Vegetable Pizza

Equipment You Will Need

•  
• Wire Cooling Rack 

How to Make A Vegetable Pizza

The full recipes is in the recipe card, but the major steps are noted below. 

1. Roll out the biscuit dough and bake as directed.
2. Mix the cream cheese with a pastry cutter.
3. Blend in the spices and herbs.
4. Wash and cut the fresh vegetables. 

Then spread the dip over the cooled shell. Start with placing dollops on the tart.

Then spread the dollops to cover the base.

Top with fresh vegerables.

Then serve with a spatula.

It is so delicious!

Vegetable Pizza Recipe

Print Pin

5 from 6 votes

Vegetable Pizza

This Vegetable Pizza appetizer recipe is a perfect appetizer recipe that is loaded with fresh, seasonal vegetables.  

Course Appetizer

Cuisine American

Keyword appetizer, fresh, tarts, vegetable

Prep Time 15 minutes

Cook Time 15 minutes

Servings 12

Calories 131kcal

Author Raquel Pineira

Ingredients

• 2 cans 8 oz each refrigerated crescent rolls or crescent sheets
• 2 packages 8 oz cream cheese, softened
• 1 cup mayonnaise
• 1 clove garlic minced
• 1 teaspoon dried dill
• 1 ½ teaspoons dried chives
• ½ teaspoon dried parsley
• ½ teaspoon salt
• ½ teaspoon black pepper
• Assorted vegetables cleaned and cut

Instructions

• Preheat oven to 375 degrees F
• Spray baking sheet with non-stick cooking spray
• Unroll crescent dough triangles or sheets and press together seams covering the baking sheet
• Bake for 12-15 minutes or until golden brown
• Remove from oven and transfer to cooling rack and cool completely
• While crust is cooling, In a small bowl, combine cream cheese, mayonnaise, garlic and seasonings until smooth and creamy
• Spread evenly over crust
• Cut vegetables into small bite size pieces and spread evenly over cream cheese mixture
• Chill for at least 1 hour before serving
• Store leftovers in refrigerator

Nutrition

Calories: 131kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 216mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 438IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg

Timesaving Tips

• You can substitute Italian Seasoning for the dried dill.
• Check the dates on the crescent dough. Fresher is better and if you are like me, sometimes those expiration dates sneak up on me.
• To easily soften cream cheese, remove the wrapper and place it on a microwave-safe plate. Microwave uncovered on High for 15 to 20 seconds.
• Try your favorite combination of chopped fresh veggies to make this recipe your own. Be sure to cut the vegetables so they are bite-size so they top the pizza nicely and are easier to eat. 
• Cut into squares as soon as this is ready. If you want to serve later, just refrigerate the sliced pizza until ready to serve. 

FAQ

How long will it keep?

This recipe is best eaten the day it is prepared. You can store it in the refrigerator in an airtight container for up to 3 or 4 days

Related Recipes

Easy Vegetable Dip - The perfect vegetable dip made with mayonnaise and cream cheese. 

Easy Veggie Dip - A lovely cream cheese dip with vegetables in the dip!

Blue Cheese Chive Dip – a wonderful easy dip that goes with vegetables.

Easy Hummus Recipe from scratch - So good and so easy to make. 

Easy Bruschetta

Don't forget to bookmark this recipe.

If you are not yet subscribing to my CELEBRATE THE SEASON newsletter, you can subscribe here. I share a few things that I don’t share here and I email you only once a week. I know how valuable your time is and respect that tremendously!

If you try this recipe or any other recipe on Organized Island, please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! To see what I am up to, check out my stories on Instagram and let me know you are following. It would bring me much joy!

Want to streamline your weekly meals? Check out my Beginner's Guide to Meal Planning book on Amazon.