Gina Rae Mitchell

Gina’s Veggie Pizza

Gina’s Veggie Pizza is my go-to dish for parties, carry-ins, picnics, etc. It’s always a big hit and super simple to make. The request for me to make it usually comes in the same breath as the party invitation. The recipe lends itself well to doubling for those large gatherings. Even the kids love it, maybe because it has pizza in the name. There is that added bonus of sneaking in some vegetables for the kids. I am so happy to share my recipe with you. My husband always says “nothing makes you happier than seeing people eat the food you make”. He is so right. I would cook all day as long as my family & friends kept eating. Thanks to this blog, I now have a way to share my food with the world!

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Now on to the recipe. I hope you enjoy it.

 

Gina’s Veggie Pizza

*Press 2 tubes of crescent roll dough into a jelly roll pan, two pizza pans or a 9×13 (thicker pizza). For ease of taking along & not worrying about your pans, disposable aluminum pans are great. I like to use Pillsbury Crescent dough sheets but regular crescent roll dough will work just fine. Bake at 350 degrees for about 10 minutes. Your oven may vary so simply bake until the edges are golden brown. Cool completely.

     
*Mix together 2 – 8oz blocks of cream cheese ( or an equivalent amount of reconstituted cream cheese ) , 1 package of Hidden Valley ranch dressing mix, 1 package of Good Seasons Salad Dressing mix, 3/4 cup of mayo or Miracle Whip, 1/4 cup of sour cream (or the equivalent amount of reconstituted sour cream). If you live in a rural area like I do, you learn to keep dried staples in the pantry so you don’t have to wait until you make a trip to the store to make your favorite foods. Adjust the mayo & sour cream to your preference of moisture & taste. Spread evenly over the baked crust.

*Finely chop your favorite veggies. I use broccoli, cauliflower, carrots, green onions & cucumber as my main base. Then I add whatever I have on hand or in the garden. Radishes & tomatoes are great to add flavor & color. Using a mix of veggies will keep any single flavor from becoming too dominant. I mix them all together in a large bowl and then spread over the top of the cream cheese mixture.

*Top with shredded cheese and chill for at least an hour.

Side note: If messy eaters bother you, you can mix all the veggies & shredded cheese into the cream cheese mixture. This prevents any toppings from falling off but I don’t think it looks as appetizing.

Ingredients:

• 2 – tubes of crescent roll dough sheets or rolls
• 2 – 8oz blocks of cream cheese (this can be low fat but you may need to adjust wet ingredients for better consistency)
• 1 – pkg Hidden Valley ranch dressing mix
• 1 – pkg Good Seasons salad dressing mix
• 3/4 cup – mayo
• 1/4 cup – sour cream
• Approximately 4 cups of finely chopped veggies
• 2 cups – shredded cheese

This will keep well for several days in the refrigerator but…. It never lasts that long around here. 

Let me know if you give Gina’s Veggie Pizza a try. I would love to hear your comments.

Gina R

If you like this one, you might like my Quick & Easy Lasagna recipe. It’s also great for parties & carry-in dinners. You can even make it ahead & freeze it.