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!
Fresh Veggie Pizza
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
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- In a small bowl, stir cream cheese until smooth. Stir in yogurt and seasonings. Refrigerate while preparing muffins and vegetables.
- Toast English muffin halves. Spread 1 Tablespoon sauce on each muffin half.
- Place about 3 Tablespoons vegetables on each muffin half. Shake or sprinkle about ½ teaspoon cheese over each muffin half, if desired.
- 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.
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Comments
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.
These were a hit for lunch at our women's shelter. They are colorful and easy to eat.