-
-
My review
Tomatoless Pizza
13
Tania Hobson
"This pizza is a baked version of a cream cheese summer pizza... packaged pizza dough, covered with a spread of cream cheese, sour cream and dill, topped with a skillet of onions, garlic, red pepper, baby spinach and mushrooms baked together"
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 403Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 375 degrees F (190 degrees C).
- Unroll the pizza dough onto a greased baking sheet. Press out to cover the entire sheet. In a medium bowl, mix together the sour cream, cream cheese and dill until smooth. Spread evenly over the crust.
- Heat the olive oil in a skillet over medium heat. Add the onion, mushrooms, garlic and red bell pepper; cook and stir until onion is tender but the pepper is still crisp, about 4 minutes. Stir in baby spinach at the end of cooking. Spread this mixture over the top of the pizza.
- Bake for 15 minutes in the preheated oven, or until the crust is golden at the edges. Cut into squares to serve.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 811 Ratings
-
-
-
-
-
Most helpful positive review
2/15/2011
I loved this! Taking others' advice, I doubled the amounts of vegetables, but not the sauce--I didn't quite use all of the sauce I made. It was excellent and will be something I make again! I...
Most helpful critical review
7/26/2011
Interesting idea for pizza but unfortunately too bland tasting.
Most helpful
Most positive
Least positive
Newest
2/15/2011
I loved this! Taking others' advice, I doubled the amounts of vegetables, but not the sauce--I didn't quite use all of the sauce I made. It was excellent and will be something I make again! I...
1/5/2006
This is a 5 star served as an appetizer, a little too rich to be served as the main dish.
12/30/2005
What a great recipe! Very tasty - my whole family loved it, especially my 6 year old vegetarian who asks to make it again and again. This is a keeper for us!
3/28/2009
We liked this. The only thing I did differently was to sprinkle some shredded mozzarella on top. It was very tasty and something different.
2/3/2007
I used a 10x15 baking sheet, and I felt there was way too much sauce and not enough toppings. This recipe is a good starting point, but I would nearly half the cream cheese, sour cream and onion...
1/3/2008
i only rate this a three b/c i had all the ingredients on hand. i agree with another reviewer about the sauce being too much. after eating halfway through my third piece, i could only pick off...
7/12/2017
I used a gluten-free pizza crust whole-grain mix and used the 16 inch quantity – doubling the ingredients and I only had a little too much of the cream cheese/ sour cream & topping vegetable mi...