Raw Veggie Pizza

While the husband was off gallivanting with a couple of his basketball players at a Women and Sports seminar, I hopped in the kitchen to whip together an appetizer to bring with us to dinner tonight.

If you know me at all, you know deciding on what to bring to someone's house is almost as agonizing as deciding what to serve guests (and even my husband, for that matter) for dinner. So for the past two weeks I've been thinking about this, combing Pinterest, sorting through my piles, yes piles, of recipes, and of course consulting my mom. Finally yesterday it hit me - my girlfriend from the ol' days at Polaroid used to make the most delicious cold veggie pizza. Biscuit crust, cream cheese + sour cream + ranch, veggies - done and done.

I consulted the master and this afternoon got to work...

Raw Veggie Pizza

Raw Veggie Pizza

What You Need:

• 2 cans Pillsbury Seamless Crescent Sheets
• 1 package cream cheese, room temperature
• 1/2 c sour cream
• 1/2 packet Hidden Valley Ranch Dip Mix
• Raw veggies (I used shredded carrots, cucumbers, grape tomatoes, & broccoli)

How You Do It:

1. Unroll both crescent sheets onto 10x15x1 baking tray, blending the seams in the middle and pushing the dough up the edges to form a crust.
2. Bake at 375* for 17 minutes until golden brown. Remove from oven and let cool at least 30 minutes.
3. Once the crust is cool, using a stand mixer, coming cream cheese, sour cream, and ranch mix. Spread evenly over crust.
4. Top with veggies. Refrigerate until ready to serve.

Raw Veggie Pizza recipe adapted from Pillsbury.com & TGalv.