Vegetable Pizza
Bright, colorful, and impossibly simple, this Vegetable Pizza features a flaky crescent roll crust topped with a creamy ranch-seasoned spread and a variety of fresh vegetables, making it perfect for appetizers or light lunches.
Ingredients
For the Base
- 1 package crescent roll dough
For the Spread
- 1 packet ranch dressing mix Substitute with homemade blend if preferred
- 1 cup cream cheese, softened For lighter option use reduced-fat or dairy-free spread
For the Topping
- 1 cup bell peppers, diced
- 1 cup cucumbers, diced Pat dry if watery
- 1 cup cherry tomatoes, halved Pat dry to avoid sogginess
- 1 cup carrots, shredded
- 1 cup broccoli florets Can swap for blanched asparagus
Instructions
Preparation
- Preheat oven and prepare a baking sheet according to the crescent roll dough package instructions.
- Roll out the crescent roll dough onto the baking sheet, pressing seams together to form an even crust.
- Bake according to package instructions until golden brown, then allow to cool completely.
Make the Spread
- In a bowl, mix the softened cream cheese and ranch seasoning until smooth and creamy.
Assemble the Pizza
- Spread the ranch cream cheese mixture evenly over the cooled crust.
- Top with the diced vegetables, distributing them evenly.
- Slice into squares or wedges and serve immediately.
Notes
Chill the crust in warm environments before slicing to ensure it's easy to cut. Serve fresh and consume within a few days for best texture.