Today we are making cool veggie pizza. You can adapt this recipe to include whatever veggies you like. I think I’ll add cauliflower to my next pizza. I recommend you include at least three types of veggies. It’s very easy to make and it’s delicious. This could be an appetizer or a meal maybe with some soup or salad.
- 8 ounce can crescent roll dough
- 4 oz. cream cheese at room temperature
- ½ cup sour cream
- 2 Tablespoons chopped fresh dill or 1 tsp dried dill
- 1 cup broccoli florets (cut into bite size pieces)
- ½ cup shredded carrots
- ¼ cup diced bell pepper (green, yellow, orange or red)
- 2 Tablespoons diced green onion
- 1 cup shredded cheese
Move oven rack to middle position and preheat to 350 degrees F. Line baking sheet with parchment paper or a silicone baking mat.
Roll out crescent rolls onto the prepared baking sheet. Pinch seams together to create a rectangular piece of dough and bake until golden brown, about 7-8 minutes. Move baking sheet to wire rack to cool your crust completely, which takes about 40 minutes. Once cool move the crust to a large cutting board.
Combine cream cheese, sour cream and dill in a medium bowl. Stir mixture until blended and no lumps remain. Spread the mixture using a small rubber spatula or offset spatula evenly over crust.
Distribute veggies over cream cheese mixture and press veggies down lightly. Cover with shredded cheese. Slice pizza into small pieces and serve immediately.