PIZZA TO BRING IN THE NEW YEAR
Its time for a last minute recipe on New Years Eve! We’re going ham this year… just kidding I’ll likely be falling asleep by 10pm.
So this is my most favourite recipe in the entire world. Pizza and veggies, how could it not be? I could seriously eat this for the rest of my life and never get tired of it. Now this isn’t the healthiest but it is god damn delicious. It does have raw veggies… so it really isn’t too bad, right? Any occasion I have a chance to make something it is likely to be Cold Veggie Pizza.
I remember the first time I ate this, I must of been in grade five or so. We were at a neighbours Pampered Chef party and this cold veggie pizza was made. Isn’t it weird the random stuff we remember? But yet, I can never seem to remember the important things in my daily life though. My mom has made it tons of times on holidays or special occasions and now I’ve taken over for her. My brother even thought it was my recipe! Our power has been out due to the weather so today I`m at my mamas and she`s helping out. Of course she didn’t know till I dragged her into it.
Its is a fairly easy recipe and doesn’t require too much kitchen knowledge… so let’s get to it!
I am making a double batch today because I have to share the pizza love! This recipe is definitely easy to divide.
Here is your shopping list!
- 4 Pillsbury Crescent Rolls
- 2 8oz. blocks of cream cheese
- 2 packets of powdered Ranch dip
- 125 mL. Mayonnaise or Whipped Dressing
- 250 mL. Sour Cream or Greek Yogurt
- Two large heads of brocoli
- Three peppers (I prefer red but orange or yellow works too)
- 1-2 bundles of green onion
- Cheddar or marble cheese
You can get creative! Customize your pizza to your preference by adding grated carrots or beets, cucumber or any other vegetable of your choosing.
Our first step is to roll out flat onto a large cookie sheet two packages of Pillsbury Crescent Rolls. Pinch together the seams, or roll out flat with rolling pin. Bake at 375 C for 10-15 minutes. I find different ovens vary for cooking times but look for a nice golden brown dough.
While your packets of dough are baking now is your time to whip up your cream cheese spread.
For our double batch today we used 2 8oz. blocks cream cheese, 1 cup of sour cream, 1/2 cup of mayonnaise and 1.5 packs of powdered Ranch dip. Original recipe calls for two but I find it to be almost too much – so this will be based on taste preference. Combine all ingredients and use an electric mixer till your spread is light and fluffy. Place in fridge until ready to use.
Your dough should be baked to a nice golden brown and set on cooling racks while we finish the rest of our prep.
Time to cut our veggies! I really like to load this pizza up with vegetables as much as I can. I prefer to use 8-ish cups of vegetables. Which ended up being two large heads of brocoli, three peppers and 1.5 bundles of green onions. I usually prefer all red peppers because they stand out and it really looks pretty but they weren’t looking so great in the store so I used red, orange and yellow. Chop your vegetables up fairly small and mix together in one bowl. I find the smaller they are cut the less messy the pizza is to eat – as it will stick to your spread easier.
Our spread has chilled and our dough base cooled down enough. Time to put on the good stuff!I put my mama to work here but I also just think she may of become excited that I was almost done and it was almost time to eat (I know I was).
Divide the cream cheese spread so you have enough for all your bases and apply as evenly as you can. Top with your mixed vegetables and lightly press into the cream cheese spread. This helps them stick a bit better. Lightly sprinkle grated cheese (I think I used no more than 1/2 a cup) on top. The last and final step is to place your pizza in the fridge to chill for 1-2 hours. I know, its crazy you actually have to wait to devour this goodness. It’s hard but you can do it!
Ta-da! You’ve just made the best pizza in the world! I hope you all have an amazing night bringing in the New Year.
Let me know in the comments what you think of this recipe and if you want to see more in the New Year!