I've had this pizza once before, and I thought it was amazing. It's usually served as an appetizer, but I knew my family would accept it just fine as a quick lunch after church. Today, I baked the crust when I got up and assembled later in the day when we were ready to eat. It's super fast to prepare when the crust is already cool and ready to go!
Here is the recipe (adapted from www.pamperedchef.com,)
2 8 oz packages of crescent rolls
1 8 oz brick of cream cheese (softened)
1.5 tablespoons of mayo
1.5 tablespoons of sour cream
1 teaspoon of minced garlic
1 teaspoon of dill
salt and pepper to taste
2 cups of assorted veggies (very finely diced)
1/4 cup of grated cheese
(For my veggies, I used broccoli and carrot slaw and broccoli crowns. I intended on adding radishes, but I forgot to buy them! I definitely recommend using "dry" veggies to keep everything from getting soggy. That way, leftovers will hold up just fine in the fridge for a day or so.)
Preheat oven to 350°F. Unroll crescent dough; separate into sixteen triangles. On a baking stone arrange triangles in a circle with points in the center and wide ends toward the outside. (I placed mine around the edges and let them overlap a little. I filled the center with a leftover crescent, and I had two leftover that I rolled and baked when I baked my crust.) Using a rolling pin, roll the dough to press the seams together. Trim any excess. Bake 12-15 minutes or until light golden brown. Remove from oven; cool completely.
- Combine cream cheese, mayonnaise, sour cream, garlic pressed with Garlic Press and dill weed. Season with salt and black pepper; mix well.. Spread cream cheese mixture evenly over crust.
- Dice all of the veggies in to a fine dice.
- Sprinkle vegetables and grated cheese over pizza.
- Slice and serve!