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Vegetable Pizza
Veggie pizza is a classic party appetizer, with a buttery crescent roll crust, cream cheese, and fresh veggies. This version is even better!
Prep Time
20 mins
Cook Time
12 mins
Total Time
1 hr 2 mins
Servings:
6
servings
Calories:
444 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
For the Crust:
- 2 crescent roll dough or whole wheat pizza dough, 8-ounce cans
For the Cream Cheese Topping:
- 8 ounces cream cheese Neufchatel or regular cream cheese, softened to room temperature, reduced fat
- 1 cup plain Greek yogurt nonfat or low-fat
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill weed or 1 tablespoon chopped fresh dill
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
For the Veggies & to Finish:
- 1 cup broccoli about ½ small head, finely chopped florets
- ¾ cup cheddar cheese divided, shredded sharp
- 1 cup carrot about 2 medium, shredded
- 1 red bell pepper diced (about 1 cup)
- ¼ cup green onion thinly sliced
- black pepper optional, freshly ground
Instructions
- Make the crust: Place a rack in the center of your oven and preheat to 375°F (for crescent rolls) or 425°F (for regular pizza dough). Line a large rimmed baking sheet with parchment paper.
- If using crescent roll dough, unroll the tubes onto the parchment and line up the triangles so you form a single flat crust. Pinch the seams together. If using pizza dough, roll it out on a lightly floured work surface into an approximate 11x14-inch rectangle, working from the center outward. Gently transfer it to the baking sheet, then poke all over with the tines of a fork. (You can also roll the dough onto a sheet of parchment, then lift it with the paper onto the baking sheet.)
- Bake until the crust is light golden brown, about 12 to 15 minutes (the time is the same for both crescent dough and pizza dough). Let cool for at least 30 minutes.
- While the crust cools, make the cream cheese topping: In a medium bowl, stir together the cream cheese, Greek yogurt, garlic powder, onion powder, dillweed, salt, and cayenne (if the cream cheese is soft, you don’t need a mixer).
- To assemble, spread the cream cheese mixture over the crust like “sauce,” leaving a thin border of crust all the way around. Sprinkle with the broccoli, lightly pressing it to adhere to the cream cheese. Add half of the cheese and the bell pepper, then lightly press again. Finish with the carrots, remaining cheese, and green onions. If desired, crack black pepper over the top.
- Slice and enjoy immediately, or for best results, cover and chill for at least 1 hour or up to 8 hours. Slice and enjoy!
Cup of Yum
Notes
- TO STORE: Store leftover veggie pizza in an airtight container in the refrigerator for up to 4 days. Enjoy it chilled or at room temperature.
- TO FREEZE: Because of the fresh veggies in the topping, this is not a recipe that freezes well.
- TO STORE: Store leftover veggie pizza in an airtight container in the refrigerator for up to 4 days. Enjoy it chilled or at room temperature.
- TO FREEZE: Because of the fresh veggies in the topping, this is not a recipe that freezes well.
Nutrition Information
Serving
1(of 6)
Calories
444kcal
(22%)
Carbohydrates
41g
(14%)
Protein
13g
(26%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.002g
(0%)
Cholesterol
36mg
(12%)
Potassium
350mg
(7%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
4856IU
(97%)
Vitamin C
48mg
(53%)
Calcium
217mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 444
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 444kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 13g | 26% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 36mg | 12% |
| Potassium | 350mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 4856IU | 97% |
| Vitamin C | 48mg | 53% |
| Calcium | 217mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.