Easy Vegetable Pizza Recipe
This delicious VEGETABLE PIZZA is perfect for so many occasions. I made this one because I was craving it but my favorite time to make it is if company is coming over. This has crescent rolls for the bottom, a cream cheese and ranch filling, whatever fresh vegetables you want then top with cheese.
Remove crescent roll dough from both cans and place it on an ungreased baking sheet or two pizza pans. Spread it out to fit the baking sheet by pinching the seams together and flatten with your hands if needed.
Bake in a preheated 350º oven for 8-10 minutes or until lightly browned. Cool completely.
While the crescent roll bottom cools, chop your favorite fresh vegetables.
In a large bowl, add the cream cheese, dry ranch dressing and Miracle Whip.
Mix until combined and smooth.
Spread cream cheese mixture over the crust leaving about 1/2” around the edges uncovered.
Place your vegetables all over the top. I used carrots, broccoli and cauliflower but add your favorites. Sprinkle with finely shredded mozzarella cheese. Optional: I gently press the vegetables and cheese into the filling so they don’t fall off when you pick up a piece.
Cut into pieces then serve or cover with plastic wrap and refrigerate until you are ready to serve it.
Easy Vegetable Pizza Recipe
http://www.InDianesKitchen.com
Ingredients
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2 tubes Pillsbury crescent rolls (8 oz each tube)
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2 packs (8 oz each) cream cheese (room temperature)
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1 packet (4 oz) Original Dry Hidden Valley Ranch Dressing
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3/4 cup Miracle Whip
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8 oz finely shredded mozzarella cheese
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Any fresh vegetables you like (green pepper, broccoli, carrots, onion, cauliflower etc.) I use 6 oz. for each of my vegetables and chopped them small.
Directions
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Preheat oven to 350º.
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Remove crescent roll dough from both cans and place it on an ungreased baking sheet or two pizza pans. Spread it out to fit the baking sheet by pinching the seams together and flatten with your hands if needed.
-
Bake in the preheated oven for 8-10 minutes or until lightly browned. Cool completely.
-
While the crescent rolls cool, chop your favorite fresh vegetables.
-
In a large bowl add the cream cheese, dry ranch dressing and Miracle Whip.
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Mix with the mixer until combined and smooth.
-
Spread cream cheese mixture over the crust leaving about 1/2” around the edges uncovered.
-
Place your vegetables all over the top. I used carrots, broccoli and cauliflower but add your favorites. Sprinkle with finely shredded mozzarella cheese. Optional: I gently press the vegetables and cheese into the filling so they don’t fall off when you pick up a piece.
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Cut into pieces then serve or cover with plastic wrap and refrigerate it until you are ready to serve it.
