I was going to make gnocchi for today’s recipe, but after reading through the recipe and realizing the small amount of time I had I decided to change my recipe at the last minute. I had already begun cooking the potatoes for the gnocchi though, so I just turned them into mashed potatoes instead and began making the delicious vegetable pizza you will see below.
Normally when I make pizza it is composed of a thick dough, thick amounts of sauce, loads of cheese, and (before going vegetarian) meat. Instead, a vegetable pizza has heaping amounts of vegetables which really make the pizza taste fresh and delicious. It still isn’t the most healthy thing because of the large amount of cream cheese which replaces the sauce, but it can’t all be healthy.
This recipe comes directly from Pillsbury and although I have searched for other recipes, this one has been the best so far. The crescent dough is the perfect combination of light with a little crisp and the vegetables compliment the cream cheese sauce with utter perfection.
- 1 package (8 oz) cream cheese, softened
- 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
- 1/2 cup sour cream
- 1 teaspoon dried dill weed
- 1/8 teaspoon garlic powder
- 1/2 cup small fresh broccoli florets
- 1/3 cup quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped3/4 pint of grape tomatoes
- 1/4 cup shredded carrot
- Preheat the oven
- If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1 – inch pan, place dough; press in bottom and up sides to form crust.
- Bake 13 to 17 minutes or until golden brown. Allow the dough to cool completely (30 minutes)
- In a small bowl mix the cream cheese, sour cream, dill and garlic powder until smooth. Spread over the crust, top with vegetables and serve immediately. Alternatively cover the pizza and refrigerate.
Until next time,
The Part Time Vegetarian