Friday, May 29, 2009

Veggie Pizza

This another dish I learned how to make from my Step-Mom, it's a favorite of ours that doesn't get made very often but this week I was having a hankering for it. The hardest part of making this pizza is all of the chopping involved. If you want to cut some chopping corners use your food processor or you can buy everything pre-chopped and ready to go straight from your grocers salad bar.

Veggie Pizza

2 tubes of crescent rolls
1 8oz. block cream cheese, softened
1 16oz. container sour cream
1 packet of Hidden Vally Ranch Seasoning
4 cups shredded carrots
4 cups finely chopped broccoli
4 cups finely chopped cauliflower
1/2 pint cherry tomatoes, quartered
4 cups finely shredded cheddar cheese

1.) Roll out each tube of crescent rolls onto baking sheet, pressing together edges to form a pizza crust. Bake in preheated oven until golden brown. Allow to cool. (One tube of crescent rolls for each pan)

2.) Mix together softened cream cheese, sour cream, and ranch seasoning.

3.) Chop up vegetables and set aside.

4.) Put half of cream cheese/sour cream mixture on each "pizza" crust. Spread evenly.

5.) Top each crust with half of carrots, broccoli, and cauliflower. Sprinkle with half of the shredded cheese and top with cherry tomatoes.

6.) Chill for one to two hours.
We often times eat this as our main dish, however it's great for snacking. The vegetables that I have listed above are the ones we like sticking to however feel free to experiment by adding different veggies.


Willoughby said...

I remember having something like this at a Pampered Chef demonstration. It was delicious! Your recipe looks great!

Lissaloo said...

This sounds sooo good right now, It's too hot to cook lately & this would be perfect :)

Cassie said...

I have a version of this too, which is like my favorite food EVER. In fact it would be a delicious, (mostly) oven-free meal to combat this hot weather. I may need to whip one up!

Rachel said...

There's no way my husband will go anywhere near this, but I will definitely have to make it for the kids and myself--it seems pretty healthy with all of the fresh veggies!