This Classic Vegetable Pizza recipe starts with a flaky crescent roll crust topped with a rich dill-infused sour cream and cream cheese Ranch dip. It is then piled high with your favorite vegetables, like broccoli, cauliflower, and carrot, and a sprinkling of shredded cheddar cheese. This light but savory appetizer is perfect for family gatherings, holiday parties, and backyard BBQs.
This classic crescent roll crust vegetable pizza is a summertime staple at potlucks for its refreshing taste. It is an easy make-ahead appetizer that travels well. The best thing about our vegetable pizza recipe is that every bite is a perfect ratio of ranch dip, vegetables, and soft crust!
How to Make Classic Vegetable Pizza
The trick to a quick Classic Vegetable Pizza is prepping the vegetables beforehand. That’s the hard work. Then, it’s fairly simple: bake the crust, mix the dip, layer on the toppings, and enjoy!
Ingredients for Veggie Pizza
- 2 – 8oz tubes of crescent rolls, keep chilled until right before rolling out
- 1 8-ounce package of cream cheese, softened
- 1 cup sour cream
- 1- 1 ounce packet of Ranch seasoning mix
- ½ teaspoon dried dill
Preparing vegetables can be quite a task, especially when prepping multiple kinds. There is the washing, slicing, dicing, and shredding. You can prep most vegetables up to 5 days before your event.
These measurements are a guide. Like any pizza, you pick the toppings. Go with what you love and enjoy your custom vegetable pizza!
- ¾ cup finely shredded carrots (about two whole carrots)
- 1 ½ cups fresh broccoli florets chopped
- 1 cup cauliflower florets chopped
- ½ cup red pepper chopped
- 3 green onions chopped
- 1 cup diced cherry tomatoes
- 1 cup shredded cheddar cheese
Directions for Classic Vegetable Pizza
On a large cookie sheet, roll out the crescent rolls into a single layer. Then pinch the seams of the rolls together while stretching and molding the dough to fit the pan. Next, bake the crust at 375°F for 10 minutes or just until the bottom of the crust is golden brown. Cool completely.
Next, beat the softened cream cheese and sour cream in a medium bowl with an electric mixer until smooth. Mix in the Ranch packet and dried dill. Then evenly spread this dip over the cooled crust.
Finally, layer on your vegetables. Starting with the large pieced ones first. Lastly, top with a sprinkle of shredded cheddar cheese.
Chill before serving. Then, cut it into bite-size rectangles. Enjoy!
Can you make ahead Classic Vegetable Pizza?
Yes, this vegetable pizza is great made ahead. Make it the day before an event, saving the tomatoes and cheese until later so the crust doesn’t become soggy. Then add the tomato and cheese an hour before serving.
More Tips for a Great Vegetable Pizza
- Use a food processor on pulse mode to help speed up veggie prep. You want the vegetables finely chopped but not completely pulverized. Please do not overdo it.
- A loaded vegetable pizza has many flavors and is divine, but a simple vegetable pizza is just as yummy. For large parties, please keep it simple and cater to the majority.
- Using a cookie sheet instead of a baking pan with raised edges makes for easier cutting and serving. The size of the cookie can vary slightly.
- Smaller slices/squares are more sturdy and easier to handle, especially for parties with little kids.
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Classic Vegetable Pizza
Ingredients
- 16 ounces crescent roll dough (2 tubes of 8 ounce)
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 ounce Ranch seasoning(1 packet)
- ½ teaspoon dried dill
Vegetables
- ¾ cup carrots finely shredded
- 1½ cups broccoli florets chopped
- 1 cup cauliflower florets chopped
- ½ cup red bell pepper chopped
- 3 green onions chopped
- 1 cup cherry tomatoes diced
- 1 cup shredded cheddar cheese
Instructions
- On a large cookie sheet, roll out the crescent rolls into a single layer. Then pinch the seams of the rolls together while stretching and molding the dough to fit the pan. Next, bake the crust at 375°F for 10 minutes or just until the bottom of the crust is golden brown. Cool completely.
- Beat the softened cream cheese and sour cream in a medium bowl with an electric mixer until smooth. Mix in the Ranch packet and dried dill. Then evenly spread this dip over the cooled crust.
- Layer on your vegetables. Starting with the large pieced ones first. Lastly, top with a sprinkle of shredded cheddar cheese.
- Chill before serving. Then, cut it into bite-size rectangles. Enjoy!
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