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Ashlee

Veggie Supreme Pizza

Another one of my favorite things about summer is fresh garden produce. There's nothing more satisfying than making things with fresh veggies. You can't beat the taste. It reminds me of my childhood when my family had a garden. Inspired by my family's gardens and a recent trip to Arizona, this pizza includes a wonderful combination of vegetables and cheeses. Quick, easy and healthy!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Main Dishes, Pizza
Ingredients Method

Ingredients
  

For the Crust:
  • 2 (8 oz) containers refrigerated crescent roll dough
For the Toppings:
  • 2 (8 oz) pkgs cream cheese, softened
  • 1 cup mayonnaise
  • 1 (1 oz) pkg Ranch seasoning packet
  • 1 cup broccoli, chopped
  • 1 cup tomatoes, chopped
  • 1 cup green bell pepper, chopped
  • 1 cup cauliflower, chopped
  • 1 cup carrots, shredded
  • 1/2 cup green onions, diced
  • 1 cup sharp cheddar cheese, shredded
  • Italian seasoning, to taste

Method
 

For the Crust:
  1. Preheat oven to 375 F. Prepare a 9 X 13 inch pan and coat with non-stick spray. Chop the vegetables and set aside.
  2. Roll out dough on to pan and pinch edges together until they form the crust.
  3. Bake at 375 for 12 minutes. Once finished, remove from oven. Let cool for 15 minutes.
For the Toppings:
  1. In a small bowl, mix together cream cheese, mayonnaise and Ranch seasoning. Spread cream mixture over crust.
  2. Arrange broccoli, tomatoes, bell pepper, cauliflower, carrots and cheese over cream mixture. Add a pinch of Italian seasoning to taste.
  3. Chill for 1 hour in the refrigerator. Slice and serve immediately.