Vegetable Pizza
This vegetable pizza is packed with amazing garden-fresh flavor! Vibrant bell peppers are combined with crunchy broccoli florets and fresh dill on a creamy ranch base, all on top of a buttery crescent dough crust.
Servings: 16 people
Ingredients
Pizza
- 2 (8 ounce) cans of rigerated crescent dough
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 1 package ranch dressing powder
- ½ teaspoon garlic powder
- 1 teaspoon fresh dill, chopped
Vegetables
- 1 cup broccoli florets, chopped small
- ½ cup carrots, shredded
- ½ cup red bell pepper, diced
- ½ cup yellow bell pepper, diced
- fresh dill for garnish
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray a large baking sheet with non-stick cooking spray or line with parchment paper.
- Unroll 2 (8 ounce) cans of rigerated crescent dough and press them into the prepared pan to from a crust. Pinch and press the seams together. Crescent roll sheets work best!
- Bake the crust according to the package instructions until golden brown. Allow the crust to cool before assembling the pizza.
- In a medium bowl, combine the softened 8 ounces cream cheese, ½ cup sour cream, 1 package ranch dressing powder, ½ teaspoon garlic powder, and 1 teaspoon fresh dill,. Mix using an electric hand mixer. Blend until smooth.
- Spread the cream cheese mixture over the cooled crust. Top with 1 cup broccoli florets, ½ cup carrots, ½ cup red bell pepper, and ½ cup yellow bell pepper,. The flavors meld together best if you allow the pizza to chill before serving.
- Cut into squares or triangle shapes. Garnish with fresh dill and enjoy!
Nutrition
Calories: 83kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 84mg | Potassium: 79mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1094IU | Vitamin C: 20mg | Calcium: 26mg | Iron: 0.2mg
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