Dilly Veggie Pizza Recipe
Dilly Veggie Pizza Recipe photo by Taste of Home
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Dilly Veggie Pizza Recipe

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This is one of my favorite ways to use up leftover chopped veggies, or start new ones! It's a cinch to prepare and you can change the mixture to match your kids' taste buds. Always popular at special events, it tastes just as good the next day. -Heather Ahrens, Columbus, Ohio
TOTAL TIME: Prep: 20 min. Bake: 10 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min. + cooling
MAKES: 15 servings


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1-1/2 cups vegetable dill dip
  • 2 medium carrots, chopped
  • 1 cup finely chopped fresh broccoli
  • 1 cup chopped seeded tomatoes
  • 4 green onions, sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Nutritional Facts

1 piece: 225 calories, 20g fat (3g saturated fat), 12mg cholesterol, 290mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 2g protein .


  1. Unroll crescent dough into one long rectangle. Press onto the bottom of a greased 13x9-in. baking pan; seal seams. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
  2. Spread dip over crust; sprinkle with the carrots, broccoli, tomatoes, onions and olives. Cut into squares. Refrigerate leftovers. Yield: 15 servings.
Originally published as Dilly Veggie Pizza in Quick Cooking September/October 2005, p35

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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linsvin 147514
Reviewed Jan. 19, 2014

"Love this recipe but very messy to eat! Veggies fall off crust with very bite."

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