When it comes to veggie pizza, there are countless recipes, but many rely on a ranch-style dressing. Personally, I prefer a dill-based version. The savory, aromatic flavor of dill complements fresh vegetables beautifully, enhancing their natural taste without overpowering them. This is my go-to recipe, one that I enjoy at home and make for every gathering—it’s always a hit!
Ingredients:
8 oz. crescent roll dough (homemade or use premade in a can if needed)
8 oz. Cream Cheese (softened- at room temperature)
2 cups Sour Cream
1 Tbsp. Dill Weed
1/2 tsp. Garlic Powder
1/2 tsp. Celtic Salt
Favorite Veggies – suggestions include – carrots, cauliflower, broccoli, and red bell pepper ( all cleaned, sliced, and chopped to 1/2 inch pieces)
1 1/2 cup freshly shredded cheddar cheese
Instructions:
- Roll out crescent dough on a large rectangular baking sheet. Bake as directed by recipe or package instructions.
- Allow to cool.
- In a large mixing bowl, cream together the cream cheese, sour cream, dill weed, garlic powder, and salt. Once well blended, spread over the cooled crust in an even layer that covers the whole face of the dough.
- Layer each vegetable evenly over the top of the sauced crust the way you would a pizza.
- Sprinkle a heavy layer of cheddar cheese over your vegetable layer, covering the entire crust.
- Refrigerate for 1 hour. Slice into even squares.
- Serve and Enjoy!