Easy Fresh Vegetable Pizza
Fresh Vegetable Pizza recipe
Yield
12 servingsPrep
10 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
crescent roll dough
|
*
|
| 8 | ounces |
sour cream
|
|
| 1 ½ | tablespoons |
horseradish
prepared |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | cups |
mushrooms
fresh, chopped |
*
|
| 1 | cup |
tomatoes
seeded, chopped |
|
| 1 | cup |
broccoli florets
|
|
| ½ | cup |
green bell peppers
chopped |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
crescent roll dough
|
*
|
| 231.2 | ml/g |
sour cream
|
|
| 23 | ml |
horseradish
prepared |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 473 | ml |
mushrooms
fresh, chopped |
*
|
| 237 | ml |
tomatoes
seeded, chopped |
|
| 237 | ml |
broccoli florets
|
|
| 118 | ml |
green bell peppers
chopped |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
Directions
Heat oven to 375℉ (190℃).
Separate dough into 4 long rectangles Place rectangles crosswise in an ungreased 15x10x1 inch baking pan; presss over bottom and 1 inch up the sides.
Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely. Blend sour cream, horseradish, salt and pepper until smooth.
Spread evenly over crust. Top with remaining ingredients. Cut into appetizer-size pieces. Refrigerate.
