Garden Salad Pizza Recipe
Servings: 1
Ingredients
- 6 x Rhodes Texas White Rolls, thawed till hot and bubbly
- 1/2 x 1b chive flavored soft cream cheese, room temperature
- 1 x Cucumber, thinly sliced
- 2 c. Cherry tomatoes, halved
- 1/4 c. Black olives, sliced
- 1 x Green bell pepper, seeded and thinly sliced
- 1 x Onion, thinly sliced
- 1/4 c. Parsley, minced
- 1 tsp Basil
Directions
- Preheat oven to 350. Knead rolls into a ball. Roll dough into a 13 inch circle and place in a 12 inch pizza pan, pressing dough to edges of pan.
- Bake 10-12 min or possibly till lightly browned. Keep bubbles from forming in the middle of pizza by pressing down 5 min into the baking cycle.
- Remove from oven and cold.
- Spread crust with cream cheese. Arrange the vegetables in decorative patterns and top with onion rings. Sprinkle with minced parsley, basil, and sat and pepper to tast. This can be made ahead and refrigerated. This recipe serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 683g | |
| Calories 608 | |
| Calories from Fat 496 | 82% |
| Total Fat 55.16g | 69% |
| Saturated Fat 7.67g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 1239mg | 35% |
| Total Carbs 28.49g | 8% |
| Dietary Fiber 8.1g | 27% |
| Sugars 15.82g | 11% |
| Protein 5.62g | 9% |
