Cold Vegetable Pizza Recipe
Cold Vegetable Pizza Recipe photo by Taste of Home

Cold Vegetable Pizza Recipe

Publisher Photo
Topped with crisp veggies, this fresh-tasting pizza makes a cool appetizer on a warm day. Leslie Hampel of Palmer, Texas shares the recipe.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 4 servings

Ingredients

  • 1 tube (4 ounces) refrigerated crescent rolls
  • 1/4 cup mayonnaise
  • 2 ounces cream cheese, softened
  • 1/2 teaspoon dill weed
  • 3/4 cup assorted chopped fresh vegetables (cucumber, radishes, red onion, green pepper and/or mushrooms)
  • 2 tablespoons sliced ripe olives
  • 3 tablespoons finely shredded cheddar cheese
  • 3 tablespoons finely shredded part-skim mozzarella cheese

Nutritional Facts

1 slice (prepared with reduced-fat mayonnaise, reduced-fat cream cheese and reduced-fat cheddar cheese) equals 234 calories, 16 g fat (6 g saturated fat), 22 mg cholesterol, 501 mg sodium, 14 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. Unroll crescent rolls and place on an ungreased baking sheet. Flatten dough into an 8-in. x 5-in. rectangle. Seal seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool on a wire rack.
  2. In a small bowl, combine the mayonnaise, cream cheese and dill until blended; spread over crust. Top with vegetables of your choice. Sprinkle with olives and cheeses. Cover and chill at least 1 hour. Cut into slices. Refrigerate leftovers. Yield: 4 servings.
Originally published as Cold Vegetable Pizza in Cooking for 2 Summer 2008, p15

Nutritional Facts

1 slice (prepared with reduced-fat mayonnaise, reduced-fat cream cheese and reduced-fat cheddar cheese) equals 234 calories, 16 g fat (6 g saturated fat), 22 mg cholesterol, 501 mg sodium, 14 g carbohydrate, 1 g fiber, 7 g protein.

This recipe pairs well with a sweet red wine.

Taste of Home Special Offer: Enjoy this recipe with Fizz 56 Brachetto Italy N/V, sparkling and sweet with hints of raspberry and cherry. Buy now and get 3 bottles for $49.99. Order Now

Reviews for Cold Vegetable Pizza

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 1, 2013

I had a one of those refrigerated roll out pizza crusts, so I baked it, and used it instead of the crescent rolls. I think that the crescent rolls are too doughy. This was perfect and a great way to use left over vegetables. My husband loved it and he is pretty picky. Great on a summer day.

MY REVIEW
Reviewed Jul. 1, 2011

I can NOT stress how absolutely YUMMY this simple and fun recipe is!!!! I have made it several times for co-workers and they raved every time. It is SO GOOD! I baked the crescent rolls the night before and after cooling, put them in an air-tight container. I also sliced all veggies the night before. The next morning I made the cream cheese mixture (I used garlic n chive flavored!), spread it on, added the sliced veggies and cheeses ... and WHAAAALLA !! A Masterpiece! Love It! :)

MY REVIEW
Reviewed May. 12, 2010

i simply loooove cold pizza!!!

MY REVIEW
Reviewed Jul. 16, 2009

I made this Recipe for a Baby Shower @ my Tops Group! I added other different stuff & put the pizza back into the over to just melt the cheese somewhat & then put it in the freezer to chill for about 10 minutes. I used Garlic Flavor Crescent Rolls, I double the rercipe, it was Great! Everyone loved the Pizza, so now I'm coping the Recipe to share with them. They couldn't keep their paw's off from the pizza. They only left me 3 pieces, I used a large cookie sheet. Very, Very Good!!!!!!!

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