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Vegetable Pizza

My buddy, Suzie, shared this recipe with me and I’m so excited to spread the love!  It is meant to be cut into little squares and served as an appetizer, but I never have need of appetizers so I just made them into big triangles to look more like real pizza and served them for dinner.  It was hard to stop at two slices!  I love the combination of the crescent dough, dill dip, cheddar cheese and veggies.  I think I may even like it better than real pizza!  I’m kind of obsessed now!

Vegetable Pizza
Printable recipe
Printable recipe with picture

2 tubes (8 oz. each) refrigerated crescent rolls
1 (15.5 oz.) container vegetable dill dip
2 ½ c. broccoli florets
2 ½ c. cauliflower florets
1 bunch green onion, thinly sliced
½ c. red onion, diced (I left this out)
3 large tomatoes, seeded and chopped
1 small can sliced black olives, drained (I forgot these)
2 ½ c. shredded cheddar cheese

Unroll two tubes crescent dough and press into an ungreased 15 x 10 inch baking sheet; seal seams and perforations. Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool completely on wire rack. Once cooled, spread the dill dip over the crust (you will have some leftover). Sprinkle with the cheese, vegetables, and olives. Cover and refrigerate for at least an hour. Cut into squares. Refrigerate leftovers.

*If you cannot find the dill dip, you can make it: 2 packages (8 oz. each) cream cheese, 2/3 c. mayonnaise, 1 T. dill weed. Mix all in a bowl until smooth.
*Any vegetables you want may obviously be used in this dish, red or yellow peppers, mushrooms, etc.

*Veronica’s note: to make this more like real pizza, I left the triangles in their original shape and separated them before baking, reshaping the ones that were too long and skinny. Then I just prepared each piece individually as I needed them for the next couple days, storing everything separate in the fridge.   I also made my own dip, but with my own recipe: 1 cup mayonnaise, 1 cup sour cream, 1 tablespoon dried dill, 1/4 teaspoon garlic powder, and a little salt.

Recipe source: Suzie Shaw

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

26 responses »

  1. Gotta love that cresent roll dough :) Your photo is so crisp and vivid, makes me want to reach in and grab a slice, or 10, hahaha!
    You must have seen Lauras Veggie Cobbler, i want to try that too.

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  2. That does look delicious Veronica! It looks so fresh with all the veggies!

    Hope you have a great Monday!

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  3. This looks excellent! Love it with the dill dip sauce! I would totally have this for dinner! Thanks!

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  4. This reminds me of when I was a kid! One of my aunts would bring it to just about every family function. I haven’t had it in years…I need to make it, it’s really delicious!

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  5. Vivid colors and fresh veggies, you can’t go wrong with that. Your dip sounds so delicious too, bonus that there’s extra left over ;

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  6. Wow, I”ll have to make this for the next get-to-gather! Thanks :-)

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  7. It looks amazing! That has to be the most colorful and exotic-looking pizza I’ve seen. It looks like it might be the healthiest too

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  8. Everything that has the word pizza inside it is a winner for me. I like the fact that you used a lot of veggies in this one.

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  9. It is addicting isn’t it? I make it for dinner also. Your picture is fabulous, so colorful. I still have tomatoes and onions in the garden so I will have to make this soon :)

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  10. This looks YUMMY! As you know, I could use more veggies in my diet. I once ordered a veggie pizza – so oily and overcooked! Now THIS is my idea of a veggie pizza!

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    • Oh, my almost favorite pizza is Veggie Lovers from Pizza Hut!! Try theirs–cheap and good. My real favorite is their supreme. Or maybe it’s Old Chicago’s Chicago Seven. Yeah, prob that one.

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      • I do a crisp thin crust one with light tomato sauce, motzarella, quarted artichoke hearts, rounds of sliced fresh tomato. I drizzle it with olive oil (very very lightly) salt it.. serve it hot with pepper flakes. Nice!

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  11. Ooh sounds yummy! I love veggie and salad pizzas, so this sounds right up my alley. Thanks for sharing!

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  12. This looks very good. I love all the vegis. A great idea!!

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  13. That is quite a brilliant idea!! Love, love, love and love, but I think I would add a few more sprinkles of different cheeses. ;)

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  14. V babe! wasn’t sure when i saw the broccoli and the cauliflower… but then when I realised that they were raw it had much more appeal.
    .
    I would have made my own dip as well but would have substituted a Greek or European style unflavored yogurt for the sour cream and either eliminated or halved the mayo… The flavor elements of the mayo can be replicated by the addition of a little lemon juice (or zest) and a sprinkling of salt.
    .
    Bon appetit’

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  15. Cindy Knight-Schrader

    This is a lot like something my ex-sister-in-law used to make for showers and such. Have been wanting the recipe..now I have it. Thanks, girl! I think it would be good w/the garden vegetable cream cheese spread on it. Maybe thin it out some by mixing w/sour cream or mayo. Great for lake picnics!

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  16. That look healthy enough to be called a salad!

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  17. this looks awesome! I love vegetable pizza but I’ve never made it before.

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  18. I love veggie pizza! I’ll have to try it with the dill dip – I usually use a combo of reduced fat (“Neufchatel”) cream cheese and yogurt/sour cream or mayo (whatever I have on hand) and a dry ranch dressing packet. I also use the reduced fat crescent rolls with just fine results. AND add all sorts of veggies – I love red/green peppers, radishes, cukes, carrots, etc. Just chop them all to similar size and pack them in :)

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  19. colourful delicious pizza

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  21. thank you so much for making your recipes printer friendly.

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