Español Grow This

Fresh Veggie Pizza

A fun version of pizza on English muffins, with cream cheese, fresh veggies and tangy parmesan. A great meal to make with the whole family!
Platter of eight English muffins layered with a creamy sauce and vegetable topping.
Prep time: 10 to 15 minutes
Makes: 8 muffin halves
Nutrition Facts: View label

Ingredients

¼ cup (2 ounces) reduced-fat cream cheese, softened
⅓ cup low-fat plain yogurt
⅛ teaspoon garlic powder
¼ teaspoon basil or cumin
¼ teaspoon oregano
⅛ teaspoon salt
⅛ teaspoon black pepper
4 whole-wheat English muffins
1 ½ cups finely chopped or grated vegetables (try a combination of broccoli, cauliflower, carrot, green pepper and bell pepper)
2 Tablespoons grated parmesan cheese (optional)

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a small bowl, stir cream cheese until smooth. Stir in yogurt and seasonings. Refrigerate while preparing muffins and vegetables.
  4. Toast English muffin halves. Spread 1 Tablespoon sauce on each muffin half.
  5. Place about 3 Tablespoons vegetables on each muffin half. Shake or sprinkle about ½ teaspoon cheese over each muffin half, if desired.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Sprinkle microgreens on the top for added nutrition, flavor and texture!
  • Try this sauce on sandwiches or tacos and for dipping raw veggies.

Comments

Submitted by russeste on Thu, 03/13/2025 - 12:59

Such a tasty and fun recipe for Fresh Veggie Pizza! It was perfect for using my windowsill herbs and makes a flavorful spread for sandwiches, wraps, and crackers as well. I love how versatile this recipe is, too, and I've experimented with different ingredients. Today, for the spread, I added fresh basil, chives, garlic, shredded carrots, onion powder, garlic powder, and a pinch of salt. For the toppings, I added sun dried tomatoes, red onion, spinach, and shredded cheese to one half of the English muffin and topped the other half with fresh tomatoes, red onion, green onion, carrots, and baby lettuce. Both variations were so good, and now I have leftover spread to dip crackers and veggies in later. 

Fresh Veggie Pizza

 

Submitted by walscaro on Thu, 11/19/2020 - 13:15

These were a hit for lunch at our women's shelter. They are colorful and easy to eat.

You might also like...

Recipes A to Z (without photos)

Banana Berry Smoothie
Creamy pink banana-raspberry smoothie is shown in a serving glass.

Banana Berry Smoothie

An on-the-go breakfast or snack made with creamy banana, sweet berries and refreshing orange juice!
Prepare:
5 minutes
Makes:
4 cups
Pesto
Small bowl of pesto served with scrambled eggs.

Pesto

Pesto is a bright green sauce that can be enjoyed many ways. Freeze extra to have for meals and to season soups and sauces all year.
Prepare:
15 minutes
Makes:
2 ¼ cups
Banana Oatmeal Bread
A loaf of Banana Oatmeal Bread is sliced to show a golden brown top and moist inside texture.

Banana Oatmeal Bread

A moist and healthy banana bread that is perfect any time of day.
Prepare:
15 minutes
Cook:
45 to 50 minutes
Makes:
12 slices
Sesame Broccoli
Bowl of tender broccoli sprinkled with sesame seeds.

Sesame Broccoli

Sauteed broccoli with a savory sesame sauce. Ready in 30 minutes or less!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
2 cups
Cream of Celery Soup
Bowls of textured celery with a smooth creamy soup base.

Cream of Celery Soup

This one-pot recipe is the perfect meal on a cold day or alongside a salad as a satisfying summer lunch.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
4 cups
Not Your Everyday Apples
Bowl of baked apple chunks with raisins and cinnamon.

Not Your Everyday Apples

Apples are baked to perfection with a mixture of butter, brown sugar, cinnamon and raisins.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
3 cups