With every couple where both parties cook, there are some dishes that belong to the husband and others that belong to the wife. Maybe they were family recipes passed on from previous generations or maybe they were because one spouse first made it.
Years ago my wife was looking for an appetizer to bring to a party and pulled out a recipe for Vegetable Pizza. This is a cold, cream cheese based pizza, not hot tomato based. She’s made it a dozen times since and for some reason, I never tried making it.
Earlier this year we were having several couples over and I wanted some handy finger food, so I decided to cross the line and make it myself.
This is a good alternative to veggies and dip by putting it all on a croissant dough crust.
I placed parchment down so the bottom wouldn’t burn.
I used the dough that didn’t have the perforations.
The cream cheese topping spread out.
Very tasty and fresh.
Vegetable Pizza
Prep Time: 30 Min | Cook Time: 30 Min | Makes: 1 pizza
Ingredients:
- 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 1/2 cups fresh broccoli, chopped
- 3 green onions
- 1 cup shredded Monterrey Jack cheese
- Optional
- 1 cup chopped green bell pepper
- 1 cup chopped cauliflower
- 1 cup shredded carrots
Directions:
Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a 9×13 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12-15 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. Arrange vegetables and cheese over the cream cheese layer. Chill for one hour, slice and serve.
Nutritional Info:
Amount Per Serving Calories: 467 | Total Fat: 38.8g | Cholesterol: 58mg Powered by ESHA Nutrient Database
Source: http://allrecipes.com//Recipe/vegetable-pizza-i/Detail.aspx
Rantings of an Amateur Chef 
I’ve made a similar recipe without the shredded cheese on top, and it was still very good and fresh tasting. It’s a good way to make it slightly healthier. (Lord knows if I didn’t cut out extra cheese where I can, my weight would see the impact)
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Mmmm I have not tried pizza using cream cheese but this looks pretty good!
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At Christmas time, I shape the dough into a wreath shape on round baking tins. Spread the mixture, and decorate with broccoli (cut small), cherry tomatoes in clusters and red pepper bows. It’s a big hit with the family.
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I made something similar with a pizza crust for a dinner I hosted, but it wasn’t nearly as popular as the pepperoni pizza. oh, well, I definitely enjoyed it…next time no pepperoni pizza as competition 🙂
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I love this idea. I purchased something similar to this in the local grocery store and loved it. Thanks for the posting. I will definitely make this.
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Hey Chef great Veggie Pizza.
I have a new web site/blog at http://www.savorthefood.com and blog at http://www.savorthefood.com/blog. I hope you will link over and follow Fun with Food.
I appreciated your views and comments on my former blog. You have been doing well here at Rantings of an Amateur Chef.
Thanks for your time and consideration.
Chef Randall
http://www.savorthefood.com
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Sounds delicious, I’ve never made pizza with a cream cheese base before. Will definitely be trying this. Thanks for posting
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That looks absolutely delicious!
Just dropping by to say that I nominated your blog for a blog award 🙂
http://lessaveursdemimi.wordpress.com/2013/04/08/home-sweet-madrid/
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Interesting, I will try to make this pizza.
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