Amish Vegetable Potluck Pizza Deluxe: Vegetable pizzas are a "go to" recipe for Amish cooks, especially during the summer when picnics and potlucks are plentiful. It is not uncommon to find 3 or 4 different varieties of veggie pizza being served. Instead of heating up an un-airconditioned house by baking a pizza, the cooler, lighter fare of a vegetable pizza is appealing (you do have to heat up the crescent rolls that go with this). If you must be a carnivore, you can add some bacon bits to this. But, really, you won't miss the meat. The cheeses add plenty of protein and heft to this pizza. This was an amazing vegetable pizza that I stumbled upon at an Amish potluck and recently got the recipe for. It is yummy. At first glance at the photo, it almost looks like a "fruit pizza", but the broccoli is a giveaway that it is not. The juicy bright red and orange sun-splashed tomatoes really add a pop of color, as do the two kinds of cheese. There are vegetable pizza recipes and then there are AMAZING vegetable pizza recipes like this one. Yum!
- 2 packages refrigerated crescent rolls
- 8 oz. cream cheese, softened
- 1 c. mayonnaise
- 1 package dry Ranch buttermilk dressing mix
- 1 c. broccoli, finely chopped
- 1 c. cauliflower, finely chopped
- 1 c. tomatoes, drain off extra juice
- ½ c. peppers, finely chopped (optional)
- ½ c. carrots, finely chopped
- ½ c. onions, finely chopped (optional)
- 4 oz. shredded cheddar cheese
- 4 ozes shredded colby jack cheese
- ¾ c. bacon bits (optional)
- Unroll crescent rolls and spread in a single layer in a lightly greased 10 x 15 jelly roll pan.
- Cut & press seams to seal together.
- Bake at 375 for 9-11 minutes until golden.
- Beat together cream cheese, mayonnaise and dry dressing mix until light and fluffy.
- Spread cream cheese mixture on crust then arrange veggies on top.
- With each layer of veggies press them gently into cream cheese mixture.
- Sprinkle cheese and bacon over the top. Chill and enjoy!
Now this really does look good! This will especially be good for those hot summer days that are coming.
Yes, it is a great summer dish, those tomatoes on the pizza just look amazing, they'd be hand-picked tomatoes from local gardens and that makes all the difference!
I have been making these "Veggie Bars" for many years and boy, are they a hit with people who have never had them before. I only use a half pkg of dressing, as that much makes it too salty for us.... plus, my husband needs low sodium food. When going to a pot-luck, I am asked to bring my "Veggie Bars".
Veggie bars, I like that name for it!
Linda from KY
I remember this as a Pampered Chef recipe. Back in the 1990s they were notorious for their crescent roll dough recipes. Now they've graduated to refrigerated pizza dough. 😉 It's a good recipe, though, quite refreshing, and not a bad way to begin weaning yourself from the heavy holiday foods.
To make the veggie pizza, do you cook the vegetables first?
No, you want them raw....a crunchy topping, so dont cook.