Vegetable Pizza

This is a recipe I’ve made for years and I love it.  The hubs will not eat this, so lucky for me I get more of it!   It’s great as an appetizer for parties or get-togethers but, you can also have it as a main dish.

The vegetables you add are totally to your liking.  Add peppers or mushrooms if you’d like.  This is just the way I make it and I find most people like it this way.

It’s an easy, quick recipe that is great for weeknights when you have very little time, especially if you cut your veggies on the weekend.  It’s also pretty healthy.  I make this over and over in the summer, the entire pizza will last me all week.  No cooking for a week?  Yay! That’s what I like to hear, at least in the summertime.  I’d rather be outside in the garden or the pool than inside cooking.

Vegetable Pizza

2 tubes (8 oz. each) refrigerated crescent rolls
1 (15.5 oz.) container of Marzetti’s Dill Veggie Dip
2 t. horseradish
2 1/2 c. broccoli florets
2 1/2 c. cauliflower florets
1 bunch of green onions, thinly sliced
1/2 c. red onion, diced
3 large roma tomatoes, seeded and chopped
1 small can sliced black olives, drained and rough chopped
2 1/2 c. finely shredded sharp cheddar cheese

Unroll two tubes of crescent dough and press into an ungreased 15 x 10 baking sheet; seal seams and perforations.  Bake at 375 degrees for 8-10 minutes or until golden brown.  Cool completely on a wire rack.

While that is cooling mix the 2 t. horseradish with the dill dip.  Once the crescent dough has cooled, spread the dill dip over the entire crust.

Next add your veggies and olives.

Lastly sprinkle on the cheese.

Cover and refrigerate for at least one hour.  Cut into squares. Refrigerate leftovers if there are any.

Yield: 18 slices

Have a great week y’all!  I hope you’re enjoying the nice weather 🙂