Vegetable Pizza

Photo by Daria Shevtsova on Pexels.com

Cold Vegetable Pizza Recipe

Flatten a crescent rolls into a baking sheet. Bake as directed.

Mix 3 oz of cream cheese, 1/3 Cup of mayo, 2/3 Cup of lowfat plain yogurt. Stir in 1 packet of hidden valley ranch dressing.

Mix well. Stirring, spread the mixture over the baked crescent rolls and top with your favorite vegetables. This recipe uses about three cups of fresh chopped vegetables. Tomatoes, peppers, cauliflower and broccoli are favorites. Consider onions, thinly strips of carrots, black olives, cucumbers, sprouts and fresh peas too.

Top your veggie pizza with 1/4 lb. of mozzarella cheese and chill.

Serve cold. Eat & Enjoy!

There are a few ways to make this simple dish. However, this is the version that works best for young children and toddlers. If your crew is older OR just loves flavor packed, consider the option of adding dill to your spread, and even substituting sour cream. *This recipe will also work to bake in mini vegetable pizza. Instead of crescent rolls, simply pat down or flatten the mini “pop biscuits”. Bake as directed. Then proceed with the next steps as directed previously. I love making it this way for students or young children.

Happy Baking!