Vegetable Pizza
Rating
Vibrant bell peppers are combined with crunchy broccoli florets and fresh dill on a creamy ranch base, all on top of a buttery crescent dough crust.
Ingredients
- Pizza
- 2 8 ounce cans refrigerated crescent dough
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 1 package ranch dressing powder
- ½ teaspoon garlic powder
- 1 teaspoon fresh dill, chopped
- Vegetables
- 1 cup broccoli florets, chopped small
- ½ cup carrots, shredded
- ½ cup red bell pepper, diced
- ½ cup yellow bell pepper, diced
- fresh dill, for garnish
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray a large baking sheet with non-stick cooking spray or line with parchment paper.
- Unroll the crescent rolls and press them into the prepared pan to from a crust. Pinch and press the seams together. Crescent roll sheets work best!
- Bake the crust according to the package instructions until golden brown. Allow the crust to cool before assembling the pizza.
- In a medium bowl, combine the softened cream cheese, sour cream, ranch dressing powder, garlic powder, and dill. Mix using an electric hand mixer. Blend until smooth.
- Spread the cream cheese mixture over the cooled crust. Top with the chopped vegetables. The flavors meld together best if you allow the pizza to chill before serving.
- Cut into squares or triangle shapes. Garnish with fresh dill and enjoy!
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