FiltersMain Ingredient Meal Type Prep Time
- Less than 15 minutes
- Less than 30 minutes
- Less than 45 minutes
- Less than 60 minutes
- Above 60 minutes
Graveyard Veggie Pizza
A colorful bed of crisp, fresh vegetables from your club is key in this festive kid-favorite Halloween recipe for homemade pizza.
- 2 cup(s) all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- 2/3 cup(s) milk
- 1/4 cup(s) plus 1 Tbsp. canola oil, divided
- 3 cup(s) (24 oz.) 4% cottage cheese
- 1 envelope ranch salad dressing mix
- 1/2 cup(s) mayonnaise
- 1/4 cup(s) milk
- 2 cup(s) (8 oz.) shredded part-skim mozzarella cheese
- 1 cup(s) chopped fresh broccoli
- 1 cup(s) chopped fresh cauliflower
- 8 1/2 oz. chopped ripe olives
- 1/2 cup(s) chopped celery
- 1/3 cup(s) shredded carrot
- 1/4 cup(s) chopped onion
- 2 oz. sliced roasted red pepper strips, drained
- 3 oz. cream cheese, softened
- 4 tsp. sour cream
- 10 to 15 crackers
- For crust, in a large bowl, combine the flour, baking powder and salt. Add milk and 1/4 cup oil; mix well. Shape into a ball; knead 10 times.
- On a lightly floured surface, roll into a 15x10-inch rectangle. Transfer to an ungreased 15x10x1-inch baking pan. Press onto the bottom and up the sides of pan. Prick with fork; brush with remaining oil. Bake at 425°F for 12 to 14 minutes or until edges are lightly browned. Cool completely on a wire rack.
- In a small bowl, combine the cottage cheese, ranch dressing mix, mayonnaise and milk; spread over crust. Sprinkle with cheese, broccoli, cauliflower, olives, celery, carrot, onion and roasted red pepper slices.
- For tombstones, in another small bowl, beat cream cheese and sour cream until fluffy. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe "RIP" onto crackers. Insert into pizza. Refrigerate until serving.