Vegetable Pizza

vegetable pizza

Vegetable pizza is a snazzy appetizer, snack, or side dish for any event or meal. You can make your crust ahead of time or fix it that day. This recipe makes two large cookie trays, so if you don’t need that large a serving, put the rest into the freezer for a later time.

If you’re pushed for time, you can use crescent rolls or dough sheets. I like to make my own crust because I know exactly what is in it, so I am sharing this crust recipe, which comes from my sister Alice.

vegetable pizza

The vegetable pizza crust

For the toppings, you can add whatever you prefer. I use a food chopper for the cauliflower and broccoli, and a shredder for carrots. You can add onions, bacon, cucumbers, tomatoes, and/or celery. Top with shredded cheddar cheese or you can use a mozzarella cheese.

vegetable pizza

Vegetable Toppings

After the crust is baked and cooled, spread the filling over the crust. Then add your vegetables and your cheese. Refrigerate until ready to serve.

vegetable pizza

Ready to Serve

Vegetable Pizza
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
An easy addition to a festivity or an outdoor event. Fix ahead and add your vegetables and cheese as the last, then refrigerate until ready to serve.
Ingredients
  • DOUGH:
  • 1 Tbsp. yeast
  • 1 Tbsp. sugar
  • ½ cup sugar
  • ½ cup margarine or butter
  • 4½ cups flour
  • 2 Tbsp. warm water
  • 3 eggs
  • 1 cup milk
  • 1 tsp. salt
  • FILLING:
  • ½ cup sour cream or yogurt
  • 1 8 oz. package softened cream cheese
  • 1 tsp. dill weed
  • ⅛ tsp. garlic powder
  • ⅛ tsp. onion powder (optional)
  • Toppings:
  • Chopped or shredded vegetables: carrots, broccoli, cauliflower, cucumber, tomato, onion
  • Shredded cheese
Instructions
  1. DOUGH:
  2. Dissolve yeast and sugar in water.
  3. Beat eggs and add the rest of the ingredients to make a soft dough.
  4. Let rise for 45 minutes (if you have the time).
  5. spread or roll out onto two cookie sheets.
  6. Prick the dough.
  7. Let rise for 10 minutes, then bake
  8. Bake at 375 until light brown (about 10 minutes). Do not overbake.
  9. When cool, spread the FILLING over the crust
  10. Sprinkle vegetables - in layers- over the crust, salting cucumbers and tomatoes if you prefer
  11. Sprinkle shredded cheese over all
  12. Refrigerate until ready to serve.

 

vegetable pizza

 

 

Oven-baked Potato Medley

This oven-baked potato medley is delightful and delectable. Our daughter-in-law Katie fixed them a few weeks ago when she and Jason dropped in for a visit. Jason grilled the steak and she fixed the rest of the meal. Because they live near a Publix store, she was able to pick these up easily. [More information on obtaining these potatoes is below.]

Simple and easy, and oh so delicious!  The potato medley adds a variety of color and flavor to any meal. Rinse the potatoes (they have already been washed). If they’re larger than bite-sized, just cut them into smaller pieces. Toss with olive oil, sea salt, pepper, garlic and onion powder, red pepper flakes and turmeric if you’d like.

Put into the oven and bake at 400 for 15-20 minutes (or more, if you are fixing an entire bag).

 

Potato Medley
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
A delightful different potato combination that's easy to fix, especially since the potatoes are so small and do not need to be peeled.
Ingredients
  • Sunrise Medley OR Celebration Blend potatoes
  • Sea salt to taste
  • Pepper to taste
  • Garlic powder, onion powder, and red pepper flakes to taste
  • Olive oil to coat
Instructions
  1. Rinse potatoes
  2. Sprinkle potatoes with olive oil, then roll to coat
  3. Season with sea salt, pepper, and any the other listed seasonings
  4. Add any other seasonings you'd like
  5. PUt onto tray and bake in oven for 15 minutes, turning as needed

 

potato medley

The potatoes from Publix

potato medley

photo credit: LeeAnne from Publix

potato medley

photo credit: LeeAnne from Publix

The Celebration Blend Potatoes is a product packaged only for Publix stores. If you are fortunate enough to live close to a Publix, you can purchase them there.  If, however, you’re too far away, you can call their store in South Carolina that ships their produce. Here is the information: Publix Aprons Event Planning Team (LeeAnne). Phone: 803.407.5338. Desk Hours, 7 days a week 10:00am-7pm.150 Harbison Blvd.  Columbia SC 29212

The company that produces these potatoes for Publix is Tasteful Selections. You can learn about them here: www.tastefulselections.com. They package a similar product, called Sunrise Medley.  You can find these in Safeway, according to Tim. Their number: 800.678.2789. Ask to speak to Tim.

 

potato medley

Creamy Cucumber Salad

cucumber

Creamy Cucumber Salad.

It’s a great way to dress up garden cucumbers! There’s nothing like a cucumber fresh from the garden, washed, peeled and salted for summer flavor.

If you want to spruce it up a little and add some variety to your menu, try this recipe.

The Dressing

Make your own dressing in just a few minutes, slice (and/or peel) the cucumbers, and add the dressing. I think some extra pepper on the top adds just a little zing without making it hot.

cucumber

You don’t need to add a lot of dressing to the cucumbers, so be careful to add just a little and put the dish into the refrigerator. When you’re ready to serve, you can always add some more dressing. That’s better than having the cucumbers swimming in the dressing.

If you choose to shred the cucumbers, you will need even less dressing, because the cucumbers make a liquid of their own. I’ve fixed it both ways and I can’t tell you which way I like it the best. It rather depends on the rest of the menu and my mood.

Creamy Cucumber Salad
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: ½ cup
 
Mix your dressing ahead of time and keep it on hand for cucumbers or cabbage. Then it will be ready to go when you have a mess of cucumbers you want to serve.
Ingredients
  • Cucumbers - several cups sliced Optional: grate the cucumbers
  • ½ cup mayonnaise
  • 1 Tablespoon vinegar
  • 2 Tablespoons sugar
  • 1 Tablespoon cream or milk
Instructions
  1. Wash, peel (optional) and slice cucumbers and refrigerate.
  2. Mix all ingredients together, stirring until well blended.
  3. Season cucumbers with salt and pepper
  4. Add dressing - a few tablespoons at a time
  5. Refrigerator until just ready to serve
  6. Add more dressing if necessary, then season with salt and pepper as needed

Pinterest Creamy Cucumber Salad

Summer Squash – Sauteed

squash

Sweet summer squash. Dave’s favorite way to be served this vegetable is to have it sauteed with onions and bacon. If you don’t want to use bacon, then use some bacon grease. That’s right. A tablespoon will do. Save some of your “fat” when you fry up some bacon. It can be stored at room temperature for several weeks. Add some sea salt and pepper if you’d like, and saute away. You can serve some small bacon pieces with it if you’d like.

IF, however, you don’t want to use anything bacon, you can use olive oil. I have to do that sometimes when I don’t have any bacon on hand. ‘Always wish I did, though because it’s just not quite as good.

Fresh, small squash is the most tender and flavorful.  It’s a pretty dish when you slice this vegetable thinly and use the dainty rounds.

For sauteeing, you can use a large skillet. I am blessed with a cook-n-dine, so that’s what I use. (I don’t get anything for referring you to the cook-n-dine, but if you want to call them, you can get the number from the link above; ask to speak with Bea Gebhardt and tell her I sent you.)

I fry a pound of bacon on my cook-n-dine and then ladle the drippings into a container for later use. By the time the bacon is done, my “skillet” is well oiled and I’m ready to go. The bacon is used for garnish and for other recipes later in the week.

squash

Yes. It looks dirty, but it isn’t. It’s the only photo I took and I know it’s a fail.

Put onion into the bacon grease/oil and let it sautee for a minute or two, then add thinly sliced squash. Season with sea salt and pepper (optional). Keep mixing and moving the ingredients around so they don’t get too brown (as I am prone to do.)

squash

Put the vegetables into a bowl and top with bacon pieces (optional).

squash

This dish only takes minutes to make and is bound to please. I’ve also added fresh, whole green beans to the mix. They take a little longer, so you’ll want to start with the beans first before you add the succulent yellow squash.

Summer Squash - Sauteed
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A simple, easy way to serve fresh summer squash and guaranteed to have kids asking for more.
Ingredients
  • 4 strips bacon - or more
  • 4 cups sliced squash
  • 1-2 onions, sliced thinly
  • 1 Tbsp. bacon grease OR olive oil
  • Salt and Pepper to taste
Instructions
  1. Wash fresh squash and slice thinly
  2. Slice onions
  3. Season skillet with olive oil OR bacon grease
  4. Add onions, stirring for a minute or two
  5. Add squash and mix together with onions
  6. Season to taste
  7. Stir-fry until squash and onions are tender

squash pinterest