Veggie Pizza Pie
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 310.9
- Total Fat: 11.9 g
- Cholesterol: 24.5 mg
- Sodium: 746.8 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 2.2 g
- Protein: 12.4 g
View full nutritional breakdown of Veggie Pizza Pie calories by ingredient
Introduction
You can add any veggies that tickle your fancy. You can add any veggies that tickle your fancy.Number of Servings: 12
Ingredients
-
2 PKG Great Value Pizza Crust Mix
2 cup Kraft Expertly Paired Cheese, Mozzarella & Parmesan
1 cup, crumbled Feta Cheese
4 cup Baby Spinach - Fresh Express (1 bagged) briefly blanched in hot water. (Squeeze out excess water)
4 large whole (3" dia) Red Ripe Tomatoes -Thick sliced
2 cup, pieces or slices Mushrooms, fresh
1 cup Cooked Onion (small diced and cooked)
3 TBS fine chopped Garlic or powder to taste
2 tbsp Extra Virgin Olive Oil
Tips
You can use any veggies you like. For a crispier crust, bake 1st crust for 5 minutes before adding veggies.
Directions
Preheat oven to 375 degrees.
Follow instructions on pizza crust packages using separate bowls.
Roll or press out 1st crust into a standard size cookie sheet.
Sprinkle onion and garlic.
Place tomato slices, not overlapping but filling the space.
Top with 1/2 of the feta and shredded cheese (try to get an even distribution).
Place/ spread out the spinach followed by the mushrooms.
Top with the remainder of the cheeses.
Roll out remaining crust on floured surface (slightly larger than
pan to account for the extra height of the veggies).
Place on top of the veggies and pinch the edges together.
Make several slits in the top of the pie for venting.
Bake at 375° for 45 minutes or until crust is golden brown.
Allow pie to cool for about 15 minutes. This allows the cheese in the filling to set up so the it won't run out when the pie is cut.
Cut into (9) squares and serve.
Serving Size: 9 4 inch pieces
Follow instructions on pizza crust packages using separate bowls.
Roll or press out 1st crust into a standard size cookie sheet.
Sprinkle onion and garlic.
Place tomato slices, not overlapping but filling the space.
Top with 1/2 of the feta and shredded cheese (try to get an even distribution).
Place/ spread out the spinach followed by the mushrooms.
Top with the remainder of the cheeses.
Roll out remaining crust on floured surface (slightly larger than
pan to account for the extra height of the veggies).
Place on top of the veggies and pinch the edges together.
Make several slits in the top of the pie for venting.
Bake at 375° for 45 minutes or until crust is golden brown.
Allow pie to cool for about 15 minutes. This allows the cheese in the filling to set up so the it won't run out when the pie is cut.
Cut into (9) squares and serve.
Serving Size: 9 4 inch pieces