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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 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. In a small bowl, stir cream cheese until smooth. Stir in yogurt and seasonings. Refrigerate while preparing muffins and vegetables.
  3. Toast English muffin halves. Spread 1 Tablespoon sauce on each muffin half.
  4. Place about 3 Tablespoons vegetables on each muffin half. Shake or sprinkle about ½ teaspoon cheese over each muffin half, if desired.
  5. 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

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

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