Cold Vegetable Pizza with Dill
Cold vegetable pizza is a common sight at family gatherings and social events. It is easy to prepare, and a lot more interesting than a plain old veggie tray. This quick and easy appetizer is one that almost everyone enjoys, and one of the nice things is that it can be changed to suit the contents of your fridge. While broccoli, carrots, and cauliflower are the most popular, there are many other options that work, including sweet onions, tomatoes and more.
Unlike some other cold vegetable pizza recipes, this one includes dill, which prevents the pizza from being bland. Try preparing everything in advance, including prebaking the crust, making the topping, and chopping all vegetables. That will result in quick assembly and a more flavorful sauce, since the flavors have been allowed to mingle. Do not assemble the pizza early, though. The sauce can make the crust soggy if they are in contact for too long.
Some cold pizzas are just the leftovers of hot ones. Some of us will enjoy cold pizza for breakfast the following morning after ordering or making one, while others will have it cold for lunch.
Some pizza recipes are supposed to be served cold though, such as ones with a mayonnaise and cream cheese sauce or those with a raw vegetable topping. Others are baked in the oven and served hot but with salad ingredients like lettuce and raw tomato slices on top as a cold garnish. This pizza is topped with a creamy sauce and then your choice of raw or cooked (or some of each) veggies.
- 2 eight ounce packages crescent roll dough
- 1 eight ounce package cream cheese, softened
- 1 tablespoon mayonnaise
- 1 clove garlic, minced
- ½ teaspoon fresh or dry dill weed
- 1 tablespoon dry ranch seasoning
- Ground black pepper, to taste
- 2 cups vegetables of your choice cut into bite size pieces
- 1 cup shredded cheese, such as cheddar or Monterey jack
- Preheat oven to 375 degrees F.
- On a large pizza or baking sheet, unroll sheets of dough. Cover pan or form a square or circle. Press fingers over the dough to seal seams and perforations, and then bake twelve to fifteen minutes, or until lightly browned on top. Allow to cool.
- Combine spices, cream cheese, and mayonnaise. Spread onto cooled crust evenly and top with cheese and vegetables. Cut into squares and keep cool until ready to serve.
This unusual pizza is made with a dinner roll dough crust, which is not authentic Italian of course, but it does work really well here, especially when teamed with such a tangy, rich and creamy sauce. The last thing to do is add cheese and vegetables, and that is where you can take your pick from your favorite cheese and veggies, so get creative with the combination used. Tomato and bell pepper is nice, or consider olives, mushrooms, pineapple chunks, artichoke, or anything else you fancy adding. The saying ‘anything goes’ is perfectly apt for this pizza, so just add your favorite ingredients.
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