This is an old standby and always a big hit.
You can bake the crust ahead or just buy a prebaked pizza crust.
Use mandoline, chopper and knives for veggies
Batter bowl, Spatula
add garlic and use the garlic press
Bar pan if you do the crescent rolls crust.
Shred cheese with Mandoline or use parmesan and use the microplane.
Pizza cutter
Cool Veggie Pizza:
1 can (8 oz.) refrigerated crescent rolls
1 pkg (8 oz.) cream cheese, softened
1-1/2 tsp. mayonnaise
1 tsp. Dill Mix or dill weed
salt & pepper to taste
2 cups of a variety of fresh vegetables: zucchini,
mushrooms, carrots, green & red peppers, green
onions, seeded tomatoes, seeded cucumbers, etc.
1 oz. (1/4 c.) shredded cheddar cheese, if desired
Preheat oven to 350 degrees. Spread crescent roll dough onto 13-inch baking stone and pinch seams together (you can probably use a cookie sheet as well). Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely. Blend cream cheese, mayonnaise, dill weed, salt & pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables. Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired. Refrigerate before serving.
Yield: 8-10 appetizer servings
Melanie
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