Friday, April 30, 2010

Friday's Feisty Feast: Garden Veggie Pizza

For a healthy luncheon at work, I dug out an enticing recipe I had squirreled away for just such an occasion. After discovering the recipe in Taste of Home's "The Market Fresh Cookbook" edited by Jennifer Olski, I knew this fresh veggie pizza would make a great contribution to a potluck or provide the perfect finger food for a summer picnic or camping trip. This simple recipe was such a hit, I'll be making it every chance I get! Plus, the ingredient list is so versatile, I'll be busy developing new combinations and flavors to try! Look for a Greek-style Veggie Pizza soon!

Garden Veggie Pizza


8 oz. tube seamless Crescent Rolls
8 oz. reduced-fat or fat-free Cream Cheese (Tip: Support local businesses by checking labels to see where your products were produced!)
1 packet of Ranch salad dressing mix
2 Tablespoons fat-free Milk
1/2 cup chopped fresh Broccoli
1/2 cup chopped fresh Cauliflower
1/2 cup chopped fresh Carrots
1/2 cup chopped fresh Green Pepper
1 small package Grape Tomatoes


Preheat oven to 375 degrees F. Unroll crescent dough into 13x9x2 inch baking pan, coated with nonstick cooking spray. Bake for 11-13 minutes or until golden brown. Check for air bubbles during the baking processing and pierce any with a fork. Remove from oven and allow to cool completely.

Meanwhile, wash and chop all of your veggies. Grape tomatoes should remain whole. Set aside.

In a small mixing bowl, beat cheese, dressing mix, and milk until a smooth consistency is reached. Spread over cooled crust. (Tip: Extra ranch cream cheese spread makes for an indulgent dip for any leftover veggies you may have!)

Sprinkle cheese-coated crust with chopped veggies. Cover and refrigerate before serving. Slice with a pizza cutter and enjoy!

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