Veggie Pizza Recipe
The easy cold veggie pizza is the perfect appetizer recipe! Crispy yet soft crescent roll dough topped with a creamy ranch spread and then loaded with fresh crunchy veggies.
Ingredients
- 16 oz Pillsbury Original Crescent Rolls 2 cans, 8 oz each
- 8 oz cream cheese room temp
- 1/3 cup sour cream
- 2 Tbsp Ranch powder
- ¼ tsp garlic powder
- 1/2 cup small broccoli florets
- 1/2 cup cucumber cubed
- 1/2 cup tomatoes diced
- 1 large carrot shredded
- 1/4 cup red onion chopped
- 1/2 cup red pepper cubed
Instructions
- Preheat the oven to 375°F and line an 21”x15” baking sheet with parchment paper.
- Unroll both cans of the crescent rolls dough and shape into a large rectangle, seel and pinch the triangles. Create a crust along the edges with the dough and press any seams together with your fingertips.
- Bake the pizza crust at 375°F for about 15-17 minutes or until golden brown. Completely cool the pizza dough.
- Meanwhile beat the cream cheese with sour cream, ranch, and garlic powder. Keep chilled until the crust is cooled. Cut and prepare the vegetables into small, bite-sized pieces.
- Once the crust is cooled spread the cream cheese mixture over the crust, spreading evenly along the entire crust.
- Arrange the cut vegetables evenly over the cream cheese as you would with any pizza toppings.
- Garnish with fresh greens (optional), cut into triangles or rectangles and enjoy.