The Best Veggie Pizza RecipeMy mother-in-law is known for her famous veggie pizza. A cool dish with fresh vegetables makes it the perfect appetizer for spring and summer parties.

Over the years she has tweaked her recipe ever so slightly and everyone who tries it says it’s the best they’ve ever tasted.

A few of her tricks for making the best vegetable pizza ever?

She cooks the crescent roll crust slightly less than the package says so that it is soft and just the right texture, doesn’t use any sour cream and adds just the right amount of mayonnaise. Her vegetables are cut extra small and there’s no cucumbers used. Instead of carrots, she sprinkles finely shredded cheddar cheese on top. This is one of the first dishes to go at our annual party in May. Luckily she gives us a secret stash for later!

Veggie Pizza Recipe
Image courtesy of Pillsbury.com

Ingredients

  • 2 cans (8 oz each) crescent dough (Click here to find more recipes using Pillsbury crescent dough.)
  • 12 oz cream cheese, softened
  • 1 red pepper
  • 2 small broccoli crowns
  • 8 oz finely grated sharp cheddar cheese
  • 3/4 cup of mayonnaise
  • 1 pkg. Hidden Valley Ranch Dip, or for a real food version try Katie Kimball’s recipe in Better Than a Box, one of my all time favorite cookbooks ever.

Directions:

  1. Unfold dough and roll out on cookie sheet. (Preferably one with no sides.) Bake according to the directions on the can, but with just a minute or two less than the directions. Allow dough to cool.
  2. Mix cream cheese, mayo, and dip mix together.
  3. Spread the mixture over the crust.
  4. Chop veggies in very small pieces and sprinkle on top of cheese mixture.
  5. Finally, top with grated cheese.
  6. Refrigerate and cut into squares to serve.

Veggie Pizza
 
My mother-in-law is known for her famous veggie pizza. A cool dish, with fresh veggies, makes it the perfect appetizer for spring and summer parties. Over the years she has tweaked her recipe ever so slightly and everyone who tries it says it's the best they've ever tasted!
Author:
Recipe type: Appetizer
Ingredients
  • 2 cans (8 oz each) crescent dough
  • 12 oz cream cheese, softened
  • 1 red pepper
  • 2 small broccoli crowns
  • 8 oz finely grated sharp cheddar cheese
  • ¾ cup of mayonnaise
  • 1 pkg. Hidden Valley Ranch Dip
Instructions
  1. Unfold dough and roll out on cookie sheet. (Preferably one with no sides.)
  2. Bake according to the directions on the can, but with just a minute or two less than the directions. Allow dough to cool.
  3. Mix cream cheese, mayo, and dip mix together.
  4. Spread the mixture over the crust.
  5. Chop veggies in very small pieces and sprinkle on top of cheese mixture.
  6. Finally, top with grated cheese.
  7. Refrigerate and cut into squares to serve.

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