What a great Memorial Day weekend we had!  Perfect weather, swimming, grilling and fantastic food from friends and family made it a great three days.  One of the many dishes I made for one of the celebrations was veggie pizza.  A soft-baked crust, creamy ranch spread and fresh cut veggies, and a little optional bacon, make this a tasty grab-and-go snack.

VEGGIE PIZZA

Ingredients

• 2 Rolls Crescent Sheets
• 8 Ounces Cream Cheese, Softened
• 1 Cup Mayonnaise
• 1 Envelope Ranch Dressing Mix
• 1 Cup Shredded Carrots
• 1 Cup Broccoli Florets, Chopped
• 1 Cup Cherry Tomatoes, Halved
• 1 1/2 Cups Shredded Cheddar Cheese
• 3 Green Onions, Chopped
• 6 Strips Crispy Bacon, Chopped (optional)

Instructions

• Spread crescent sheets on a large baking sheet sprayed with cooking spray.  Bake according to package instructions and allow to cool.
• In a medium bowl, combine cream cheese, mayonnaise and ranch dressing mix until smooth.
• Spread mixture evenly over baked crescent crust.
• Top the mixture evenly, and all the way to the edge, with each of the toppings.
• Finish pizza by sprinkling bacon on top.  Of course, this is completely optional if you would rather it be meat-free.
• Refrigerate for 2 hours and serve.  Do not make this a day ahead as the crust will get  soggy if it sits too long.

This recipe is delicious and versatile.  The crust and spread make a great base for any seasonal vegetables.  Think about using crispy radish slices or a variety of peppers.  Utilize your herb garden and sprinkle some fresh parsley or chives on as well.  I hope you give it a try and share any of your ideas with me.  Dig in!