Veggie Pizza
1 can crescent rolls
4 oz soft cream cheese1/3 packet Hidden Valley Ranch
1 T mayonnaise
Raw veggies (broccoli, green pepper, radishes, cucumbers, mushrooms, celery, carrots, olives, purple cabbage, etc.)
4 oz. shredded mozzarella cheese
1/4 c crushed pineapple
1) Unroll can of rolls onto cookie sheet.
2) Bake for 1/2 of package time.
3) While baking mix cream cheese, ranch dressing and mayo. Chop veggies into small pieces.
4) Remove rolls, spread cheese mixture over on top of hot crust. Sprinkle on veggies, pineapple, and cheese.
5) Return to oven for remainder of baking time or until veggies are done and cheese melts.
6) Cut into pieces while hot.
I've made normal veggie pizza before, but I wanted to try this because you cook the pizza after you put the toppings on, and it calls for pineapple. It was good, but baking it with the toppings on didn't really do much since it only ended up being about 5 minutes. They were still pretty much raw, but I was afraid the crust would get overdone if I left it in there longer. The pineapple was a good addition. The mozzarella just kind of disappeared. When I make it again, I'll just make it the normal way, maybe with pineapple.
Interesting that pineapple is added on it.
ReplyDeleteWhat is the normal way?
ReplyDeleteThe normal way is to cook the crust, wait for it to cool, and then spread the cheese an top with veggies. At least that's what I think is normal. I've only made it once before this.
ReplyDeleteRaw veggie pizza never appealed to me very much.
ReplyDelete