Vegetable Pizza
The warm summer weather is upon us and with all those potluck and family reunions it is always good to have something easy and tasty to bring. This Vegetable Pizza is always a hit and you can customize it to your own "veggie" preference. I hope you enjoy it and the sunshine and fun summer brings.
First, Preheat your oven per directions for the dough sheets. Also, I have an extremely large pan, so usually you can only fit one of these dough sheets on a standard cookie sheet. This recipe is double the normal amount.
I like to put a sheet of parchment paper on the cookie sheet and then lay out the dough sheet. (FYI~Do Not Use Wax Paper it will melt.) Press out the dough with your fingertips, then bake per package instructions or until golden brown.
In a stand mixer using the paddle attachment mix together the cream cheese, Miracle Whip, and dry ranch seasoning.
Once the cream cheese mixture is whipped add in the shredded cheese.
Next, while you wait on the crust to bake and cool take out the frozen broccoli and cauliflower and sit them in a bowl with paper towel to slightly defrost. Set aside. Chop up the peppers, onion and grated carrot and also set aside. Cut up tomatoes and remove the inside so that you are only using the harder red outside portion. Add those separately with your hands so they don't get mushed up.
Next, evenly distribute the ranch/cream cheese mixture. Then add all of the veggies to your liking!
Sprinkle with some extra cheese. Cut into desired size squares. Refrigerate and cover with plastic wrap until eaten. Usually, will hold up in the fridge for about 10-12 hours. After that, the crust starts to get a little soft. I hope you like em'!
