Fresh Vegetable Pizza Appetizer
photo by Bri22
- Ready In:
1 17x11 in pizza
- 2 (13 7/8 ounce) cans refrigerated ready-made pizza dough or (10 7/8 ounce) cans refrigerated crescent dinner rolls
- 8 ounces cream cheese, at room temperature
- 1⁄2 cup mayonnaise or 1/2 cup low-fat mayonnaise
- 1 (1 ounce) package dry ranch dressing mix
- 1⁄2 head fresh broccoli, top florets only
- 1 bunch spring onion, including tops, thinly sliced
- 1 -2 fresh ripe tomatoes, peeled, seeds removed, diced
- 1⁄2 cucumber, peeled, seeds removed, diced
- 4 ounces grated sharp cheddar cheese (1 cup) or 4 ounces shredded parmesan cheese (1 cup)
OPTIONAL TOPPING INGREDIENTS
- sliced green olives (optional) or black olives (optional)
- thinly sliced purple onion, chopped (optional)
- thinly sliced celery (optional)
- grated carrot (optional)
- minced red bell peppers (optional) or green bell pepper (optional)
- sliced and diced summer squash (optional)
- sliced mushrooms (optional)
- sliced asparagus spear (optional)
- almost any vegetables, you like raw (optional)
- Preheat oven to 375°F.
- Lightly grease 17x11 rectangular cookie sheet or a 16-ounce pizza pan.
- Press pizza dough into pan to form a crust.
- Bake as directed on package until crust is done and just slightly browned on top.
- Do not overbake.
- Mix Sauce ingredients together and spread over cooled crust.
- Prepared all of the vegetables of choice by dicing them into very small pieces, placing each vegetable in a separate bowl or stack.
- ***Pay special attention to the tomatoes, as you need to drain these on paper towels to remove all excess moisture.
- Blot both top and bottom of tomatoes until they are dry.
- ***Sprinkle each vegetable, along with the cheese, evenly over the pizza, covering the cream cheese sauce in a decorative fashion.
- Cover entire pizza with plastic wrap and gently press toppings into the cream cheese.
- Refrigerate until serving time.
- (I prefer to refrigerate overnight to let flavors blend.) Cut into small, appetizer servings (about 1"x1") (I use a pizza cutter for this).
- Don't be tempted to add too many toppings to this pizza.
- Toppings need to adhere to cream cheese to make it neater to serve and eat; however, I always have some topping fall away when I cut this.
- ***I have kept this pizza in the refrigerator for several days, and it was still very delicious.
- SUBSTITUTE any of the toppings you like in place of the ones listed.
- I always select toppings that have a variety of complementary colors for a pretty presentation.
Questions & Replies
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I absolutely loved this!!! I halved the recipe and then once I tasted it, I wished I didn't. I'm gonna make more soon and it was really simple to make. I made it in the morning and then we ate it for lunch. I used scallions, cucumber, celery, carrots, tomatoes and broccoli. It was a hit with me, my fiance, and his niece and nephew, all enjoyed. I highly recommend this and will keep the recipe handy. Thanks Beachgirl!!
I've had this recipe for years, and have made it many times. The only veggies I put on top are blanched, small broccoli florets, finely diced, purple onion, and finely chopped, red and green sweet peppers, occasionally, chopped black olives. I have served it succesfully, after only a couple hours of chilling, and it's still delicious.
RECIPE SUBMITTED BY
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,