This vegetable pizza is a great way to get your kids to eat some healthy vegetable and also my husband too! My youngest loves to help me out in the kitchen when I am making this. I chop the vegetables and she gets to sprinkle them on the crust. She also gets to pick what vegetables we use. She especially loves to sprinkle the cheese on ad says that it cannot be too little or too much. What a wonderful way to make a delicious meal! You will not regret making this pizza!
Check out what our friends from Forever Feeding have to say about this:
“I get a creamy (and a bit cheesy) delicious finger food with the added benefit of fresh produce!”
Foods that I can eat with my fingers and not get messy! Yes, please! Try this recipe and pass it along!
Ingredients
- 2 8-oz cans refrigerated crescent dinner rolls or dough sheet
- 2 8-oz packages cream cheese, softened
- 1 packet ranch dressing mix
- 1 package shredded cheddar cheese (about 2 cups)
- 1 red pepper, diced
- 1 cup baby carrots, diced
- 1 small head of broccoli, diced
Instructions
First, preheat the oven as directed on the rolls package. Roll the dough onto a cookie sheet, pinching together the perforated pieces, like so, so it is all one sheet.
Poke holes in the dough with a fork, pop it in the oven, and cook as directed. It should come out golden brown and not too fluffy.
While the dough is baking, begin dicing the vegetables. Dice them on the small end, but don’t mince them. You still want some good crunch on your pizza. When cutting the broccoli, you only want the sprout (top), but you don’t want them to fall apart so cut as much of the stem off as possible
Next, mix softened cream cheese with ranch dressing mix until it gets creamy (this part may take several minutes depending on how soft the cream cheese it).
Carefully spread the cream cheese mixture on onto the crust. Be very careful at this step. If the cream cheese isn’t soft enough or you spread it roughly the crust will flake or break apart.
Add the broccoli first as the base. You will need about a cup and a half to 2 cups of broccoli to cover the whole pizza. Then add about 3/4 cup of the carrots and 3/4 cup of the red peppers. Note: these are just estimates of what I ended up using. Play it by ear and put on as much as you like.
Finally, you want to top it with a little shredded cheddar cheese!
Carefully transfer the pizza to a large serving tray and slice with a sharp knife or pizza cutter (what I used). Now you can wrap it in plastic wrap and store it in the refrigerator or you can eat it right away!
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Quick Tip: Add radishes to really add some color!
Thanks again to Forever Feeding for this amazing recipe.
