Veggies...on a pizza?

You heard me.

This isn't technically pizza, but it's all veggie pizza.  We'se been eating it since we was babes, as have many midwestern families who found the recipe, no doubt, on the back of a Hidden Valley ranch packet or crescent roll tube.  This is pretty much the antithesis to gourmet, all-homemade, fancy-pants BS that people who call themselves foodies usually espouse.  And, to some degree, they have a point. A lot of times, you can make yourself something much, much better (and cheaper, and healthier, too) than the pre-made, pre-packaged, easy  way that seems to prevail in our food culture.  But they also entirely miss the mark when it comes down to the basic premise that food should taste good.  And this does.  And so what if I don't spend hours making a pate brisee or fancy-schmancy crust and use crescent rolls?  And so what if I don't go wander through the fields foraging to create a wild herb cheese spread to grace the crust?  And so what if my veggies aren't grown organically on a farm (OK, well, in this case many of them were....)   The point, internet, is that it's OK to fully believe in localvore-ism, the benefits of organic produce, the moral imperative to eat seasonably and sustainably---AND to eat Pillsbury crescent rolls once in a while too.  We get too wrapped up in one side of the coin or the other and forget that, yes, middle ground does exist.  And on Friday, that middle ground was veggie pizza.

Those familiar with the Midwest probably have the basic recipe ingrained in their psyche.  Crescent roll crust, topped with a mix of ranch seasoning, sour cream, and cream cheese; all of which then is sprinkled with chopped veggies, shredded cheese, and black olives.  Served cold for appetizers or brunch, this probably graced many fancy North Dakota ladies' bridge party tables or Indiana Sunday potlucks.  I'm making fun of it, sure, but I love it too.  Tons, actually.  It's like eating part of my childhood, the same way that Kraft Mac N Cheese always reminds me of the cousins making a 3-box batch in the kitchen at grandma & grandpa's farm, and diet coke poured over ice always brings back memories of dad letting sissy and I have sips after he poured it from the cold glass bottle.  This recipe is mom through and through---only if made with fat-free cream cheese, that is.

JUMP for the recipe!


Veggie Crescent Roll Pizza
 I only use one tube of dough; many recipes call for two.  One is a lot thinner, less bready, but can get a little overly crisp, so bake with care.  If you want a thicker crust, use two tubes.  I also don't like a lot of cream cheese on it--just enough to hold down the veg--but many people apparently like a whole lot more, since this is cut way back from what I remember mixing up.  So, of course, if you like it creamier, use more.  Also, I gave up on the whole "mix your own" cream cheese and just bought reduced fat chive & onion cream cheese in a tub.  Seems to fit right in with the ease of this recipe, but if you want to go whole hog, I think it's 1/2 a packet ranch, 1/2 cup sour cream, 1 cup cream cheese--mix and spread.

1 tube cresent roll dough
1/2 tub chive n onion cream cheese
2-3 cups assorted chopped veggies (broccoli, red/green onion, bell peppers, carrots, squash, zucchini, tomatoes, corn, tomatoes, etc.)
2/3 cup shredded cheddar cheese
1-2 Tbsp (each) chopped chives, basil, olives (if desired)

Carefully unroll dough tube and roll dough lightly to an approximate 9 x 13 rectangle.  Place on a prepared cookie sheet or jelly roll pan and bake at 350 for 8-12 minutes, or until lightly browned.  Cool.

Spread cream cheese on cooled crust, top with veggies, cheese, and any herbs/olives.  Press lightly to get veggies to "stick" to cream cheese. Slice in rectangles and serve.