Easy Veggie Pizza
Little known fact about me: late college, early adult existence, I swore off of red meat for about 5 years. I basically ate vegetables en masse, with some occasional fish or seafood thrown in for good measure. I’d like to say it was the dietary habits that gave me all my energy, but I was also 20 something.
You know that Friends episode during Phoebe’s pregnancy when she suddenly craved every version of sandwich meat she could find?
I have lived that episode.
Over the course of my first pregnancy, I made my way back into All the Foods. Occasionally, though, I still feel a strong need for recipes that have not an ounce of meat in them. There are likely studies that say you should make such decisions, but cravings work, too.
This easy veggie pizza checks a lot of boxes. Make it ahead for lunches during the week. Set it out as an appetizer for a party. Or, if you’re like me and your household downs ranch like it’s their job, serve it to the kid who convinced you to stop being a vegetarian.
Cooking Notes
Here’s the trick to “easy” veggie pizza: crescent roll dough. From a can. Look, life is short. This makes a veggie first treat that much faster to get ready.
Preheat your oven to 350 degrees. Then prep a large, rimmed baking sheet. Unroll two cans of seamless crescent dough, placing one across the top half of the pan and the other across the bottom. Pinch the seam together in the middle to form one large crust.
Bake for 15 minutes, until it is nice and golden brown. Let it cool completely.
While your crust is baking, beat the two packages of cream cheese together with a mixer.
Add in the ranch seasoning and dill and mix until combined. Stir the shredded cheese into the cream cheese by hand.
Spread the seasoned cream cheese mixture over the cooled crust. Top with the vegetables of your choice.
I like to use this like a “veggie platter”. In this case, I used sliced tomato, shredded carrots, chunks of broccoli and sliced black olives. You could also use zucchini or cucumber slices, pea pods, shredded brussels sprouts. Really, anything that speaks to you.
Quick and Easy Veggie Pizza
Ingredients
- 2 packages of crescent roll sheets
- 2 packages of cream cheese softened
- 1/4 cup of ranch seasoning can use 1 pkg of Hidden Valley Ranch
- 1 tbsp of dried dill
- 1 cup shredded cheddar cheese
- 2 cups broccoli florets
- 1 cup shredded carrots
- 2 tomatoes sliced
- 1/4 cup sliced black olives
Instructions
- Preheat oven 350 degrees
- Spread crescent roll dough into a greased 11X15 jelly roll pan
- Pinch to ensure both packages are joined
- Bake for 15 minutes, or until lightly golden brown – allow to cool
- Place both packages of cream cheese, ranch seasoning and dill into a mixer and combine
- Stir cheese in by hand
- Spread cream cheese mixture over cooled crescent roll crust
- Top with broccoli, carrots, tomatoes and black olives
- Serve cut into squares
