Vegetable Pizza

Vegetable Pizza


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.
  • 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
  1. Preheat oven to 375 degrees Fahrenheit. Spray a large baking sheet with non-stick cooking spray or line with parchment paper.
  2. 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!
  3. Bake the crust according to the package instructions until golden brown. Allow the crust to cool before assembling the pizza.
  4. 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.
  5. 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.
  6. Cut into squares or triangle shapes. Garnish with fresh dill and enjoy!

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