We all look for ways to cool down in the summer, and eating light and refreshing foods is one way to beat the heat.<\/p>\n
Although there are many different twists on making veggie pizza, this recipe is a throwback to the 1980’s, and it uses a flavor blend you’ll find addictive!<\/p>\n
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<\/a><\/div>\nThis delicious veggie pizza recipe is a throwback to the 1980’s.<\/i><\/p>\n
Have you ever eaten something that immediately transports you back to your childhood?\u00a0 A taste, just like a smell, can retrieve long-forgotten memories.<\/p>\n
Air conditioning is something we take for granted today, but in the 80’s, many rural families like mine lived without it.\u00a0 It was simply unaffordable.\u00a0 Even on a 90-degree day, it felt cooler outside than inside our stifling house.<\/p>\n
Homes like ours avoided using the oven on sweltering days, but if something had to be baked, moms snapped to it before daybreak.\u00a0 Since veggie pizza crust didn’t take long in the oven, it was a perfect summer meal that could be prepared in the early morning.<\/p>\n
Summertime veggie pizza became such a refreshing family-favorite that my mom served it at my high school graduation party.\u00a0 Today, I make a point to serve it to my family every summer for the sake of nostalgia.<\/p>\n
I’m not going to lie to you–chopping all the vegetables to make veggie pizza is labor-intensive and messy.\u00a0 By the time I’m finished, bits of vegetables litter the counter, sink, and floor, and it takes some effort to restore order!\u00a0 Maybe you’re neater in the kitchen than me.<\/p>\n
Step One:\u00a0 Bake the Veggie Pizza Crust<\/b><\/span><\/p>\n You’ll need to grease a 15″ x 10″ baking sheet and wrangle with the crescent rolls to get them to cover the entire sheet, slightly building up the edges.<\/p>\n My favorite brand of baking sheets and pans is Doughmakers. They are the best because foods cook evenly without over-browning, they are non-stick, and they never rust.<\/p>\n Your crust is going to be completely covered, so don’t worry about how it looks.\u00a0 Trying to get all those triangles to lay neatly is virtually impossible.\u00a0 You have to tear and overlap them and then press to make the sections the same thickness.<\/p>\n Bake the crust at 375 degrees for about 10 minutes, or until golden brown.<\/p>\n Pillsbury Crescent Rolls create the base for this classic veggie pizza recipe.<\/i><\/p>\n Step Two:\u00a0 Make the Creamy Veggie Pizza Layer<\/b><\/span><\/p>\n Soften the cream cheese and mix it with the mayonnaise and salad dressing packet until smooth.\u00a0 Spread the mixture evenly over the cooled crust.<\/span><\/p>\n Don’t feel guilty about all the fat included in this creamy layer–you’ll be eating healthy veggies to offset it!<\/i><\/p>\n<\/div>\n<\/div>\n Step Three:\u00a0 Chop All the Veggies<\/b><\/p>\n Depending on how fine you like your veggies, you can either chop them all by hand or use a food processor.<\/p>\n My mom preferred chopping them by hand in order to see all the mini chunks of veggies and create more texture.\u00a0 The veggie pizza is crunchier this way, but the pieces tend to roll off when cutting and serving.<\/p>\n Cleaning the veggies is already a tedious task, so when I’m done, I don’t want to invest more time chopping.\u00a0 Instead, I toss the chunks into the food processor and hit the “chop” button.\u00a0 Even though the veggies become fine and crumbly, you can still taste the individual flavors.\u00a0 The crumb mixture spreads like silk across the creamy layer, and they stick better into place.<\/p>\n If you don’t like veggies processed this fine, go ahead and chunk them by hand.<\/i><\/p>\n I stick with the veggies my mom always used–broccoli, cauliflower, carrot, celery, and green pepper–but you can adjust the combination based on your preferences or what you have on hand.<\/p>\n Step Four:\u00a0 Top the Veggie Pizza with Cheese<\/b><\/p>\n Shredded cheddar is the best choice for topping your classic veggie pizza.\u00a0 You can select the regular shredded or finely shredded–both taste great.<\/p>\n Once you’ve assembled your veggie pizza, seal it tightly with foil and store it in the refrigerator until serving.\u00a0 If you use cling wrap to cover it, the cheese tends to stick to it.<\/p>\n <\/p>\n Simply CLICK ON THE IMAGE BELOW<\/span><\/b> to download and print the recipe for veggie pizza.<\/p>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n