Veggie Pizza Bites
Colorful, crunchy fresh vegetables top this beautiful and healthful pizza. Make it ahead so it's ready when you are. I haven't made this recipe for years. I was thinking of super bowl snacks that were not too unhealthy. But really you should indulge right? It's very simple and you can adjust the vegetables to your liking.
bon COOK tools used: Perforated Baking Sheet, Flexiflat, Santoku Chef Knife, Mini Offset Spatula, Cake Server Knife, Kitchen Scissors
Ingredients
1 (10-oz.) can refrigerated pizza crust (such as Pillsbury)
1 (8-oz.) pkg cream cheese, softened
3/4 cup ranch dressing
1/4 cup grated Parmesan cheese
1 cup small broccoli florets
1 cup chopped zucchini squash
3/4 cup chopped red bell pepper
1/2 cup chopped carrots
1/2 cup sliced green onions
Directions
Heat the oven to 400 degrees F. Place the Flexiflat on a Perforated Baking Sheet. Unroll the pizza crust dough and press on the bottom of the Flexiflat. Make sure to press in the edges of the dough and form an edge, Bake for 8-11 minutes or until golden brown. Cool.
In a small bowl combine the cream cheese, dressing and Parmesan cheese; mix well. Spread over the cooled crust.
Sprinkle broccoli florets, squash, red bell pepper, carrots and green onions over the cheese mixture. Press the vegetables into the cheese mixture slightly.
Cover, and refrigerate 1 to 2 hours or until cold. Just before serving, cut into squares.
* Cut the pizza with the Cake Server Knife, or slide the crust onto a cutting board and cut with a sharp knife or even with Kitchen Scissors.