My Aunt Diana makes this every year for her garden club salad buffet luncheon. It's so very good!
Great to take to parties or a potluck. You can make any or all of this in advance and put it
together at the last minute. Diana would say it's even better the next day, but I think it gets
too soggy.
This is my most-requested recipe and I have actually given "gift certificates" for a pan of this as
christmas gifts in the past. Some people hate having to cut up all the vegetables, but if you have a
food processor or you take advantage of some of the already prepared veggies they have these days,
it makes it much easier. I have even made this on a Boboli crust or spread some of the sauce inside
a pita and stuffed it with the veggies for a quick healthy sandwich. During the holidays, you can
buy canned biscuits and place them on a cookie sheet in the shape of a Christmas tree, bake them and
use that as a crust for this recipe. Very festive :-)
Vegetable Pizza
1 pop-open can pizza crust (sold with the canned biscuits in most stores) 2 8-oz. cream cheese
blocks 1 cup mayonnaise 1 package Ranch dressing mix powder Chopped celery, carrots, red bell
pepper, broccoli, snow peas, radishes, etc. (any vegetables you like - some people even put apples
in this!) 2 cups shredded cheese
Cook pizza crust according to directions on can. Let cool completely. (Use a 9 X 13 pan for thick
crust or a cookie sheet for thinner crust.) Mix together cream cheese, mayonnaise and ranch
dressing mix and chill till firm. Spread on pizza crust. Top with chopped vegetables of your choice
and press them down into the sauce firmly. Top with shredded cheese and press that down, too. Cut
into squares.
HINT: If you cut the crust before you add the sauce and toppings, it makes it much easier to serve.
If you cut it at the end, all the veggies and cheese will fall everywhere....of course, it falls
everywhere anyway when you pick up a piece and take a bite, lol.
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