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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

Skill: Beginning Prep Time: 10 Bake Time: 10-12 Servings: 8


6 Rhodes Yeast 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


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