Wednesday, April 13, 2011

Vegetable Pizza

Mmmm...I hadn't had any veggie pizza in years, and it sounded delicious. So I headed on over to Allrecipes to find a recipe for it. This turned out really yummy. It made for a good lunch, and I'm sure it would be great as an appetizer as well if you cut it up a bit smaller. It is perfect for Springtime :) I love that it is sunny enough now to take pictures outside. The pictures look a thousand times better!

Vegetable Pizza

2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese
I added some fresh chopped up dill (to hike up the flavor)

Preheat oven to 375 degrees F (190 degrees C). 

Roll out the crescent roll dough onto a large baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust (I did not use it all, it seemed like too much). Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve. Sprinkle dill, if desired.

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