Graveyard Veggie Pizza
TOTAL TIME: Prep: 40 min. Bake: 15 min.
YIELD: 15 servings.
Scare your guests with this delicious, yet good-for-you addition to your next Halloween party!—Taste of Home Test Kitchen
Ingredients
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon salt
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2/3 cup whole milk
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1/4 cup plus 1 tablespoon canola oil, divided
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TOPPING:
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3 cups 4% cottage cheese
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1 envelope ranch salad dressing mix
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1/2 cup mayonnaise
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1/4 cup whole milk
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2 cups shredded part-skim mozzarella cheese
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1 cup chopped fresh broccoli
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1 cup chopped fresh cauliflower
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2 cans (4-1/4 ounces each) chopped ripe olives
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1/2 cup chopped celery
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1/3 cup shredded carrot
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1/4 cup chopped onion
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1 jar (2 ounces) sliced pimientos, drained
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3 ounces cream cheese, softened
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4 teaspoons sour cream
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10 to 15 crackers
Directions
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1.
For crust, in a large bowl, combine the flour, baking powder and salt. Add milk and 1/4 cup oil; mix well. Shape into a ball; knead 10 times.
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2.
On a lightly floured surface, roll into a 15x10-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan. Prick with fork; brush with remaining oil. Bake at 425° for 12-14 minutes or until edges are lightly browned. Cool completely on a wire rack.
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3.
In a small bowl, combine the cottage cheese, ranch dressing mix, mayonnaise and milk; spread over crust. Sprinkle with cheese, broccoli, cauliflower, olives, celery, carrot, onion and pimientos.
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4.
For tombstones, in another small bowl, beat cream cheese and sour cream until fluffy. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe "RIP" onto crackers. Insert into pizza. Refrigerate until serving.
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