Easy Cool Vegetable Pizza

Too hot to cook? Rely on a prebaked pizza crust and cool veggies to come together for one cool pizza!

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  • prep time 20 min
  • total time 20 min
  • ingredients 9
  • servings 4
 

Ingredients

1
can (11 oz) Pillsbury® refrigerated thin pizza crust
1/2
cup garden vegetable cream cheese spread (from 8-oz. tub)
1
tablespoon milk
1
cup fresh very small broccoli florets
1/2
cup coarsely chopped cucumber
1/2
cup chopped yellow bell pepper
1/4
cup sliced green onions
1
cup cherry tomatoes, quartered
2
tablespoons chopped herbs (such as dill, chives, basil or parsley)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400° F. Grease 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press dough to edges of pan. Bake for 12 to 14 minutes or until golden brown. Cool crust, about 30 minutes.
  • 2 In small bowl, combine cream cheese spread and milk; mix until blended. Spread over cooled crust. Top with broccoli, cucumber, bell pepper, onions and tomatoes. Sprinkle with herbs.
  • 1 Heat oven to 400° F. Grease 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press dough to edges of pan. Bake for 12 to 14 minutes or until golden brown. Cool crust, about 30 minutes.
  • 2 In small bowl, combine cream cheese spread and milk; mix until blended. Spread over cooled crust. Top with broccoli, cucumber, bell pepper, onions and tomatoes. Sprinkle with herbs.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
390
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
780mg
780%;
Total Carbohydrate
63g
63%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
110%;
Calcium
8%;
Iron
25%;
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.