Veggie Flats

"A cold vegetarian pizza, cut in diamonds to impress at a buffet."
 
Download
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Calee photo by Calee
Ready In:
45mins
Ingredients:
7
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Unroll dough on 10x15 cookie sheet.
  • Press to seal seams.
  • Bake at 375* for 9 minutes.
  • Cool completely.
  • Mix filling ingredients
  • Spread on dough.
  • Sprinkle with finely chopped brightly colored vegetables.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. New Family Favorite! I just made this for a big family and friend get together. I left out the horseradish just because of personal preference. Oh my gosh these disappeared fast! I had everyone asking me for the recipe. Thank you so much for such a pretty and yummy recipe!
     
  2. Very good! I really liked the horseradish in the cream cheese mixture. I've only had these with a ranch style spread, but I really prefer these. Using my veggie chopper, prep was done in no time. I used broccoli, cauliflower, carrots and onion. My teenage DD had 6 slices! None left at our birthday party gathering, so well received. I will be making these again. Thanks so much!
     
  3. I've been making this recipe for years. Its so easy to make and tastes awesome!! I found the dough to be very flaky if you dont stretch it to much. Mine baked up in 9 minutes, took about 10 minutes to cool enough to spread the cream cheese mixture. The horseradish seems like a lot but it is just right for us. I used the food processor to whip the cream cheese, mayo mixture. I used a combination of broccoli, califlower, grated carrots, zucchini(if zucchini is to big grate it) radishes and snap peas. I chopped them very fine and used closer to 3 cups of veggies. Thanks for sharing this recipe.
     
  4. I was actually a bit skeptical of this recipe at first but it exceeded my expectations. Tastes like a dip with fresh veggies and bread, definitely a hit!!
     
  5. I didn't enjoy this as much as I thought I would; it was very pretty, but something about the flavor (maybe the mayo?) turned me off. I used zucchini, cherry tomatoes, red pepper, sugar snap peas, and carrot.
     
Advertisement

RECIPE SUBMITTED BY

i collect cookbooks( I have a problem) I try at least one new recipe a week, sometimes several. Sometimes i will get hooked on a particular cuisine, course or ingredient. The kids still remember the cookie summer and our middle son is finally at a point where he will eat Greek gain.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes