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Veggie Pizza
5 from 26 votes

Veggie Pizza

Veggie Pizza features crescent roll dough baked to a golden crust topped with a creamy mascarpone and yogurt herb spread, layered with a colorful array of fresh vegetables like broccoli, carrots, peppers, tomatoes, and olives. Fresh herbs and spices enhance the flavor, and the chilled pizza is cut into squares for serving, offering a bright, fresh-flavored appetizer or light meal.

Total Time
2 hrs
Servings: 10
Course: Appetizer
Cuisine: American

Ingredients

  • 2 crescent roll dough 8-ounce rolls
  • 12 ounces mascarpone cheese softened
  • 3/4 cup yogurt full fat or 2%, plain, Greek
  • 1/2 teaspoon oregano dried
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups broccoli chopped florets
  • 2 carrot spiralized (or chopped or grated, large
  • 1 cup bell pepper red, green, yellow, etc, diced
  • 1 cup grape tomatoes quartered
  • 1/2 cup black olive sliced
  • 1/2 cup green onion sliced
  • 1/2 cup radish sliced
  • 1/4 cup dill fresh, torn
  • 2 tablespoons basil fresh leaves
  • 2 tablespoons oregano fresh leaves
  • 2 tablespoons chive fresh
  • salt
  • black pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Press the crescent roll dough into a 9x13 inch pan so it's in a single layer. Bake for 10 to 12 minutes, until golden brown. Let cool completely.
  2. In a large bowl, stir together the mascarpone, yogurt, oregano, dill, garlic powder, smoked paprika, onion powder, salt and pepper until combined. Once mixed, spread it all over the cooled crescent roll dough. Add all the veggies on top: the broccoli, carrots, peppers, tomatoes, olives, onions, radish, fresh dill, basil, oregano and chives. Sprinkle the entire thing with salt and pepper. Refrigerate the pizza for at least 1 hour before serving.
  3. When ready to serve, cut into squares.