Growing up, my Mom always made her veggie pizza appetizer whenever we had friends over for holidays. She also made it almost every week for her weekly Mah Johngg games with friends. It’s a huge reminder of my childhood helping her make this in the kitchen and pretending it’s a real pizza. It’s not the healthiest of things, but I’ve actually made a few tweaks to make it a little less guilty.
By swapping out the classic crescent dough for the crust, I used one of Stonefire’s wholegrain pizza crusts as my base. With natural ingredients and everything made in small batches by hand, this will make you feel good about eating this pizza. This easy swap makes it not only healthier, but much quicker to whip up. Nothing has to go in the oven!
First you just make the delicious cream cheese base. Full of salt, garlic and herbs, it’s good as is for a vegetable dip. But spread it all over the pizza crust as your base layer. Then add all your veggies on top, cut and serve. I like to keep it to the classics like broccoli, cauliflower, shredded carrots and some halved or quartered cherry tomatoes. It’s such an old school classic recipe, but it’s just too good not to keep making year after year.
- Cream mayonnaise, cream cheese and herbs together. Chop veggies. Layer cream cheese mixture onto flat bread and then top with veggies. Slice and serve.