Thin Crust Fresh Veggie Pizza
Author: A Pinch of Joy by Charlene Vance
Recipe type: Appetizer
Serves: 32
- 2 cans refrigerated crescent dinner rolls
- 1 8 ounce package cream cheese, softened
- ½ cup sour cream
- 1 teaspoon dried dill
- ¼ teaspoon garlic powder
- ½ teaspoon Italian seasoning or to taste
- Salt and pepper to taste
- Broccoli florets, chopped coarsely
- Cucumber slices, quartered
- Roma or grape tomatoes, halved
- Shredded carrot
- Green, red and/or yellow peppers, diced
- 3 green onions sliced
- 3 Tablespoons bacon pieces
- Preheat oven to 375 degrees.
- Unroll crescent dough on center of ungreased 10x15 baking sheet Press dough thinly without tearing, to cover bottom and side of sheet forming crust.
- Bake for 11-14 minutes or until golden. Cool.
- Mix cream cheese, sour cream, dill, garlic and Italian seasoning until smooth.
- Spread cream cheese mixture over cooled crust.
- Top with vegetables and bacon, sprinkling each on evenly over the cream cheese mixture.
- Can serve immediately, but best if refrigerated for an hour before serving.
Recipe by A Pinch of Joy at https://www.apinchofjoy.com/2015/01/thin-crust-fresh-veggie-pizza/
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