I bet you’re shocked that I’m taking it back to 1995.
Veggie pizza from 1995. This is how we do it!
Every year around the 4th of July, I get super into retro recipes that we always used to have when I was a kid.
PLEASE tell me that you’ve had veggie pizza! And not, like, hot vegetable pizza from a pizza oven. Like, cold veggie pizza made with crescent rolls and cream cheese and RAW vegetables on top.
This was literally the only way I’d eat veggies when I was a kid. Freaking raw vegetables.
I think this is the best answer to “please just bring a veggie tray.”
FYI this is about 54 times better than a plain old veggie tray. You will be loved!
I made a few… hmm… how do I say this? Upgrades, if you will.
Wait wait. Not upgrades. That makes me sound like a horrific brat. UPDATES. Yes. Updates. I made updates.
Just a few updates to the veggie pizza from the 90s. At least, for me it was in the 90s. For all I know, maybe this first started in the 70s?
Still used the crescent roll dough, because it’s easy but also SO good. It’s like a flaky delicious pie crust without the work.
For the base filling though? Oooooh this is where it’s going to get good.
I used a combo of mascarpone cheese and greek yogurt. Tons of spices for a little homemade ranch seasoning.
It’s absolutely delicious, almost like a savory frosting. You’ll want to eat it with a spoon. Swear.
The toppings got a little facelift too.
Way back when, we would do raw broccoli, red or green peppers, carrots and black olives. Personally, I think those are some polarizing veggies right there by themselves!
I added a few more to make it seem like a big delicious salad on a pizza. Still all raw. Maybe more polarizing options (hello radish) but also some delish summertime things (hello cherry tomatoes) and then I threw a giant toss of fresh herbs on top.
This is SUCH a delish 4th of July party idea. You keep it in the fridge before serving, but it holds up fairly well (I mean, better than you’d expect!) in heat. And the leftovers are TOPS.
And I mean, vegetables! It’s full of health. Good for us.
- 2 (8-ounce) rolls of crescent roll dough
- 12 ounces mascarpone cheese, softened
- 3/4 cup plain greek yogurt (full fat or 2%)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups chopped broccoli florets
- 2 large carrots, spiralized (or chopped or grated)
- 1 cup diced bell peppers (red, green, yellow, etc)
- 1 cup grape tomatoes, quartered
- 1/2 cup sliced black olives
- 1/2 cup sliced green onions
- 1/2 cup sliced radish
- 1/4 cup torn fresh dill
- 2 tablespoons fresh basil leaves
- 2 tablespoons fresh oregano leaves
- 2 tablespoons fresh chives
- salt and pepper
Preheat the oven to 375 degrees F. Press the crescent roll dough into a 9×13 inch pan so it’s in a single layer. Bake for 10 to 12 minutes, until golden brown. Let cool completely.
In a large bowl, stir together the mascarpone, yogurt, oregano, dill, garlic powder, smoked paprika, onion powder, salt and pepper until combined. Once mixed, spread it all over the cooled crescent roll dough. Add all the veggies on top: the broccoli, carrots, peppers, tomatoes, olives, onions, radish, fresh dill, basil, oregano and chives. Sprinkle the entire thing with salt and pepper. Refrigerate the pizza for at least 1 hour before serving.
When ready to serve, cut into squares.
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Means more room for rosé!