A classic veggie pizza recipe made with crescent roll dough, a mixture of cream cheese, sour cream, and ranch salad dressing, and topped with chopped vegetables and cheese. Serve this cold pizza for brunch or as an appetizer.
This is a quick and easy recipe that is a hit at family gatherings, parties, or bridal and baby showers. It adds a nice amount of color to a buffet and also a savory component to balance out all of the sweets that are usually available.
It will also quickly become a favorite to bring to a work potluck. You might even convince those co-workers who disdain vegetables to give this recipe a try.
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Veggie Pizza Toppings
You can use a variety of vegetables for this veggie pizza appetizer; basically whatever you like. Try chopped broccoli, cauliflower, shredded carrots, red, yellow, and green peppers, sliced green or black olives, mushrooms, quartered cherry tomatoes, radishes, green onions, or cucumbers. I would suggest finely chopping the vegetables into bite sized pieces.
This is also a nice recipe for your children to help in the kitchen as they can learn cutting and baking skills while you supervise.
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Try to incorporate some color into the pizza by using a variety of vegetables, especially if you have some of these items growing in your own garden.
One word of note: If you are going to use fresh tomatoes on here, make sure you seed the tomatoes. Seeding the tomato means you cut the tomato in half and scoop out the fleshy middle. You then just use the outside portion of the tomato and dice it. This saves your pizza from becoming watery from the tomatoes.
You can bake the crust ahead the night before if you are in a pinch for time, but wait to add the dressing mixture and cheese/vegetables until 1-2 hours before serving or the crust will start to become soggy.
I recommend eating this veggie pizza the same day it is prepared for the best taste and crunch. It will keep for 1-2 days in the fridge, but the crust will become soggy over time.
Previous Comments
“Totally loved this!!! Will def make it again and again!!!” – Donna C. via FB
“YUMMY” – Kim G via FB
“So delicious!! Will be making again!” – Dee M. via FB
Classic Veggie Pizza Recipe
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Classic Veggie Pizza Recipe
A classic veggie pizza recipe made with crescent roll dough, a mixture of cream cheese, sour cream, and ranch salad dressing, and topped with chopped vegetables and cheese.
I like to let them sit in a colander and air dry, but if you don't have the time for that, you can place them on a clean kitchen towel and pat them dry. If there's any water clinging to the veggies when you add them to the pizza, it will make it soggy.
Want something on the side? You can never go wrong with pizza and salad! This veggie pizza is great with my Italian chopped salad, Caesar salad, or arugula salad.
Domino's Veggie Paradise pizza is a vegetarian pleasure that combines a variety of tastes on a crispy crust. For veggie lovers, it's the definition of pizza perfection, loaded with a variety of vibrant and fresh vegetables like bell peppers, olives, onions, and juicy tomatoes.
The nation's least favorite pizza topping is anchovies: 29% say it's their least favorite. You could say anchovies are polarizing but people lean hard to one pole: Only 1% name them as their favorite topping. Jalapeños (8%), pineapple (6%), eggplant (6%), broccoli (5%), and mushrooms (5%) follow — far behind.
Consider grilling, roasting or sautéing vegetables before putting them on the crust; this not only adds another element of flavor to the toppings, but releases much of the moisture. Be sure to use a slotted spoon when removing them from the pan and place them on a paper towel at room temperature.
A baking steel helps the underside of your pizza brown and crisp to perfection. The recommended option is a baking steel, which most home pizza bakers prefer. A baking steel has significant thermal mass, plus it excels in an extra category: thermal conductivity.
The steam from the base can't escape, so it condenses on your crispy surface and turns it wet and soggy. Use a pizza stone or a pan with holes to get a crispy pizza crust. A pizza stone will keep your pizza hot and its porousness will absorb some condensation.
It is generally not recommended to eat pizza that is more than 3-4 days old, even if it was stored in the refrigerator. After 4 days, you run the risk of getting a food-borne illness, such as Salmonella, norovirus, or other diseases. The USDA states: "Leftovers should be eaten within 3-4 days.
Use your favorite or what you have on hand. Some other ideas include: zucchini or yellow squash, bell peppers, corn, broccoli, tomatoes or sun dried tomatoes, eggplant, greens (spinach, kale, or arugula). And I always finish my pizza with fresh basil, crushed red pepper flakes, and a little Parmesan cheese.
The USDA's food safety guidelines state that leftover pizza will last in the refrigerator for up to four days — provided the two-hour rule was followed beforehand. To properly refrigerate your leftover pizza, wrap it tightly in foil or plastic wrap or store it in an airtight container.
Fiber Content: The abundance of vegetables on a veggie pizza provides dietary fiber, aiding digestion and promoting a feeling of fullness, which may help in weight management.
Crunchy peppers, juicy tomatoes, onions, sweetcorn and mushrooms are paired with a blend of carefully curated Italian-style cheese for a celebration of flavours that's perfect at any time of the day.
The top 5 veggies for pizza toppings are spinach, mushrooms, bell peppers, tomatoes, and red onions, and they can be combined with other toppings and herbs and spices to create delicious pizza combinations.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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