By Kevin Williams
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!
Serves: 1 pizza
- 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!