Vegetable Pizza

  • Prep Time: 20 mins
  • Total Time: 28 mins
  • Serves: 20,Yield: 1large pizza

    • About This Recipe

    “Delicious cold pizza appetizer. No need to keep warm.”

    Ingredients

  • 2 (8ounce) cans refrigerated crescent dinner rolls
  • 1 (8ounce) packages cream cheese, softened
  • 1 (1ounce) package dry ranch dressing mix
  • 1/2 cupmayonnaise
  • 2cupsshredded cheddar cheese
  • 1cupfinely chopped broccoli
  • 1cupfinely chopped cauliflower

    • Directions

  • Place the unrolled crescent dough onto a pizza pan.
  • Spread the dough out with your hands until it covers the pan.
  • Bake about 8 minutes at 375°F until lightly browned.
  • While its baking, combine the cream cheese, mayonnaise and Ranch dressing; mix well.
  • Remove the crust from the oven and let it cool slightly.
  • Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables and cheese.
  • Cut into wedges and serve.

    • Reviews

  • “Yum!I love this recipe!It is easy to spread the cream cheese mixture and the taste is awesome!Thank you for this recipe that I will use for life!!”

  • “Very delicious! I was concerned at first that the ranch mix would be too overpowering, but the “sauce” spreads thin enough that it’s just right. I love broccoli and cauliflower but wanted it to have a bit more going on, so I added a chopped red pepper and chopped black olives.”

  • “Love this recipe, thank you.”

  • “I have been making a variation of this recipe for over ten years now. It is great for taking to a pot luck or any kind of gathering. My family prefers it over the regular veggie tray. I do use shredded carrot and black olives to add some color.”

  • “So yummy! I love these veggie pizzas, I don’t always use cauliflower, and I usually use shredded carrot and sometimes green pepper.”

  • “I have been making this for about 2 years now- I use the carrot, broc and cauli mix that I find in the produce section at my supermarket. I usually do not use ALL the ranch mix, but use most of it. I kinda go by taste until it reaches my liking”

  • “This is one of my favorite recipes.I make this for almost every get together I have.I can’t make it without a party going on or else I’ll eat the whole thing myself!”

  • “I’ve been making something similar to this for years. I brush my crust with egg before baking it. The vegetables I use are 2 cups of each-belpepper, tomatoes, mushrooms, cauliflower, and cheddar cheese. My kids even adore this .”

  • “Pampered chef had this recipe years ago. It’s better than you can imagine. goes very fast at parties. I never heard about the extra cheddar on top but will try it tomorrow.”

  • “YUM!This vegetable pizza was delicious!Unfortunately, I do not like broccoli and cauliflower, so used mushrooms, green onion and carrots.(I’ll also add green pepper next time.)I couldn’t find the dry ranch mix at the store, so used dry Italian mix instead, which was great.I also added a little bit of dill weed (as suggested in other vegetable pizza recipes) and that was a nice added touch to it.Thanks for sharing, Gingerbear.This is now a keeper.”

  • “I substituted red peppers for the cheddar cheese and used Good Seasons Italian dressing packet instead of the ranch.I finished by sprinkling dill over the top.I will be making this again soon.”

  • “I used diced green, red, and orange bell peppers instead of broccoli and cauliflower—I left off the cheese completely (because I didn’t have time to grate any, being in a big rush) and it was still delicious.”

  • “In order to make this recipe more finger food friendly, I stir my vegetables into the cream cheese mixtue. Then spread it on the crust. That way they don’t fall off & the cheese sticks to the top.”

  • “We love this recipe!Never any leftovers!My version skips the cheese and instead adds more veggies (ie. tomatoes, carrots, green peppers chopped finely) to add color and also taste for those who need to keep the calories to a minimum.Thanks for posting it!”

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