In The Kitchen

More In The Kitchen

 
text size

Fresh Veggie Pizza

Updated: Monday, January 13 2014, 04:25 PM CST
Made by: Joyce Fikri, St. Louis Dairy Council

Ingredients:
•    2 (13 7/8 ounce) cans refrigerated ready-made pizza dough or 2 (10 7/8 ounce) cans refrigerated crescent dinner rolls
•    8 ounces cream cheese, at room temperature
•    1/2 cup mayonnaise or 1/2 cup low-fat Greek yogurt
•    1 (1 ounce) package dry ranch dressing mix

Vegetables for Pizza Topping
•    1/2 head fresh broccoli
•    1 bunch scallions including tops, thinly sliced
•    1 -2 fresh ripe tomato, peeled, seeds removed, diced
•    1/2 cucumber, peeled, seeds removed, diced
•    4 ounces grated sharp Cheddar cheese (1 cup) or 4 ounces shredded Parmesan cheese (1 cup)

Directions:
Preheat oven to 375°F. Lightly grease 17x11 rectangular cookie sheet or a 16-ounce pizza pan.

Press pizza dough into pan to form a crust. Bake as directed on package until crust is done and just slightly browned on top. Cool.

Mix cream cheese, mayonnaise and ranch dressing together and spread over cooled crust.

Wash and prepare vegetables by dicing them into very small pieces. Drain tomatoes on paper towels to remove all excess moisture, blot until dry.

Top pizza with vegetables, spreading evenly over the pizza and then add cheese.

Cover entire pizza with plastic wrap and gently press toppings into the cream cheese. Refrigerate until serving time.

Optional Toppings:
Sliced green or black olives 
Sliced celery
Grated carrot
Chopped red bell peppers or green peppers
Diced summer squash 
Sliced mushrooms 
 
This recipe aired August 12, 2013. Fresh Veggie Pizza


Advertise with us!

Related Stories

 
Advertise with us!

Tonight on WRSP

7:00pm - Hell's Kitchen


8:00pm - American Idol


8:30pm - Survivng Jack

Complete Schedule