Garden Patch Muffin Tin Pizzas

Recipe

Garden Patch Muffin Tin Pizzas

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User Rating

2.91 out of 5 stars
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11 ratings

Recipe Data

12
Servings
15min
Prep
30min
Total

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Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
1 (16 oz) loaf frozen 100% whole wheat bread dough, thawed
½ c. finely chopped fresh mushrooms
¼ c. finely chopped green pepper
2 tbsp. finely chopped celery
2 tbsp. finely chopped Hy-Vee green olives
12 tsp. Hy-Vee pizza sauce, divided
12 tbsp. Hy-Vee mozzarella cheese, divided

Directions

  1. Spray a large knife with cooking spray and cut thawed loaf into 12 equal pieces. Flatten each piece into a disk and place in muffin cups sprayed with cooking spray.
  2. Combine mushrooms, pepper, celery and olives in a small bowl.
  3. Place 1 teaspoon pizza sauce on crust in each muffin cup. Divide vegetable mixture among pizzas (about 1 heaping tablespoon each) and sprinkle each with 1 tablespoon cheese.
  4. Bake at 425 degrees for 15 to 17 minutes or until cheese is bubbly and crust is golden brown. Let rest in muffin cups 2 minutes before removing.

Nutrition facts

Servings

120 Calories per serving

Amounts Per Serving

  • Total Fat: 2.5g
  • Cholesterol: 5mg
  • Sodium: 240mg
  • Total Carbohydrates: 17g
  • Protein: 6g

Daily Values

0%
Vitamin A 2%
0%
Vitamin C 4%
0%
Iron 4%
0%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Back to School 2013.