Fresh Vegetable Pizza Wedges

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  • 35 min prep time
  • 35 min total time
  • 10 ingredients
  • 6 servings

Ingredients

FILLING

3/4
cup low-fat cottage cheese
4
oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel)
1
teaspoon dried dill weed
1/8
teaspoon garlic powder

VEGETABLES

1
medium tomato, chopped
1
cup chopped fresh broccoli florets
1/4
cup sliced green onions
1/2
cup chopped yellow summer squash
1/2
cup chopped carrot

CRUST

1
can (11 oz) Pillsbury™ refrigerated thin pizza crust

Directions

  1. 1 Heat oven to 425°F. Spray 12-inch pizza pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough with hands, forming 1/2-inch rim. Prick dough generously with fork.
  2. 2 Bake at 425°F. for 12 to 14 minutes or until golden brown. Place in refrigerator or freezer to cool while preparing filling and vegetables.
  3. 3 In blender container or food processor bowl with metal blade, combine all filling ingredients; blend or process until smooth. Spread over cooled crust.
  4. 4 Sprinkle tomato on filling along edge of crust. Continue forming rings of vegetables using broccoli, onions, squash and carrot, covering all of filling. To serve, cut into wedges.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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