Wednesday, June 3, 2015

Vegetable Pizza

I just started picking broccoli in my garden and Vegetable Pizza came to mind.

We had this salad version often when I was growing up. It was perfect for summer picnics. But recently I discovered that many are unfamiliar with this recipe, so I'm going to share it with you. Maybe it can become your summer favorite.

I use my mom's pizza crust recipe but if you are short on time, crescent rolls in a can work too.

Vegetable Pizza

pizza dough for one large pizza OR two cans of crescent rolls
8 oz cream cheese
1 cup mayonnaise
1 T Ranch dressing mix OR pack of Hidden Valley Ranch mix
various diced vegetables such as carrots, broccoli, cauliflower, peppers, tomatoes, or celery
1 cup shredded cheddar cheese
bacon bits (optional)

Spread dough in large jelly roll pan. Prick dough with fork. Bake as directed. Cool.

Combine cream cheese, mayonnaise, and dressing mix. Spread on cooled crust.

Sprinkle vegetables and cheese on crust. Press lightly. Add bacon bits if desired. Serve.



  1. This is a good recipe..especially for up and coming hot evenings. I can't believe that you are picking broccoli!! Ours hasn't even been planted very long! Your mom's pizza crust recipe is the same one I use. I love to make homemade pizza!

  2. This sounds delicious. Thanks so much for sharing the recipe.

  3. It does sound so good and good for you.
    Thanks for sharing.

  4. So delicious! This is one of my absolute favorite summer recipes for when we get all our fresh vegetables. Which is not yet, unfortunately. I always use crescent rolls so they are perpetually on my grocery list. My youngest just told me yesterday to buy more (today is double coupon day) as we only had 9 in the fridge...they even have a dedicated spot. By the way, the expiry date on the can does not really mean much...we have used way past the date...they are a bit stiffer when peeled apart but they bake up just fine. Same with cream cheese, sealed and in the back of the fridge. Same with cottage cheese and yogurt, unopened, store upside down. I found out about the cottage cheese by accident, actually, as we normally rotate the newer to the back but we missed one and I pulled out one a couple weeks ago to add a big bunch of chives to and noticed the date was May of 2014. I opened it and it was just as fresh and creamy as any. I think I would use them faster though, as we did, because we finished off the whole large container at dinner.

    Our broccoli, cauliflower and cukes (those are 3 of the vegetables we like to use) went into the ground today. We planted tomatoes and such warm vegetables Thurs and FRi and then had 1 1/2 inches of rain Saturday, then a frost freeze warning for Sunday night. Fortunately we did not get that cold, only to 37 F and our furnace turned back on. We also like onion on them and chopped tomato and sliced black olives.

    Crescent rolls and Campbells tomato soup are two of the few convenience foods I like to have...I have never tried a pizza crust for this recipe. Will think about that one, for emergencies.

    1. Thanks for the hints! I forgot about cucumbers and black olives! Mmmm!


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