Cold Veggie Pizza with Cream Cheese
A simple and delicious cold veggie pizza with cream cheese, perfect for parties and gatherings. This no-bake pizza combines a crispy base with a creamy spread and fresh vegetables.
Equipment
- 1 Baking Sheet for baking the crust
- 1 Mixing Bowl for cream cheese spread
- 1 Knife for chopping vegetables
Ingredients
Base
- 1 package crescent roll dough
Cream Cheese Spread
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp dried dill
Toppings
- 1/2 cup chopped bell peppers
- 1/2 cup chopped broccoli
- 1/4 cup shredded carrots
- 1/4 cup chopped cherry tomatoes
Instructions
Preparation
- Preheat your oven to 375°F. Unroll the crescent roll dough onto a baking sheet. Bake for 10-12 minutes or until golden brown. Let it cool completely.
- In a mixing bowl, combine softened cream cheese, sour cream, garlic powder, and dill. Mix until smooth and creamy.
- Spread the cream cheese mixture evenly over the cooled crust. Top with chopped bell peppers, broccoli, carrots, and cherry tomatoes.
Serving
- Slice the pizza into squares or wedges. Serve immediately or refrigerate until ready to enjoy.
Storage
- Cover any leftovers with plastic wrap or place in an airtight container. Refrigerate for up to 3 days.
Notes
Pro Tips: Use fresh, colorful vegetables for the best presentation. Chill the pizza before serving for easier slicing. Ingredient Substitutions: Try using low-fat cream cheese for a lighter version. How to Serve: Serve chilled as part of a party platter. Storage & Freshness: Store in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the crust and spread in advance, then add toppings just before serving.