Veggie-Stuffed Pizza Bread Recipe

Name: Veggie-Stuffed Pizza Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups frozen vegetable blend (carrots, cauliflower, asparagus and broccoli); 1/2 cup chopped onion; 1 garlic clove, minced; 1 tablespoon olive oil; 1/2 cup half-and-half cream; 3 ounces cream cheese, cubed; 1 cup diced cooked chicken; 1 tablespoon dried parsley flakes; 1/2 teaspoon dried basil; 1/4 teaspoon celery salt; 1/4 teaspoon pepper; 5 tablespoons grated Parmesan cheese, divided; 1/2 cup shredded mozzarella cheese, divided; Additional oil and basil; 1 tube (13.8 ounces) refrigerated pizza crust

Servings: persons

2 cups frozen vegetable blend (carrots, cauliflower, asparagus and broccoli)
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1/2 cup half-and-half cream
3 ounces cream cheese, cubed
1 cup diced cooked chicken
1 tablespoon dried parsley flakes
1/2 teaspoon dried basil
1/4 teaspoon celery salt
1/4 teaspoon pepper
5 tablespoons grated Parmesan cheese, divided
1/2 cup shredded mozzarella cheese, divided
Additional oil and basil
1 tube (13.8 ounces) refrigerated pizza crust

1
Cook vegetables according to package directions; drain. Cut larger vegetables into bite-size pieces; set aside.
2
In a small saucepan, saute onion and garlic in oil until tender. Add cream and cream cheese; cook and stir over low heat until blended. Stir in the chicken, parsley, basil, celery salt and pepper; heat through. Add 4 tablespoons Parmesan and 1/4 cup mozzarella cheese. Stir until cheese is melted; remove from the heat.
3
Brush
4
with additional oil. Roll out pizza crust onto
5
, keeping the rectangular shape. Brush crust with oil. Sprinkle remaining mozzarella cheese lengthwise down center. Spoon chicken mixture over the cheese, spreading it about 4 in. wide. Moisten edges of dough. Fold the long sides over the chicken mixture and pinch to seal. Pinch ends to seal and fold under. Brush top with oil; sprinkle with basil and remaining Parmesan. Bake at 425u00b0 for 10-12 minutes or until top is golden brown. Serve immediately.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups frozen vegetable blend (carrots, cauliflower, asparagus and broccoli), 1/2 cup chopped onion, 1 garlic clove, minced, 1 tablespoon olive oil, and more.

Yes, Veggie-Stuffed Pizza Bread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Veggie-Stuffed Pizza Bread

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