Vegetable Pizza

Ingredients:

§  1 can refrigerated crescent dinner rolls

§  1 pack cream cheese

§  120 g whip light dressing

§  ½ tsp italian seasoning

§  190 g chopped red pepper

§  190 g chopped radishes

§  120 g sliced pitted ripe olives

§  2 tbsp sliced green onions

§  120 g natural shredded sharp cheddar cheese

  Preparation:

Preheat an electric oven to 375 F, meanwhile; unroll the refrigerated crescent dinner rolls into 2 rectangles. Press slightly the dough onto bottom and 1/4 inch up sides of baking pan to form a crust, then bake in the preheated oven for 10 minutes and allow it to cool. Mix softened cream cheese, miracle whip dressing and Italian seasoning, until well blended, in a medium size mixing bowl, then spread the cream over the baked crust. Top the cream with chopped red pepper and radishes, sliced pitted ripe olives, sliced green onions and shredded Cheddar cheese. Keep the pizza in the refrigerator, then cut it into squares by using a pizza cutter and serve.

Garlic Pizza

Ingredients:

·          1 large head garlic, unpeeled

·          2 tablespoons olive oil

·          1 large red onion

·          1/3 cup oil-packed sun-dried tomatoes

·          1 prepared pizza crust

·          2 cups grated mozzarella cheese

·          2/3 cup  crumbled feta cheese

·          4 tablespoons chopped fresh basil

·          2 tablespoons chopped fresh parsley

Preparation:

Preheat oven to 375 deg. F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes. Remove from oven; let cool. 

Make paste of garlic cloves and sun-dried tomatoes. Preheat oven to 450 deg. F. Place crust on baking sheet or pizza pan. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley. Bake pizza until crust is golden brown and cheese bubbles, about 8 minutes. Transfer to cutting board. Cool 10 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley.