Mmm… Monday #8: Veggie Pizza

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.
~Doug Larson

It’s been a while since I’ve done an “Mmm… Monday.” Apparently it’s been nearly four months. But I’ve been too busy with DCO school, moving, Huzzy’s deployment and other stuff. And my camera died.

I got a new camera on Friday, so it’s time to go back to Mmm… Monday!

This week’s recipe is one that my mom used to make all the time in the heat of summer (ya know, when it was 90+ and we didn’t have any A/C!). Rather than cooking over a stove or baking for a long time, she’d make this. It only requires the stove for about 16 minutes, so it doesn’t heat up the house too much.

And, you get many servings of veggies. I can even add veggies I don’t like (like radishes) and not even taste them because of all the other flavors. It’s awesome.

Huzzy loves it and so does his former roommate. In fact, I got his former roommie to take care of the dogs once if I made it for him. Of course, I did!

Vegetable Pizza

Ingredients
-2 cans Pillsbury Crescent Rolls
2 packets of cream cheese
-1 bottle buttermilk ranch dressing (you’ll use probably 16-20 ounces)
-Any veggies you want
(I generally use broccoli, cauliflower, radishes, cucumbers, carrots and celery)

Uncooked dough rolled out.

  1. Preheat the oven according to the directions on the crescent rolls.
  2. Roll crescent rolls into cookie sheet (that has an edge on it) and pat together so there are no gaps. (I don’t always need all of the dough).
  3. Bake crescent rolls according to package directions (until starting to turn lightly brown).

    Choose your veggies.

  4. Let cool completely.
  5. Cut up vegetables into small pieces (less than 1/2 inch in diameter).
  6. Whip cream cheese and buttermilk ranch dressing together (enough dressing to make it creamy but not runny at all). Will be very thick.

    Okay, you didn't get a photo of the entire pizza. It was kinda eaten before I remembered to get one. But you got a photo of the last two pieces before I ate them this evening!

  7. Spread mixture onto cooled dough.
  8. Add vegetable toppings. Load it up… no mixture showing!
  9. Cool in the refrigerator for at least an hour.

You can actually eat it right away, but everyone agrees that it is best when it’s cold. In fact, it’s at its very best the next day! Enjoy!

If you try it, please let me know how you like it.

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7 thoughts on “Mmm… Monday #8: Veggie Pizza

  1. Yummy! We make one too, except we use olive oil with minced garlic instead of ranch and cream cheese. Then we use tomatoes, onion, zuccini and mushrooms and lots of cheese on the top. I’m hungry now 🙂

  2. If you don’t mind can I use your picture to put on my blog for my version of this recipe? I don’t have a camera, and this is the best picture that looks close to mine. Thanks in advance!

  3. Michelle, you can, but please make sure you give me credit for it and a link back to my blog.

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