Thin Crust Fresh Veggie Pizza
Cook time
Total time
Fresh vegetables atop crispy crust and creamy base provide a burst of color and nutrition for your appetizer table!
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
Fresh veggies – approximately ⅓ cup each of the following:
  • 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
  1. Preheat oven to 375 degrees.
  2. Unroll crescent dough on center of ungreased 10x15 baking sheet Press dough thinly without tearing, to cover bottom and side of sheet forming crust.
  3. Bake for 11-14 minutes or until golden. Cool.
  4. Mix cream cheese, sour cream, dill, garlic and Italian seasoning until smooth.
  5. Spread cream cheese mixture over cooled crust.
  6. Top with vegetables and bacon, sprinkling each on evenly over the cream cheese mixture.
  7. Can serve immediately, but best if refrigerated for an hour before serving.
Recipe by A Pinch of Joy at