Sunburst Vegetable Pizza
A colorful vegetable pizza featuring fresh zucchini, carrots, radishes, and herbs on a crisp pie crust, perfect for light lunches or casual gatherings with vibrant flavors.
Ingredients
Instructions
- Unfold the pie crust and place it on several layers of paper toweling.
- Prick the crust several times with a fork.
- Microwave the crust on High, uncovered, for 5 to 6 minutes or until no longer doughy, rotating once. Cool for 3 to 5 minutes.
- Invert the crust onto a 12-inch serving plate.
- Peel off the paper toweling.
- Microwave the cream cheese in an uncovered microwave-safe bowl for 30 to 45 seconds or until softened.
- Blend in the milk, dill weed, and garlic powder.
- Spread the cream cheese mixture over the crust.
- Place the egg in a microwave-safe custard cup, prick the yolk, cover with plastic wrap.
- Microwave on Low (30%) for 1 1/2 to 2 minutes or until set. Uncover and cool for about 5 minutes.
- Chop the egg and arrange it in the center of the crust.
- Arrange the zucchini slices in a circle around the egg.
- Place the shredded carrot in a circle around the zucchini.
- Arrange overlapped radish slices in a circle around the carrots.
- Sprinkle parsley along the very edge of the pizza.
- Refrigerate until ready to serve.
- Cut into 16 wedges using a pizza cutter or kitchen shears.
Tips & Substitutions
For a quicker option, consider using a pre-made cream cheese spread or adding different herbs like basil or oregano to suit your taste. If you prefer a different vegetable medley, bell peppers or spinach can work well too. Ensure the crust is pricked well to avoid bubbling while baking. This recipe can also be adapted to a gluten-free crust if necessary.
Serving Suggestions
This Sunburst Vegetable Pizza makes a fantastic appetizer or light meal, and pairs beautifully with a mixed green salad or a side of fresh fruit. For a fun gathering, serve with a dip like hummus or tzatziki. It's perfect for brunches or as part of a vegetarian recipes spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pizza in a preheated oven at 350°F for about 10 minutes or until warmed through. Avoid microwaving directly as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Sunburst Vegetable Pizza contains roughly 117 calories, with 3g protein, 22g carbohydrates, and 3g fat. It is an excellent source of vitamin A (30% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese?
Absolutely! You can substitute the cream cheese with ricotta or goat cheese for a different flavor profile. Just remember to adjust the seasonings accordingly to maintain the taste balance in the dish.
Is it necessary to microwave the egg?
While microwaving the egg helps to ensure it’s cooked evenly and safely, you can also hard-boil it on the stove if you prefer. Just be sure to chop it finely before adding it to the pizza for a similar presentation.
Can I make this pizza ahead of time?
Yes, you can prepare the pizza a few hours in advance. Assemble it but leave off the parsley until just before serving to keep it fresh. Refrigerate it covered, then add the parsley and cut into wedges when ready to enjoy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).