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

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • 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.

Nutrition Facts

403 calories; protein 17.1g; carbohydrates 49.2g; fat 15g; cholesterol 39.9mg; sodium 873.2mg. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
02/15/2011
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 used the quick and easy pizza crust recipe doubled. Read More
(3)

Most helpful critical review

Rating: 3 stars
07/27/2011
Interesting idea for pizza but unfortunately too bland tasting. Read More
(2)
11 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
(3)
Rating: 5 stars
01/10/2006
This is a 5 star served as an appetizer a little too rich to be served as the main dish. Read More
(3)
Rating: 5 stars
02/15/2011
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 used the quick and easy pizza crust recipe doubled. Read More
(3)
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Rating: 3 stars
07/27/2011
Interesting idea for pizza but unfortunately too bland tasting. Read More
(2)
Rating: 3 stars
02/03/2007
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 and add more mushrooms red pepper and spinach. I will also add broccoli next time. Read More
(2)
Rating: 5 stars
03/31/2009
We liked this. The only thing I did differently was to sprinkle some shredded mozzarella on top. It was very tasty and something different. Read More
(2)
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Rating: 3 stars
01/03/2008
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 the toppings & nibble. also the flavor of the dill was overpowering to the flavor of the veggies. i will be searching for an alternate white sauce for my future pizzas. Read More
(1)
Rating: 5 stars
07/12/2017
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 mixture leftover.(I'll use that in another way.) After it came out of the oven I topped it with some Romano Pecorino cheese. ( I was afraid it would burn if I left it in the whole time. ) I can't eat tomatoes anymore and I absolutely love this. My son said he could have one piece only but said he'll have another piece tomorrow Read More
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