Cold Vegetable Pizza

I love this recipe, it is not only easy, makes an excellent meal for the hot days of summer, is extremely versatile, but it also helps get your kids to eat their vegetables.  How we do it, every one gets to choose two vegetables to go on the pizza.  You can choose from a wide variety, onions, radishes, peppers, broccoli, cauliflower, carrots, celery, mushrooms, summer squash and green onions are the more traditional ones we usually choose from.

For the base it’s crescent roll dough.  Two can’s fill a cookie sheet.  You can either buy the pre-made canned in the store or you can choose to make your own, either works fine.  Remove from can, squash into a ball and using a little flour roll out to size you need to fill pan.  You want this thin as you can make it.  Using a fork, pierce the dough numerous times to keep it from bubbling and raising.   Cook per directions or at 400 degrees for 12 minutes (watch bottom for browning.)

As you let the dough cool, mix up your spread of 8 oz cream cheese, 2 tbsp sour cream & 1 tsp garlic powder.   You can add other flavorings to this as well.  Some I like to use is Italian seasoning,  parsley, dill, basil, or a few tsp ranch dressing mix.

Spread the now cooled dough with the cream cheese spread, add your chopped vegetables of choice and put the entire mix in the refrigerator for at least half a hour to a hour before serving.  Cut into squares or as a regular pizza and serve.  Delicious!