Veggie Confetti Pizza
Fresh flavors take center stage in this vibrant, crowd-pleasing pizza! A crispy crust is spread with creamy ranch dressing, then layered with melty cheese for a rich, savory base. A colorful mix of garlic, sweet peppers, onions, and sliced olives adds texture and garden-fresh flavor in every bite. Baked until golden and bubbly, this veggie-packed pizza is a delicious way to serve up bold taste with a wholesome twist.
Yield:
1 Pizza
Ingredients
| 1 Unit |
16” Whole Grain Rich Parbaked Pizza Crust, 18 17-oz (#14006)
|
|---|---|
| 6 oz | Light Ranch Dressing |
| 15 oz | Light Mozzarella Cheese, Shredded |
| 2 oz | Parmesan Cheese, Shredded |
| 0.5 oz | Chopped Garlic |
| 8 oz | Red, Green, & Yellow Sweet Peppers |
| 4 oz | Red Onion, Diced |
| 4 oz | Black Olives, Sliced |
Chef Notes
Each 1/8 slice of pizza provides 2 oz. EQ. whole grain, 1.5 oz. M/MA, & 1/4 C. vegetable servings for USDA child nutrition food-based menus.
Directions
|
1
|
Thaw pizza crust on parchment paper lined sheet pans or greased pizza screen for 20 min. |
|---|---|
|
2
|
Spread the ranch dressing evenly over the thawed crust working from the center to within ½ inch of the outside edges. |
|
3
|
Combine the parmesan and mozzarella cheese. Sprinkle over the sauce starting at the outside edges and moving toward the center of the crust. |
|
4
|
Mix the garlic, diced peppers, diced onion and sliced olives and distribute over pizza evenly. |
|
5
|
Bake until cheese is melted and crust is golden brown. 425°F in a convection oven for 10-12 min. 500°F in deck oven for 5-8 min. |
|
6
|
Cut into 8 slices. Serve warm. |