This cold Veggie Pizza Recipe made with ranch cream cheese is one of our favorite spring and summer party appetizers. It is loaded with fresh garden vegetables like carrots, broccoli, bell peppers, and green onions.
Spring and summer wouldn’t be the same without a bit of entertaining. Hubs and I love to have friends over for appetizers and snacks with a cold beer or glass of wine. Bacon-wrapped shrimp, crab dip, toasted ravioli, and this recipe are just a few of our favorite finger foods to share with them.
The Ultimate Appetizer Veggie Pizza
Delight your friends and family with this easy-to-make crescent roll and ranch cream cheese pizza. This pizza is always a hit for game day, movie nights, parties, bridal showers, and baby showers.
Ingredients Needed
- Crescent roll dough: refrigerated and ready to bake like Pillsbury. You can also use homemade pizza dough or ready-made pizza dough.
- Cream cheese: block, use either regular or low-fat
- Sour cream: or Greek yogurt
- Ranch seasoning: dry ranch dressing mix in the packet works well
- Vegetables: carrots, broccoli, bell peppers, and green onions
- Fresh or dried herbs: chives, dill, parsley, or thyme
- Cheese: optional. Add a little finely shredded cheddar, Monterey Jack, Pepper Jack, Mozzarella, or parmesan.
How to make Veggie Pizza
Start by pressing the crescent rolls onto a large baking sheet covered with parchment paper or sprayed with nonstick baking spray to form the pizza crust. Then, bake in a preheated oven. Let the crust cool in the pan while you cut all the vegetables.
Now, in a small bowl, mix the cream cheese, sour cream, and dry ranch dressing. Spread the cream cheese mixture over the thoroughly cooled dough. Then top with the chopped veggies and sprinkle with the dill and chives. Chill before cutting into slices.
Recipe Tips
- Cover the baking sheet with parchment paper or lightly spray with nonstick baking spray.
- Press out the crescent roll dough to cover the baking sheet. You may need to trim some of the dough with kitchen scissors and move it to cover the sheet. Pinch the seams of the dough together. You can also use homemade or premade pizza dough.
- Chop the vegetables finely so that each bite has a variety.
- Store covered in the refrigerator until ready to serve. Leftover pizza can be stored in an airtight container in the fridge for up to 3 days.
What to Serve With It
- More appetizers – taco dip, fried zucchini, lemon pepper wings, baked shrimp toast, or bruschetta.
- Soup – minestrone, broccoli cheddar soup, French onion soup, meatball soup, 15 bean soup.
- Cocktails – pineapple margarita, strawberry mimosas, salty dog cocktail, Aperol spritz, or raspberry margarita.
Frequently Asked Questions
You can make this recipe up to 24 hours in advance. Cover it with plastic wrap and store it in the fridge until ready to serve.
Try radishes, arugula, cauliflower, zucchini, black olives, artichoke hearts, cucumbers, tomatoes, and mushrooms.
Those are very handy when trying to put this recipe together quickly. Just skip the cream cheese, sour cream, and ranch seasoning. Spread the spreadable cream cheese over the cooled baked crescent roll dough and top with your favorite toppings.
More Appetizer Recipes
Veggie Pizza Recipe
Ingredients
- 2 8-ounce tubes refrigerated ready-to-bake crescent rolls
- 2 8-ounce boxes cream cheese softened
- ¼ cup sour cream
- 1 ounce packet dry ranch dressing mix or ranch dip mix
- 2 carrots finely shredded
- 1 cup broccoli finely chopped
- 1 cup bell peppers finely chopped
- ¼ cup finely chopped green onions
- ¼ teaspoon dried chives
- ¼ teaspoon dried dill weed
Instructions
- Preheat oven to 375 degrees. Cover a 17 x 12-inch baking sheet with parchment paper or spray lightly with nonstick cooking spray.
- Press the crescent roll dough into the prepared sheet, pinching the seams of the dough together. Bake for 12-15 minutes or until golden brown. Fully cool before proceeding with the rest of the recipe.
- Beat the cream cheese, sour cream, and dry ranch dressing mix together. Spread the cream cheese mixture over the fully cooled dough. Top with the chopped veggies. Sprinkle with the dill and chives. Cover and refrigerate until ready to serve.
Notes
- Cover the baking sheet with parchment paper or lightly spray with nonstick baking spray.
- Press out the crescent roll dough to cover the baking sheet. You may need to trim some of the dough with kitchen scissors and move it to cover the sheet. Pinch the seams of the dough together. You can also use homemade or premade pizza dough.
- Chop the vegetables finely so that each bite has a variety.
- Store covered in the refrigerator until ready to serve. Leftover pizza can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
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Erik
This is no doubt one of our favorite recipes. It is always a crowd pleaser and so easy to make. Thanks for the recipe, Beth!
Beth Pierce
The pleasure is all mine, Erik!
Dannii
This pizza was amazing. Loaded with veggies and plenty of flavor from the herbed cream cheese – I will definitely be making it again,
Beth Pierce
Thanks, Danni! So glad that you liked it. We love it too!
Carrie Robinson
I am just loving all of the veggies topping this! 🙂 What a great idea for a quick and easy snack or appetizer.
Dana
Sometimes a good veggie pizza is exactly what I need! Love all of the fresh and crunchy textures this one offers. Beautiful recipe!
Beth Pierce
Thanks, Dana! So glad that you liked it!
Kathleen
What fantastic flavors and textures in this veggie pizza. It’s just what my family needs on a busy weekday.
Ashley
How delicious! I made this for an office potluck and everyone loved it. It was a big hit. I will make it again.
Beth Pierce
Thanks, Ashley! I am so glad that everyone loved it.
Tammy
Pretty nifty idea for a quick pizza night! Love the homemade ranch too..looks and sounds yummy!
adriana
This looks so good! What a great recipe idea, I’m going to try this out!
Windy
Yum! I love this veggie pizza. So much flavor and it is so easy to make. Thanks for the great recipe.
Claudia
Love veggie pizza! It’s so healthy and delicious!
Rhian Westbury
I don’t think I’ve ever had cold pizza like this, but I bet in the summertime it’s a great alternative. We have a pizza oven so we always do our pizza in there.
Samantha
This was amazing, I never think to make a veggie pizza for some reason and would never think of half of the toppings you have suggested.
Yaya
Interesting recipe, but one that I could see myself eating during summer. Seems quite light and tasty!
Chad
I actually love veggie pizzas! I love your recipe, so tasty and easy. I am going to make it again for the Superbowl.
Mary
What an interesting twist on traditional pizza. This looks like a tasty creation, whether you make it as an appetizer or for a dinner item.
Clarice
Wow! This was delicious. This is one of my top choices but I love a healthier alternative once in a while. Thank you for sharing the recipe. I agree with you this is perfect for parties, etc.