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Fri, Aug 03 2012 post by Shirla

Garden Salad Pizza

This pizza is not only stunning to the eye but oh so good for you and salad lovers will rave about it. Click here for the full article.

Garden Salad Pizza

We are always being told that veggies are a great food for our bodies and I love raw veggies, but sometimes I don’t eat as many as I should.  So, if you find that you have that same problem that I do, this is the recipe for you.

 This pizza is not only stunning to the eye but oh so good for you and salad lovers will rave about it.

You will need:

6 Rhodes Texas™ Rolls, thawed and risen

8 ounce container soft chive flavored cream cheese

6 cherry tomatoes, halved

2 tablespoons sliced black olives

1/2 small cucumber thinly sliced

1/2 green pepper sliced or 12 cooked asparagus spears

1/4 purple onion, cut into thin rings

parsley, chopped

McCormick/Schilling Salad Supreme seasoning, if desired

Before I began making this recipe, I was a little unsure of how I would like all of the ingredients together.  For instance, I don’t like raw onions.  Sautéed, fried (you know the way that basically negates the health benefit of a veggie), or baked are all great for me but raw…I was not so sure.  So I toyed with the idea of sautéing the onions, but I wondered how sautéed onions would taste cold.  (Hmm…I didn’t know.)  Since I have raw onion eaters in my home, I decided to serve them raw.  I chose the green peppers over the asparagus spears, (confession:  I never did like asparagus); I left off the parsley, and the Salad Supreme seasoning.  Everything else in the recipe I included.

Here are my ingredients.  I prepared the veggies as directed.  I love how the veggies have so much color, and my rolls are thawed (not quite risen) and ready for rolling.

 

 First the crust:

This pizza is not only stunning to the eye but oh so good for you and salad lovers will rave about it.

Press rolls into a ball. Roll into a 13-inch circle. (Hint #1:  While rolling my rolls into a circle, my dough was still a little cold, so it kept shrinking.  I rolled a smaller circle, and then let the dough sit and warm up a bit.  As it warmed, I rolled the dough bigger and bigger until it fit my pizza pan.) 

 

 

This pizza is not only stunning to the eye but oh so good for you and salad lovers will rave about it.

Place on a 12-inch sprayed pizza pan. At this point I pricked my crust with a fork. This will keep bubbles from forming in the middle of pizza  Bake at 350°F for 10-12 minutes or until lightly browned. Remove from the oven and cool. 

 

 

This pizza is not only stunning to the eye but oh so good for you and salad lovers will rave about it.

Spread crust with cream cheese.

 

 

This pizza is not only stunning to the eye but oh so good for you and salad lovers will rave about it.

Arrange veggies in a decorative pattern.  See how beautiful this looks.  I almost didn’t want to cut it.  After arranging the veggies sprinkle with parsley and Salad Supreme, if desired. 

(Hint #3:  While the veggies look pretty arranged like this, here are my ideas for next time.  I think arranging the veggies in a more traditional pizza style would look nice as well and it would be an easier way to cut and serve (remember raw veggies are crisp).  So try slicing, then quartering, the cucumber slices and cherry tomato halves. Chop the peppers and purple onions into small pieces, instead of slicing them.  Then evenly distribute the veggies over the entire crust spread with cream cheese.

You know how I said earlier I wasn’t sure how I would like everything together?  Well I am here to report, that it tasted fabulous!!!  In fact, it was a lot better then I was anticipating.  Don’t get me wrong.  I love all of the ingredients here.  I just wasn’t sure if I would love them together like this.  In fact, I even ate the raw onions.  They were so good. 

What I didn’t know about purple onions is that they are sweet even when they are raw.  They were a great addition, enhanced all of the other veggies, and added to the great taste combination.  Speaking of taste combinations, one thing the photo doesn’t show is how great it smelled.  My whole kitchen smelled of summer.  You know the smell of fresh chopped veggies?  It was so light and refreshing. 

I even am pleased to report that my family also thought this Garden Salad Pizza tasted great.  Crazy I know!  Kids and veggies, who’d have thought?  In fact, my family asked me when I would be making this delicious recipe again.  Hmm…getting my kids to ask for veggies…maybe I will make it again tonight!

Print

Garden Salad Pizza

Servings: 8 | Skills: Beginning | Prep Time: 10 min (not including thaw time) | Bake Time: 10-12 min

This pizza is not only stunning to the eye but oh so good for you and salad lovers will rave about it

Garden Salad Pizza
5.0 / 5  (2 votes, 1 review )

Ingredients

6 Rhodes Texas Rolls or 9 Rhodes Yeast Dinner Rolls, thawed and risen
8 ounce container soft chive flavored cream cheese
cherry tomatoes, halved
black olives
1/2 small cucumber thinly sliced
1/2 green pepper sliced or cooked asparagus spears
1/4 purple onion, cut in thin rings
parsley, chopped
McCormick/Schilling Salad Supreme seasoning, if desired

Instructions

Press rolls into a ball. Roll into a 13-inch circle. Place on a 12-inch sprayed pizza pan and poke with a fork several times to keep bubbles from forming.

Bake at 350°F 10-12 minutes or until lightly browned. Remove from the oven and cool.

Spread crust with cream cheese. Arrange vegetables in a decorative pattern. Sprinkle with parsley and Salad Supreme, if desired.

Variation: See Fresh Fruit Pizza Recipe

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