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Veggie-Stuffed Pizza Bread

Veggie-Stuffed Pizza Bread
I made this pizza for my son's first birthday party, and needless to say, it was a hit. Each guest left with their own little "present"—this recipe!
4-6 ServingsPrep: 30 min. Bake: 10 min.

Ingredients

  • 2 cups frozen vegetable blend (carrots, cauliflower, asparagus and broccoli)
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1/2 cup half-and-half cream
  • 1 package (3 ounces) cream cheese, cubed
  • 1 cup diced cooked chicken
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon pepper
  • 5 tablespoons grated Parmesan cheese, divided
  • 1/2 cup shredded mozzarella cheese, divided
  • Additional oil and basil
  • 1 tube (13.8 ounces) refrigerated pizza crust

Directions

  • Cook vegetables according to package directions; drain. Cut larger
  • vegetables into bite-size pieces; set aside.
  • In a small saucepan, saute onion and garlic in oil until tender. Add
  • cream and cream cheese; cook and stir over low heat until blended.
  • Stir in the chicken, parsley, basil, celery salt and pepper; heat
  • through. Add 4 tablespoons Parmesan and 1/4 cup mozzarella cheese.
  • Stir until cheese is melted; remove from the heat.
  • Brush baking sheet with additional oil. Roll out pizza crust onto
© Taste of Home 2013

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Veggie-Stuffed Pizza Bread (continued)

Directions (continued)

  • baking sheet, keeping the rectangular shape. Brush crust with oil.
  • Sprinkle remaining mozzarella cheese lengthwise down center. Spoon
  • chicken mixture over the cheese, spreading it about 4 in. wide.
  • Moisten edges of dough. Fold the long sides over the chicken mixture
  • and pinch to seal. Pinch ends to seal and fold under. Brush top with
  • oil; sprinkle with basil and remaining Parmesan. Bake at 425°
  • for 10-12 minutes or until top is golden brown. Serve immediately.
  • Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 piece) equals 326 calories, 16 g fat (7 g saturated fat), 57 mg cholesterol, 568 mg sodium, 28 g carbohydrate, 2 g fiber, 17 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013