Recipe by Tania Hobson
"This pizza is a baked version of a cream cheese summer pizza... packaged pizza dough, covered with a spread of cream cheese, sour cream and dill, topped with a skillet of onions, garlic, red pepper, baby spinach and mushrooms baked together"
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1 (10 ounce) can
refrigerated pizza crust dough
light sour cream
light cream cheese, softened
dried dill weed
fresh mushrooms, sliced
onion, peeled and sliced
red bell pepper, seeded and sliced into strips
baby spinach leaves
I loved this! Taking others' advice, I doubled the amounts of vegetables, but not the sauce--I didn't quite use all of the sauce I made. It was excellent and will be something I make again! I used the quick and easy pizza crust recipe, doubled.
Interesting idea for pizza but unfortunately too bland tasting.
What a great recipe! Very tasty - my whole family loved it, especially my 6 year old vegetarian who asks to make it again and again. This is a keeper for us!
We liked this. The only thing I did differently was to sprinkle some shredded mozzarella on top. It was very tasty and something different.
I used a 10x15 baking sheet, and I felt there was way too much sauce and not enough toppings. This recipe is a good starting point, but I would nearly half the cream cheese, sour cream and onion, and add more mushrooms, red pepper, and spinach. I will also add broccoli next time.
This is a 5 star served as an appetizer, a little too rich to be served as the main dish.
i only rate this a three b/c i had all the ingredients on hand.
i agree with another reviewer about the sauce being too much. after eating halfway through my third piece, i could only pick off the toppings & nibble. also, the flavor of the dill was overpowering to the flavor of the veggies. i will be searching for an alternate white sauce for my future pizzas.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 135
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