Cold Veggie Pizza
Layered with crescent rolls, a ranch-seasoned cream cheese, Cheddar cheese, and loads of bright and crunchy vegetables, this is the best veggie pizza recipe I’ve ever made! It is perfect for cookouts, holidays or even a light lunch.
Ingredients
- 2 tubes crescent roll sheets
- 12 ounces cream cheese softened
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 cup shredded cheddar cheese optional
- 4-5 cups chopped or sliced veggies
Instructions
- Preheat oven to 375°F. Unroll each sheet of crescents on a half sheet pan, joining the seams in the center. Bake for 12-14 minutes or until crust is golden brown and puffy. Remove from oven and allow to cool.
- Meanwhile, beat together the cream cheese, yogurt, mayo, onion powder, garlic, dill and parsley. Season to taste with salt and pepper.
- Spread the cream cheese mixture evenly over the crust. Top with shredded cheese, if desired.
- Sprinkle the veggies evenly over the crust and press them in a bit. Cover with saran wrap. Store in the fridge until ready to serve. The pizza will last for a few days but is best served within 2-8 hours.
Notes
- Sour cream can be substituted for the Greek yogurt.
- If you can't find crescent sheets, you can substitute crescent rolls, but you will have to roll out the dough, so the seams are no longer visible.
- My favorite veggies to use are sliced mini bell peppers, chopped cucumbers, sliced and halved radishes, broccoli and quartered cherry tomatoes.
- The crust can be baked, cream cheese assembled, and veggies prepped in advance. I recommend waiting to assemble the pizza until two hours or less before serving.
Tried this recipe?Let us know how it was!