Summertime in my neck of the woods means farm stands full of fresh fruits and vegetables. One of our go to recipes to make use of this bounty is a simple, yet versatile veggie pizza. Unlike traditional pizzas, this one is served cold with raw toppings for a huge burst of flavor. For this version we bake croissant dough into sheets, similar to a flatbread pizza, then coat with a cream cheese mixture and top with your favorite veggies. While it’s a great summer option, this recipe can be made year round with whatever items you find at your local grocery store. The simple steps involved also makes veggie pizza a fun way to get your kids involved in the kitchen.
Veggie Pizza Ingredients
The beauty of this recipe is in its flexibility. For the crust we use the handy Pillsbury Crescent dough sheets. Any refrigerated croissant dough can be used, just lay it out into squares or rectangles and bake. The cream cheese is also easily customizable to your taste and ingredients on hand. Here is the common base I start with for veggie pizza.
2 tubes Pillsbury Crescent Dough Sheets (each tube makes a roughly 12×9 inch rectangle)
8 oz package (1 cup) cream cheese
1 cup sour cream
1 packet powdered Ranch dip mix
Fresh vegetables for topping. Here are a few ideas:
- Green/colored bell pepper
- Broccoli florets
- Green onion
- Zucchini squash (steam then chill)
- Asparagus (steam then chill)
Veggie Pizza Instructions
1. Bake croissant dough sheets according to package instructions, then cool completely.
2. Mix cream cheese and sour cream until smooth.
3. Add half a packet of Ranch dip to the cream cheese mixture. Taste, then add more if desired. Fresh herbs, such as dill or parsley, can also be added for a unique flavor.
4. Spread cream cheese mixture over pizza crust.
5. Roughly chop veggies into 1 inch pieces, then top pizza crust.
6. Cut into slices and enjoy.
Have any interesting ideas for ingredients or sauce variations? Feel free to comment below and share with everyone.