The non-vegetable lovin' fan will do a complete 360 when they try this classic veggie pizza. It's one of the most wonderful appetizers, snacks, 'get your veggies in' type dish that will keep them coming back for more. Seriously, make two.
I was given this recipe by a friend 30 years ago. In fact, the gnarly sheet of paper in the above photo was her handwritten copy of how to assemble it.
As the story goes, three decades ago it was a warm summer afternoon and the perfect day to enjoy the outdoors. At Paducah's downtown riverfront a concert was about to start. The concrete stage was the perfect venue for live music. It was located at the foot of Broadway along the Ohio river. In front of the stage was a grassy knoll.
We spread our double blankets out on the ground to accommodate both families and 'save our spots.' Next thing I know, out comes Tupperware with a mound of vegetables strategically placed on top of a creamy spread and crescent crust. I will never forget that day, that friend, or that pizza.
One package of crescent rolls (double the recipe)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 pkg. of hidden valley ranch dressing (dry)
Four ounces of cream cheese (room temperature)
Three ounces of mozzarella
Three ounces of sharp cheddar cheese
1/2 head cauliflower
Head of broccoli
Two green peppers (or green and red)
1/2 small red onion
Three stalks of celery
(Fill free to add a few other veggies of your choice)
Spread your crescent rolls out on sheet pan like a pizza crust (connect the squares) and bake at 350 degrees for 7 - 10 minutes (until lightly brown). Mix the mayo, sour cream, hidden valley ranch pkg. and cream cheese together. Spread over the cooled layer of crescent rolls. Chop all of the veggies and strategically place on the pizza. Next, top with the mozzarella and cheddar cheese. Cut into squares and serve.