
1 cup sliced onion
3 cups shredded Mozzarella cheese

Brown the ground meat first in a separate skillet, add the pizza sauce and stir to combine.

Put 1/2 of the meat-sauce into the slow cooker, followed by 1/2 the fresh spinach, 1/2 the pepperoni, 1/2 of the olives, 1/2 of the mushrooms, 1/2 the onion, and 1/2 the Mozzarella cheese.

Repeat the layers using up the remaining ingredients, ending with the Mozzarella cheese covering the top.

Put the slow cooker setting on LOW, cover, and cook for 5 to 6 hours.

Turn off the heat and let it sit for 15 minutes before cutting.

Will serve 6 to 8.

Pacific Northwest Apple White Sauce Pizza

1 prepared pizza crust
1/2 cup ricotta cheese
2 Tbsp. minced onion
1 tsp. fresh chopped dill
1 crisp tart apple, washed, cored, and sliced into thin wedges
1/2 sweet red bell pepper, cut in thin strips
1 cup shredded mozzarella cheese

Preheat oven to 425 degrees.

Lay prepared pizza crust on baking stone or in pizza pan, poke holes in crust with a fork, and bake in preheated oven for 6 to 7 minutes or until crust is light golden brown. (May sprinkle stone or pan with cornmeal for extra crispy crust.) Remove and let cool slightly.

In a bowl, mix together the ricotta cheese, onion, and dill, then spread on cooled pizza crust.

Arrange apple slices evenly over the top, then sprinkle with the red pepper and with the mozzarella cheese.
Bake in preheated oven for about 7 to 9 minutes or until cheese is melted and pizza is bubbling hot.
Remove and let sit for a couple minutes before cutting.

Italian Style Queen Margherita Pizza

dough:
2 pounds flour
1 ounce fresh yeast
2 cups water
1 tsp salt

topping:
1 pound tomatoes, diced small
pinch salt
6 Tbsp olive oil
1 pound fresh Mozzarella cheese, cut into small pieces
fresh basil leaves, chopped coarse

On a wood (or marble) work surface, shape the flour to form a well or crater in the center, then put the yeast, warm water, and salt in the middle of it. Be careful to not let the salt touch the yeast when you add them to the crater in the flour. Mix with your hands until a dough forms, then vigorously knead the dough with your hands until it becomes soft and pliable.
Once you have kneaded the dough to the correct consistency, shape it into a ball. You may need to add a little flour. Put a large plastic bowl over the dough ball on the work surface so that no air can get to it.  Let rise for 3 to 4 hours at room temperature.  Once it has risen, it will be double in volume. Cut dough ball into 6 equal sections, shape into balls, and cover each with a bowl. Now, let rise for 45 to 65 minutes in a slightly warm place. The dough should double in size again. If the area isn't warm enough, it will take a bit longer.
Put the tomato sauce, a pinch of salt, and 2 Tbsp of the olive oil in a bowl, stir and set aside.
Preheat oven to 475 degrees and get out flat baking sheets.
When the dough is ready, use your hands to knead the dough and flatten it into thin round crust shapes and arrange on baking sheet; drizzle 2 Tbsp of the olive oil over the crust.
Spread some of the tomato mixture on each pizza crust, then put some mozzarella cheese pieces on top and some basil leaves on top of that (saving some basil for garnish after baking.)
Bake for 5 to 7 minutes at 475 degrees or until crust gets golden brown.  Remove from the oven, drizzle the remaining olive oil over, sprinkle on remaining basil, and serve.

Italian Artichoke Olive Pesto Pizza

1 pizza crust
3 tablespoons extra virgin olive oil
1/8 teaspoon kosher salt
1/2 cup pitted green olives
1 garlic clove
8 ounce can or jar artichokes, drained
1/2 tablespoon lemon juice
2 ounces fresh Mozzarella cheese, sliced thin
1/4 cup fresh baby spinach
1 tablespoon sliced green olives
1/4 cup chopped canned or jarred artichokes
1/4 cup roasted red peppers, thinly sliced

Preheat oven to 400 degrees and arrange the pizza crust on a baking sheet or pizza pan.

Put the next 6 ingredients in a food processor and process until you have a smooth sauce consistency, about 30 seconds.

Spread the processed artichoke/olive pesto sauce over the pizza crust. Take a little more olive oil and brush the edges of the pizza crust, then evenly distribute the toppings: mozzarella, spinach, green olives, artichokes, and roasted red peppers.

Bake in preheated oven for 10 to 12 minutes or until crust gets golden brown and top is hot and bubbly.

Late Night Whole Wheat Mixed Veggie Pizzas

1 whole wheat English muffin, split and toasted
1/2 cup tomato sauce
1 cup mixed finely chopped fresh vegetables of your choice (mushrooms, onions, spinach, tomatoes, olives, eggplant, peppers)
1/2 cup Ricotta
1/2 cup Mozzarella, shredded
1 Tbsp fresh chopped basil or 1 tsp dried basil

Preheat oven to 350 degrees.
Put the English muffin halves, cut side up, on baking sheet and spread tomato sauce on top of each.
Evenly distribute the cut up vegetables between the two halves.
Divide the ricotta in half and spoon over each muffin.
sprinkle each with the Mozzarella cheese.
Bake prepared English muffins in preheated oven for 5 minutes or until hot.
To brown the cheese on top, you can turn the oven up to BROIL and broil just until cheese bubbles and browns.
Remove and sprinkle basil on top, then cool enough to eat.
Makes 2 individual pizzas.