Vegetables are the best! I actually prefer them to fruit, which is probably why I love my mom's Vegetable Pizza Recipe. It tastes fresh, creamy, and cool.
This recipe is extremely easy to make, but does take some prep time. When you make it, I would recommend placing each veggie within each square, as opposed to just throwing the vegetables all over the pizza. It just gives a nicer presentation.
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| YUM! |
Vegetable Pizza Recipe
What you'll need...
2 Cans (8 oz each) Crescent Dinner Roll Cans
1 Package (8 oz) Cream Cheese, Softened
1/2 Cup Sour Cream
Dried Dill
1/2 Cup Broccoli
1/2 Cup Cauliflower
1/3 Cup Cucumber
1/2 Cup Chopped Tomatoes
1/3 Cup Green, Red, and/or Yellow Peppers
1/4 Cup of Chives
(Obviously you can switch up to the veggies, depending on what you like. You could add anything! Carrots, Olives, etc.)
Start by heating your oven to 375 F. Open the crescent rolls, unroll, and press into the bottom of an ungreased 15x10 pan. Bake for 13-15 minutes, or until golden brown. Remove from oven and let cool. Now get to chopping those veggies and place to the side. Next mix cream cheese and sour cream. Spread this mixture over the cooled crust. Now (in my opinion) it's important to cut your pieces. I recommend 4 rows by 8 columns. Then sprinkle generously with dill. Lastly, add your veggies. I usually start with 1 type (i.e. broccoli) and put a piece on each square, then move onto the next vegetable. This gives it a nice neat and clean look (as seen above).
Unfortunately this doesn't store very well, because the crust gets soggy, so it's best served immediately.
Hope you love it as much as me!!
-Xtina
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