Veggie Pizza
This Veggie Pizza is as easy as 1-2-3 and so delicious. With a ranch-seasoned cream cheese spread layered over golden baked pizza dough and topped with colorful fresh veggies, it's a cool and satisfying dish perfect for parties, lunches, or poolside snacks.
Servings: 12 slices
Ingredients
- 13.8 ounce Can refrigerated pizza dough
- 8 ounces Cream cheese softened
- ¼ cup Sour cream
- 2 tablespoons Ranch seasoning
- ½ teaspoon Freshly cracked black pepper
- ½ teaspoon Garlic powder
- ½ cup Broccoli cut into very small florets
- ⅓ cup Yellow bell pepper diced
- ⅓ cup Diced English cucumber
- ⅓ cup Bagged shredded carrot roughly chopped
- 1 small Roma tomato cored, seeded and diced
- ¼ cup Red onion finely diced, optional
- Fresh dill for garnish chopped, optional
Instructions
- Preheat oven to 400℉. Line a 13x9” rimmed sheet pan with parchment paper, spray the edges and corners lightly with non-stick cooking spray.
- Roll out the pizza crust and press into the pan and up the sides. Lightly dock the bottom of the dough with a fork to prevent air bubbles. Transfer to oven and bake 12-15 minutes, or until cooked through and golden brown. Cool completely at room temperature.
- Meanwhile in a small bowl, mix the cream cheese, sour cream, ranch seasoning, pepper, and garlic powder with a fork until smooth. Once the crust has completely cooled, spread this mixture on the pizza crust.
- Top with the veggies and gently press into the cream cheese, sprinkle with a few pinches of freshly chopped dill if desired. Cut the pizza into 12 squares for larger portions, or cut the squares into triangles to make 24 small appetizer size servings. Serve immediately, or refrigerate and enjoy cold.
Notes
- It’s important to completely cool the dough before spreading on the cream cheese mixture. If the crust is warm, it will melt the cream cheese on contact and will make it difficult to spread. Adding the cream cheese to warm crust will also cause the crust to become soggy faster.
- To take the bite out of the red onion, soak the diced onion in ice water while you prep everything else, about 15 minutes. Drain and pat dry with a paper towel before using.
- This recipe was developed using Hidden Valley Ranch seasoning in the 1-ounce packet. Each packet contains roughly 3 tablespoons of seasoning; you’ll only need 2 tablespoons for this recipe.
Nutrition
Calories: 176kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 505mg | Potassium: 87mg | Fiber: 1g | Sugar: 4g | Vitamin A: 955IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 1mg
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