This veggie pizza is one of my favorite things to take to share with a crowd. I forgot about it for a few years, but then was really excited when I remembered it. My friend, Julia, has a great recipe for it on her blog with some fun twists (like different dressings you can use for the "sauce").
The "sauce" layer is a simple cream cheese ranch spread. It's simple and easy and yummy. If you have any leftover you should probably smear it on a cracker or dip some veggies into it. Yum!
The topping options are endless. You can do any combination of veggies: broccoli, cucumbers, bell peppers, little tomatoes, etc. I like to shred carrots over the top. It's like the cheese on a traditional pizza.
2 tubes refrigerated crescent roll dough
1 8 oz brick cream cheese, softened
1/2 envelope (or around 2 T.) dry ranch dressing mix
2 T. or more buttermilk or milk
Veggies for topping (grated carrot, chopped cucumbers, broccoli, bell peppers, grape tomatoes, etc.)
Rill out crescent roll dough to form a seamless crust in a greased cookie sheet. Bake according to directions on cresent roll package (or in a 375 degree oven until lightly browned, about 10 minutes), Let crust cool.
Whip cream cheese with ranch dressing mix until cream cheese is smooth and fluffy. Add enough buttermilk to make a nice spreading consistency. Spread cream cheese "sauce" on top of cooler creaent roll crust.
Prepare veggies by chopping into bite size pieces. Sprinkle on top of crust/sauce.
Chill for an hour or so before serving.
Makes 24 slices.