Looking for pampered chef cold vegetable pizza recipe?

I still have not tracked down that one you are looking for but here is the recipe for the antipasto veggie pizza..





The Pampered Chef 庐


Antipasto Vegetable Pizza


Recipe








2 packages (13.8 ounces each) refrigerated pizza crust


1 tablespoon olive oil


1 cup (4 ounces) grated Provolone cheese


1 jar (6-7.5 ounces) marinated artichoke hearts, undrained


1 teaspoon Italian seasoning


1 garlic clove, pressed


1/2 cup pitted ripe olives, sliced


1 small yellow squash or zucchini


2 plum tomatoes


2 tablespoons chopped fresh parsley


Toasted pine nuts (optional)











Preheat oven to 400潞F. Unroll both packages of dough side by side over bottom of Large Bar Pan, trimming excess dough even with long sides of pan with Utility Knife. Place oil in Prep Bowl; brush over dough using Chef's Silicone Basting Brush. Bake 16-18 minutes or until golden brown; remove from oven to Stackable Cooling Rack. Sprinkle cheese over hot pizza crust.








Drain artichoke marinade into Classic Batter Bowl. Add Italian seasoning and garlic pressed with Garlic Press; whisk using Stainless Whisk. Coarsely chop artichokes and olives using Food Chopper; add to batter bowl. Cut stem from squash; cut squash crosswise into quarters. Slice using Ultimate Mandoline fitted with v-shaped blade; cut slices in half. Slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Add artichokes, olives, squash and tomatoes to batter bowl; mix well using Small Mix 'N Scraper庐.








Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle with parsley and pine nuts, if desired. Cut pizza into squares with Pizza Cutter; serve using Mini-Serving Spatula.











Yield: 12 servings








Nutrients per serving: Calories 210, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 29 g, Protein 8 g, Sodium 540 mg, Fiber 2 g








Cook's Tip: To toast pine nuts, place 1/4 cup nuts in (8-in.) Saut茅 Pan. Heat over medium heat 2-3 minutes or until lightly toasted. Cool completely.





For a heartier main-dish meal, add 2 cups diced cooked chicken to toppings, if desired.





Italian Seasoning Mix can be substituted for the Italian seasoning, if desired.Looking for pampered chef cold vegetable pizza recipe?
Cool Veggie Pizza











1 can (8 oz.) refrigerated crescent rolls


1 pkg (8 oz.) cream cheese, softened


1-1/2 tsp. mayonnaise


1 envelope Hidden Valley Ranch dressing mix


1 tsp. Dill Mix or dill weed


salt %26amp; pepper to taste


2 cups of a variety of fresh vegetables: zucchini,


mushrooms, carrots, green %26amp; red peppers, green


onions, seeded tomatoes, seeded cucumbers, etc.


1 oz. (1/4 c.) shredded cheddar cheese, if desired





Preheat oven to 350 degrees. Spread crescent roll dough onto 13-inch baking stone and pinch seams together (you can probably use a cookie sheet as well). Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely. Blend cream cheese, mayonnaise, dill weed, salt %26amp; pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables. Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired. Refrigerate before serving.Looking for pampered chef cold vegetable pizza recipe?
Here is an awesome link to almost all of the recipes!





My favorite is the touchdown taco dip:)
get yourself a pizza shell..cook it at regular temperature...after it is done--spread cream cheese..lightly over entire shell...add all the veggies YOU LIKE and then sprinkle garlic salt all over---not too much...hmmmmmm it will turn out just right!