We know you’ve tried fruit pizza before, but have you tried vegetable pizza? Sounds crazy, but we promise, it’s crazy good!
Surprise your guests at an upcoming get-together with this yummy treat and it will be the talk of the party! We bet your guests have never seen anything like it, and they’ll want more.
Easy Veggie Pizza Recipe
What you will need:
- 2 cans (8 oz. each) Pillsbury refrigerated crescent dinner rolls / or a 10” or 12” prepared pizza crust
- 1 package (8 oz.) cream cheese, softened
- 1 cup sour cream
- 1 tbsp. Cucumber Onion Dill Dip Rada Quick Mix
- ½ cup small fresh broccoli florets
- 1/3 cup chopped cauliflower
- 1 plum (Roma) tomato, seeded, chopped
- ¼ cup shredded carrot
Heat oven to 375 degrees.
Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1 inch pan, place dough, press in bottom and up sides for form crust.
Bake 13 to 17 minutes or until golden brown. Cook completely, about 30 minutes.
In small bowl, mix cream cheese, sour cream, Cucumber Onion Dill Quick Mix until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
Often Overlooked Veggie Tips
Looking to enhance your cooking skills, particularly with vegetables? Stay tuned–you won’t believe how much easier these tips will make your life!
Run boiling water over your frozen veggies to loosen them if they are stuck together. It will save you time and energy to do this simple task. Plus, if you’re planning to boil them anyway, talk about an easy fix!
An easy way to bring wilted vegetables back to life: Soak them in two cups of water plus one tablespoon of vinegar and they’ll be as good as new.
Don’t boil corn for more than 3 minutes. Overcooking reduces the taste level. That’s something not even butter, salt, and pepper can replace. Learn other helpful corn tips from these blog posts: Sweet Corn Husking Tips, How to Cook Corn on the Cob, Campfire Corn Cooking, a Corn Salsa Recipe, and how to make Homemade Creamed Corn.
Warm garlic cloves in the microwave slightly to peel the skin off without difficulty. Plus, you can also try submerging them in water for about 10 minutes before peeling the skin.
How to chop onions without crying: Onions pack a lot of flavor and can add to any dish but it can be frustrating to tear up while chopping them. Try peeling and cutting onions under running water. Or try chopping them close to a gas flame. Refrigerating onions before cutting them can also help.
How to easily remove a potato skin: After boiling a potato, put in cold water for 5 minutes. Twist the potato skin off with your hands. It will come right off!
Try this trick for fluffier mashed potatoes: add one teaspoon baking powder.
Utensils Meant for Vegetables
Tired of squashing tomatoes? How about spending too much time chopping onions or celery? Rada Cutlery makes just about every utensil your kitchen needs to tackle vegetable cutting.
This one-of-a-kind item from Rada Cutlery will make your life easier if you eat a lot of tomatoes. The Tomato Slicer is perfect for easily cutting tomatoes. Try it on BLT day!
No kitchen is complete without a peeler of some kind. Rada’s Vegetable Peeler is perfect for peeling potatoes, carrots, onions, anything. Even make chocolate curls!
The Cook’s Knife is a classic staple if you’re looking to cut any kind of vegetable into slices. Try this knife with peppers, mushrooms, cauliflower, broccoli, carrots, anything!
After the Cook’s Knife has done it’s job, finish the fine-cutting with this easy little utensil: the Rada Food Chopper. In both plain and serrated edges, this is something even a child can use to chop up onions, celery, and more.