If you’re looking for a different spin on a veggie platter for your next party, look no further than this veggie pizza. It’s a great appetizer, because it is served cold or at warm temperature, so you don’t have to worry about trying to keep it warm for your guests. It’s extremely versatile, as you can use whatever veggies you have on hand. Plus, since the crust is simply refrigerated croissant dough, the pizza itself comes together quickly. (If you’re looking for a more homemade version, you could use a 1/2 batch of this pizza dough). Between the buttery soft crust, the tangy ranch “sauce”, and the mounds of fresh veggies on top, you’ll see why this veggie pizza is always a crowd favorite.
Cold Veggie Pizza
Yields: 12-16 servings
2 cans of refrigerated croissant dough
8 ounces cream cheese, softened
1/2 cup Greek yogurt
1 clove garlic, minced
1/2 packet Ranch dressing mix
1/4 tsp black pepper
1/2 tsp celery seed
1/4 tsp paprika
2 cups chopped veggies of your choice*
*I used broccoli, cauliflower, and shredded carrots. Feel free to use your favorite veggies.
Unroll the cans of croissant rolls and place on a baking sheet. Press together so it forms one big rectangle without seams. Bake according to package and allow to cool.
In a mixing bowl, combine the cream cheese, Greek yogurt, Ranch, and seasonings until smooth. Spread the dressing over the crust in an even layer. Top with chopped veggies and cut into even squares. Serve cold.
Source: Sunny Side Up in San Diego