The veggies listed in the recipe are ones I use most often, but feel free to toss any veggie you have on hand into this pizza. It will work!
My recipe is based on the original, but I made a few changes to make it less expensive to make and, in my opinion, taste better too. I will say that the brand name crescent rolls are the best. I tried a store brand of the rolls and they didn't work as well for this recipe.
You'll need the following ingredients:
- 2 tubes Pilsbury Crescent rolls (8 ounces each)
- 8 ounces sour cream (store brand)
- 1 envelope Ranch dressing mix (dry, store brand)
- 1-2 teaspoons horseradish (to taste)
- 1/4 teaspoon sea salt
- 1/8 teaspoon pepper, freshly ground
- 2 cups fresh mushrooms, sliced or diced (your preference)
- 1 cup tomatoes, chopped
- 1 cup broccoli florets, bite-size
- 1/2 to 3/4 cup peppers - use one color or a mixture of green, red, yellow, orange
- Olives, sliced (optional)
- 1/2 cup green onions, chopped
How to Make Vegetable Pizza
Preheat the oven to 375 degrees Fahrenheit.
Separate the crescent rolls into long rectangles and lay them on the bottom of the greased pan to make the crust. Pinch together the edges to make the bottom crust. Bring the dough up the sides of the pan about 1-inch.
Bake the dough for about 14 to 19 minutes, or until it is golden brown. *Every oven is different, so keep an eye on it, especially the first time you make it.*
Mix together the dry Ranch dressing packet with the sour cream for the sauce. Next, add the sea salt, horseradish and pepper to the sour cream mixture. Once you have a creamy, smooth consistency, spread the sauce evenly over a the cooled pizza crust.
Cut the pizza into bite-size pieces or dinner size pieces (your preference) and display on a pretty serving tray. Be prepared for friends and family to ask for the recipe!
Do you have a favorite recipe you'd like to share? I'd love to hear about it.