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Fresh Vegetable Pizza Appetizer

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Ingredients

Adjust Servings:
2 (13 7/8 ounce) cans refrigerated ready-made pizza dough or (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 mayonnaise
1 (1 ounce) package dry ranch dressing mix
1/2 head fresh broccoli, top florets only
1 bunch spring onion, including tops, thinly sliced
1 - 2 fresh ripe tomatoes, 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)
sliced green olives (optional) or black olives (optional)
thinly sliced purple onion, chopped (optional)
thinly sliced celery (optional)

Nutritional information

74.3
Calories
58 g
Calories From Fat
6.5 g
Total Fat
3.3 g
Saturated Fat
16.6 mg
Cholesterol
94 mg
Sodium
2.2 g
Carbs
0.2 g
Dietary Fiber
0.7 g
Sugars
2.1 g
Protein
38g
Serving Size

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Fresh Vegetable Pizza Appetizer

Features:
    Cuisine:

    I've had this recipe for years, and have made it many times. The only veggies I put on top are blanched, small broccoli florets, finely diced, purple onion, and finely chopped, red and green sweet peppers, occasionally, chopped black olives. I have served it succesfully, after only a couple hours of chilling, and it's still delicious.

    • 78 min
    • Serves 24
    • Easy

    Ingredients

    Directions

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    Fresh Vegetable Pizza Appetizer, One of my favorite make-ahead, deliciously different appetizers for a party! Everyone love it and asks for the recipe DH doesn’t like broccoli and he loves this pizza, as all vegetable flavors blend after overnight refrigeration I’d guess it serves about 24+ people with little 1-inch square bites Leftovers, if there are any, can be refrigerated for about 2 days , I’ve had this recipe for years, and have made it many times The only veggies I put on top are blanched, small broccoli florets, finely diced, purple onion, and finely chopped, red and green sweet peppers, occasionally, chopped black olives I have served it succesfully, after only a couple hours of chilling, and it’s still delicious , Great recipe, used the canned ready-made pizza dough but next time will try it with the crescent dinner rolls This definitely must sit overnight before serving


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    Steps

    1
    Done

    Preheat Oven to 375f.

    2
    Done

    Lightly Grease 17x11 Rectangular Cookie Sheet or a 16-Ounce Pizza Pan.

    3
    Done

    Press Pizza Dough Into Pan to Form a Crust.

    4
    Done

    Bake as Directed on Package Until Crust Is Done and Just Slightly Browned on Top.

    5
    Done

    Do not Overbake.

    6
    Done

    Cool.

    7
    Done

    Mix Sauce Ingredients Together and Spread Over Cooled Crust.

    8
    Done

    Prepared All of the Vegetables of Choice by Dicing Them Into Very Small Pieces, Placing Each Vegetable in a Separate Bowl or Stack.

    9
    Done

    ***pay Special Attention to the Tomatoes, as You Need to Drain These on Paper Towels to Remove All Excess Moisture.

    10
    Done

    Blot Both Top and Bottom of Tomatoes Until They Are Dry.

    11
    Done

    ***sprinkle Each Vegetable, Along With the Cheese, Evenly Over the Pizza, Covering the Cream Cheese Sauce in a Decorative Fashion.

    12
    Done

    Cover Entire Pizza With Plastic Wrap and Gently Press Toppings Into the Cream Cheese.

    13
    Done

    Refrigerate Until Serving Time.

    14
    Done

    (i Prefer to Refrigerate Overnight to Let Flavors Blend.) Cut Into Small, Appetizer Servings (about 1"x1") (use a Pizza Cutter For This).

    15
    Done

    Don't Be Tempted to Add Too Many Toppings to This Pizza.

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    Sammy Shepherd

    Spice whisperer known for her bold and aromatic dishes that tantalize the taste buds.

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