Vegetable Pizza

In this part of the world when winter is over we’re all ready for something fresh. This Vegetable Pizza fits the bill perfectly. A lot of these vegetables are cool weather crops and they’ll be the first thing you see at your local farmer’s market.

To start, you’ll need to spread crescent rolls out onto your greased baking sheet. If you have normal sized cookie sheets you’ll need two. We have large jelly roll pans from a restaurant supply and just make one large pizza. Refrigerated crescent rolls now come in sheets which makes this easier, but if you can’t find them, just press the edges of each individual roll together to form a continual crust.

Bake the crust at 350º F for 15 minutes or until it is golden brown. Remove from the oven and let it cool completely-if you don’t, it will end up soggy.

While your crust is cooling chop up all of your vegetables. You want them to be around 1/8″ to 1/4″.

In a stand mixer or bowl, mix the ranch dip mix, mayonnaise, and cream cheese together until it has a smooth consistency.

If you use a stand mixer you’ll get a smoother consistency. I mixed this by hand and it turned out fine.

Once your crust is completely cooled spread the mixture evenly over the crust.

After that mix up your vegetables so they are evenly distributed then spread them out over the crust.

Gently pat the vegetables down to push them into the spread. Just barely-you don’t want to crush the crust.

The last step is to sprinkle shredded cheese over the entire pizza.

Doesn’t this look delicious? You can try it now, but it will be better if you let it chill for two to three hours.

Once it has chilled, cut it into two or three inch squares.

Around here this pizza lasts no more than a couple days-we hope you enjoy it just as much!

Vegetable Pizza

Ingredients:

• 2 packages refrigerated Crescent Rolls
• 2 8 oz. packages Cream Cheese
• 1 cup Mayonnaise
• 2 tablespoons Ranch Dip Mix (or one package ranch dip mix from store
• 2 cups fresh Broccoli, chopped fine
• 1 cup fresh Radishes, chopped fine
• 1 cup fresh Celery, chopped fine
• 1 cup fresh Mushrooms, chopped fine
• 1 cup fresh Carrots, chopped fine
• 1/2 cup fresh Onions, chopped fine (optional)
• 8 oz. Co-Jack or Cheddar Cheese, shredded

Instructions:

1. Grease two standard size cookie sheets or 1 large jelly roll pan. Flatten crescent roll dough thinly in pan(s) and bake at 350º F for 15 minutes or until golden brown. Let cool completely.
2. Mix cream cheese, mayonnaise, and ranch mix until smooth. Spread evenly over crust.
3. Spread vegetables evenly over crust and pat very lightly.
4. Sprinkle shredded cheese over vegetables.
5. Cover with plastic wrap or foil and refrigerate 2-3 hours.
6. Cut in to squares to serve.