A classic veggie pizza recipe made with crescent roll dough, a mixture of cream cheese, sour cream, and ranch salad dressing, and topped with chopped vegetables and cheese. Serve this cold pizza for brunch or as an appetizer.
This is a quick and easy recipe that is a hit at family gatherings, parties, or bridal and baby showers. It adds a nice amount of color to a buffet and also a savory component to balance out all of the sweets that are usually available.
It will also quickly become a favorite to bring to a work potluck. You might even convince those co-workers who disdain vegetables to give this recipe a try.
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Veggie Pizza Toppings
You can use a variety of vegetables for this veggie pizza appetizer; basically whatever you like. Try chopped broccoli, cauliflower, shredded carrots, red, yellow, and green peppers, sliced green or black olives, mushrooms, quartered cherry tomatoes, radishes, green onions, or cucumbers. I would suggest finely chopping the vegetables into bite sized pieces.
This is also a nice recipe for your children to help in the kitchen as they can learn cutting and baking skills while you supervise.
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Try to incorporate some color into the pizza by using a variety of vegetables, especially if you have some of these items growing in your own garden.
One word of note: If you are going to use fresh tomatoes on here, make sure you seed the tomatoes. Seeding the tomato means you cut the tomato in half and scoop out the fleshy middle. You then just use the outside portion of the tomato and dice it. This saves your pizza from becoming watery from the tomatoes.
You can bake the crust ahead the night before if you are in a pinch for time, but wait to add the dressing mixture and cheese/vegetables until 1-2 hours before serving or the crust will start to become soggy.
I recommend eating this veggie pizza the same day it is prepared for the best taste and crunch. It will keep for 1-2 days in the fridge, but the crust will become soggy over time.
Previous Comments
“Totally loved this!!! Will def make it again and again!!!” – Donna C. via FB
“YUMMY” – Kim G via FB
“So delicious!! Will be making again!” – Dee M. via FB
Classic Veggie Pizza Recipe
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Classic Veggie Pizza Recipe
A classic veggie pizza recipe made with crescent roll dough, a mixture of cream cheese, sour cream, and ranch salad dressing, and topped with chopped vegetables and cheese.
Storage: Store leftover pizza in an airtight container in the refrigerator for up to 4 days. Make ahead: To get a jump on Veggie Pizza prep, bake the crust up to a day ahead of time. Wrap it up and keep it out at room temperature.
The nation's least favorite pizza topping is anchovies: 29% say it's their least favorite. You could say anchovies are polarizing but people lean hard to one pole: Only 1% name them as their favorite topping. Jalapeños (8%), pineapple (6%), eggplant (6%), broccoli (5%), and mushrooms (5%) follow — far behind.
Like other perishable foods, pizza that has been at room temperature—or anywhere in the 40°F to 140°F danger zone— for more than two hours should not be consumed, confirms Meredith Carothers, a food safety specialist with the USDA's Food Safety and Inspection Service.
Use your favorite or what you have on hand. Some other ideas include: zucchini or yellow squash, bell peppers, corn, broccoli, tomatoes or sun dried tomatoes, eggplant, greens (spinach, kale, or arugula). And I always finish my pizza with fresh basil, crushed red pepper flakes, and a little Parmesan cheese.
The top 5 veggies for pizza toppings are spinach, mushrooms, bell peppers, tomatoes, and red onions, and they can be combined with other toppings and herbs and spices to create delicious pizza combinations.
Delicate greens, like arugula and spinach, don't need to be precooked for pizza, but hearty, leafy greens — especially those with coarse stems — need to be cooked first. Blanch broccoli rabe to soften the stems and tame some of the bitterness, make crispy kale for extra crunch, or sauté Swiss chard!
Garden Fresh – We load this pizza with peppers, mushrooms, tomatoes, onions, and olives on top of our signature cheese. Tuscan Six Cheese – Say cheese!
Good dough, good sauce, and good cheese together can make a great pizza. the most important part of the sauce is good tomatoes. Italian tomatoes are the best: they just are. Then you need to cook the tomatoes with some fats.
Most of the flavor may be in the sauce, cheese, and toppings, but a good crust base will help balance them out. You know the crust is amazing when people eat the whole slice without throwing out the crust part of the pizza. Excellent pizzerias have their own special sauce recipe that they make from scratch.
The top 5 veggies for pizza toppings are spinach, mushrooms, bell peppers, tomatoes, and red onions, and they can be combined with other toppings and herbs and spices to create delicious pizza combinations.
Great vegetables that pair well with any pizza include bell peppers, squash, and mushrooms. Greek salad: For a burst of healthy flavor, serve your pizza with a side of Greek salad. This salad is chock-full of deliciousness with its olives, tomatoes, feta, olive oil, and cucumber.
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