Vegetable Pizza Recipe

4.5 4 3
Vegetable Pizza Recipe
Vegetable Pizza Recipe photo by Taste of Home
Publisher Photo

Vegetable Pizza Recipe

Read Reviews
4.5 4 3
Publisher Photo
Refrigerated crescent rolls shape the crust for this party pleaser that features flavored cream cheese and fresh vegetables. "It doesn't take long for it to disappear around here," says Pat Walter of Pine Island, Minnesota.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1-1/2 teaspoons ranch salad dressing mix
  • 1-1/2 cups chopped broccoli florets
  • 1-1/2 cups chopped cauliflowerets
  • 1/2 cup chopped radishes
  • 1/4 cup chopped ripe olives
  • 1/2 cup shredded cheddar cheese

Directions

Unroll crescent dough and separate into triangles; arrange to fit on an ungreased 12-in. pizza pan. Press perforations together to seal. Bake at 375° for 8-10 minutes or until golden. Cool.
In a small mixing bowl, beat cream cheese, mayonnaise and salad dressing mix until smooth. Spread over crust. Sprinkle with the vegetables, olives and cheese. Yield: 12 slices.
Originally published as Vegetable Pizza in Country Woman January/February 2002, p42

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1-1/2 teaspoons ranch salad dressing mix
  • 1-1/2 cups chopped broccoli florets
  • 1-1/2 cups chopped cauliflowerets
  • 1/2 cup chopped radishes
  • 1/4 cup chopped ripe olives
  • 1/2 cup shredded cheddar cheese
  1. Unroll crescent dough and separate into triangles; arrange to fit on an ungreased 12-in. pizza pan. Press perforations together to seal. Bake at 375° for 8-10 minutes or until golden. Cool.
  2. In a small mixing bowl, beat cream cheese, mayonnaise and salad dressing mix until smooth. Spread over crust. Sprinkle with the vegetables, olives and cheese. Yield: 12 slices.
Originally published as Vegetable Pizza in Country Woman January/February 2002, p42

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forVegetable Pizza

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
rllewis7 User ID: 7124309 53310
Reviewed Oct. 30, 2013

"I've used this recipe so many times due to its versatility. It's so easy to add or substitute whatever vegetables you have on hand. Plus, you can roll the crescent rolls into a square dish, bake, and cut into squares to make an appetizer that's a great makeover to plain veggies and dip."

MY REVIEW
Midwest Marje User ID: 3432951 53286
Reviewed Oct. 8, 2013

"null"

MY REVIEW
Midwest Marje User ID: 3432951 120963
Reviewed Oct. 8, 2013

"Just a suggestion to save time on making the pizza crust for this recipe. If you buy the Boboli ready made pizza crusts, it saves quite a bit of time. You have your choice of the thick or thin crust. You can buy them in the pizza sauce aisle of your local grocery store with two crusts in a pack, and many local grocery stores have their own brand of the same type of crust with a fraction of the price."

MY REVIEW
lwegner User ID: 4640399 204711
Reviewed Dec. 10, 2011

"I will try this one,sounds yummy!"

Loading Image