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My review
Tomatoless Pizza
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"
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Ingredients
30 m servings 403 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 403 calories; 15 g fat; 49.2 g carbohydrates; 17.1 g protein; 40 mg cholesterol; 873 mg sodium. Full nutrition
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Reviews
Read all reviews 811 Ratings
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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.
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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...