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Wednesday, October 13, 2010

Veggie Salad Pizza

When fresh dill is in season this is a great recipe to use with garden-fresh vegetables.

Vegetable Salad Pizza (serves 2-4)
4 wheat pitas (for crust)
1 package neufchatel or cream cheese 
1/2 cup plain yogurt
1/2 cup fresh dill
Chopped in-season vegetables: Above- zucchini, onion, green pepper, lettuce, brocolli
Shredded sharp cheddar cheese
More fresh dill for sprinkling on top

Combine cream cheese, yogurt, and 1/2 cup fresh dill.  Stir until mixed well.
Cook crusts - the wheat pitas were brushed with olive oil and baked for 10 minutes at 425 degrees.
Remove crusts from oven.  Spread dill cheese mixture on each crust.  Then top with the chopped vegetables, shredded cheese, and sprinkle a bit of fresh dill on top.


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