Vegetable Pizza is the ultimate party food: Always a hit, never any leftovers! It’s also the tastiest way to eat vegetables, ever.
So here’s the thing about classic recipes such as Vegetable Pizza: They really ought to be left alone.
Yes, I love using whole-food ingredients as much as the next person. I adore making everything from scratch. There was even a time where I made this recipe using puff pastry because it seemed like a better idea…. but you know what?
This recipe was meant to be made on store-bought crescent rolls that pop out of a can. This recipe was meant to be made with a packet of dry Hidden Valley Ranch dressing mix.
You can’t dress this recipe up in fancy pants and think it’s going to be better. Nothing beats the classic version. That’s why it’s The Classic Version.
In the event that you truly hold a grudge against crescent rolls (a belief I completely understand), I’d love to recommend that you substitute my homemade crescent rolls. And if that’s too much work, store-bought puff pastry definitely fits the bill here, too. I’ve tried it. It’s great! The flakiness just makes eating the veggie pizza a little messier.
Cream Cheese Blend
You can certainly do a homemade Ranch dressing blend of spices (see notes), but the best way to enjoy Vegetable Pizza is to add in a packet of dry Hidden Valley Ranch. That’s the way Mom makes it, and that’s the way it tastes the best.
Top it Off!
As for the toppings, that’s where your fun and creativity comes in. I love a classic combination of broccoli, cauliflower, and carrots plus one or two extras such as tomatoes, bell peppers, scallions, or black olives. And of course, shredded cheddar cheese. Use whatever knocks your socks off!
Make it Ahead
One of my favorite features of Vegetable Pizza is how it is ripe for being made in advance. You can bake the crust a day in advance, mix up the cream cheese blend the night before, and even chop all your vegetables. Assemble everything an hour before your event, or if you’re travleing, transport the components separately and assemble at your destination..
Need something that tastes a lot like this but travels even more easily? Try my recipe for Vegetable Tortilla Roll Ups.
Yield: 16 servings
- 2 packages refrigerated crescent rolls
- 2 (8 oounce) packages cream cheese, softened
- 1 cup mayonnaise
- 1 package dry Ranch salad dressing mix (see notes)
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
- 1 cup chopped or shredded carrots
- 1 cup shredded cheddar cheese
- ¼ c. each additional chopped vegetables such as bell pepper, tomato, scallions, or black olives
- Preheat oven to 375ºF. Line a 9-inch by 13-inch baking sheet with parchment paper or aluminum foil. Unroll crescent roll triangles and arrange into rectangles to from a crust, pressing the seams together.
- Bake the crust according to the package instructions, about 12 to 15 minutes or until golden brown. Remove from oven and cool completely, at least 30 minutes.
- Meanwhile, in a medium bowl, combine cream cheese, mayonnaise, and salad dressing mix. Chill in refrigerator to blend flavors while crust cools.
- Spread the cream cheese mixture over the cooled crust. Top with broccoli, cauliflower, and carrots. Sprinkle with cheese and any additional vegetables, if using.
- Chill at least one hour before slicing to serve.
- To make ahead, bake the crust, cool completely, and cover with plastic wrap overnight. The cream cheese mixture can be made up to 1 day in advance, and all vegetables can be prepped in advance too.
- To make your own Ranch seasoning blend, in a small bowl combine 1 Tablespoon dried parsley, 1 teaspoon dried chopped onion, 1 teaspoon dried dill, 1 teaspoon garlic powder, and ½ teaspoon dried basil. Blend with the cream cheese and mayonnaise in Step 3.