-2 packages of crescent rolls
-2 8oz. blocks of cream cheese
-2 heaping TBSP of mayonnaise
-2 packets of Hidden Valley Ranch seasoning
-Red Bell Pepper (cut into small slices)
-Orange and/or Yellow Bell Pepper (cut into small slices)
-Black Olives (drained and cut into small slices)
-Broccoli (snipped into tiny florets)
-Cauliflower (snipped into tiny pieces)
-Few handfuls of shredded cheddar cheese
Spread the two packages of crescent rolls onto a greased cookie sheet to make one pizza crust. Bake at 350 degrees for 8-10 minutes until lightly browned.
Combine cream cheese, mayo, and ranch seasoning with a mixer until blended together. Spread onto the cooled crust leaving a small section of crust exposed around the edge. Place veggies onto pizza and then gently press toppings into cream cheese once all veggies are placed. Sprinkle with cheese. That's it!
Use a thin, sharp knife to cut pizza into small squares (taking care not squish the toppings while you slice). Refrigerate until ready to serve.
The down-low on the veggies: There is really no set measurement as to how much of each to use. I general cut the entire peppers into slivers and then save the rest for use in a salad later on. As I am adding each different veggie to the pizza, I place them by hand to assure each piece will have a little of each veggie for optimum flavor. The listed veggies are my favorite to use but Granny always added tomato and fresh mushroom to her version (and didn't use peppers or cauliflower). You can definitely mix and match to create your own favorite! There's really no limit.
This recipe is vegetarian and will make enough for a gathering of 10-12 people if you cut the pizza into 2x2" squares!
From my pink kitchen to yours,