Wednesday, October 28, 2009

Vegetable Pizza

This was one of my favorite things to see on the relish table at Thanksgiving.

First, make the crust. Spread a can or two of crescent roll dough onto a cookie sheet. Bake until puffed and golden brown, let cool. It doesn't even have to be pretty; no one will see it anyway!

There are a couple of different ways to make the pizza "sauce". Pretty much however you like regular vegetable dip is how to make your spread. I make mine with mayo, dill weed, cream cheese, garlic, and a little minced onion. Mix the ingredients in a bowl and spread it on your crust.

While the crust is baking, chop up whatever raw vegetables you like. I like to keep mine pretty simple. Broccoli, cauliflower, carrots and I'm a happy nom'er. My mom tosses on onions and celery and peppers and blech.

I don't want to say to mince the vegetables exactly, but you want them in pretty small pieces. Smaller than bite size because you want a couple of each veggie in each bite.

Sprinkle them on your crust.

Top with shredded cheese.

The best way to accomplish clumps of cheese in spots while other spots are bare while also sprinkling as much cheese on the table as landed on the pizza? Have cheese-sprinkle-fights with your kid. Lots of mess, but hella fun, too.

(I won, btw. Mom always wins.)

Slice up and eat.

It's always a hit. :)

Vegetable Pizza

2 (10 oz) cans crescent roll dough
1 (8 oz) package cream cheese, softened
2/3 cup mayonnaise
1 teaspoon dried dill weed
1 teaspoon minced onion
1/2 teaspoon minced garlic

1/2 cup chopped cauliflower
1/2 cup chopped broccoli
1/2 cup chopped carrots
shredded Cheddar cheese

Preheat oven to 400F
Unroll crescent roll dough and spread on a cookie sheet. Bake 10 minutes, or until puffed and lightly browned.

In a bowl, mix cream cheese, mayonnaise, dill weed, onion and garlic.
Spread over the crust. Layer with cauliflower, broccoli and carrots. Top with shredded cheese. Chill in the refrigerator until serving.

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