Cold Vegetable Pizza with Dill
Cold vegetable pizza is a common sight at family gatherings and social events. It is easy to prepare, and a lot more interesting than a plain old veggie tray. This quick and easy appetizer is one that almost everyone enjoys, and one of the nice things is that it can be changed to suit the contents of your fridge. While broccoli, carrots, and cauliflower are the most popular, there are many other options that work, including sweet onions, tomatoes and more.
Unlike some other cold vegetable pizza recipes, this one includes dill, which prevents the pizza from being bland. Try preparing everything in advance, including prebaking the crust, making the topping, and chopping all vegetables. That will result in quick assembly and a more flavorful sauce, since the flavors have been allowed to mingle. Do not assemble the pizza early, though. The sauce can make the crust soggy if they are in contact for too long.
Delicious Cold Vegetable Pizza
2 eight ounce packages crescent roll dough
1 eight ounce package cream cheese, softened
1 tablespoon mayonnaise
1 clove garlic, minced
½ teaspoon fresh or dry dill weed
1 tablespoon dry ranch seasoning
Ground black pepper, to taste
2 cups vegetables of your choice cut into bite size pieces
1 cup shredded cheese, such as cheddar or Monterey jack
Preheat oven to 375 degrees F.
On a large pizza or baking sheet, unroll sheets of dough. Cover pan or form a square or circle. Press fingers over the dough to seal seams and perforations, and then bake twelve to fifteen minutes, or until lightly browned on top. Allow to cool.
Combine spices, cream cheese, and mayonnaise. Spread onto cooled crust evenly and top with cheese and vegetables. Cut into squares and keep cool until ready to serve.
(Makes 36 slices)