Reviewed: Aug. 6, 2008

Great recipe, I used my salad shooter to chop up the carrots and red pepper. Brought it to a party and they were all gone within 5 minutes! I couldn't believe it! I should have made more. Next time I will try using the pizza dough that someone else recommended.

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heidihh1

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Fridley, Minnesota, USA

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Reviewed: Aug. 3, 2008

I liked this recipe very much. I made it at night so it can chill in the refrigerator and be ready to pack for lunch tomorrow. (Great alternative to a sandwich!) I did make a few changes: didn't have dill, used a few different veggies that I had in the fridge, added a small amount of cheese, and used low fat cream cheese rather than regular. I will defininatly add this to the regular lunch menu!

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txwife

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jul. 29, 2008

This is such a treat! I used Naan bread for ease. Delicious! Make sure veggies are cut up well.

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Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Jul. 23, 2008

This recipe was fantastic! I did however change a few things. I only used one packet of Ranch mix for a double batch and I used Pillsberry pizza crust rather than cresent rolls... that was MUCH easier. I also used different veggies as shown in my picture. I left my family reunion with NO leftovers and a TON of compliments. The only suggestion I would make... the "sauce" mixture makes ALOT for the size of the crust and you should not put it on too thick, can be over powering to the wonderful veggies! Happy cooking! Cindy

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Cindy

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Reviewed: Jul. 22, 2008

This recipe was a big hit at the party I made it for. Everyone really enjoyed it and I used light sour cream, 1/3 less fat cream cheese and reduced fat crescent rolls to make it a little healthier. Didn't notice any difference in taste, in fact people were pleasantly suprised when I told them all the reduced fat items I used.

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angenalex

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Reviewed: Jul. 13, 2008

This recipe was excellent. I made it with a friend so the work went faster. We used green and red bell pepper, shredded carrot, a chopped shallot, and broccolini. It was delicious and the "sauce" is wonderful! Great flavor! Anyone who enjoys eating veggies and dip will enjoy this pizza!

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Angela E.

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Hugo, Minnesota, USA

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Reviewed: Jul. 7, 2008

I omitted the sour cream and used 12 ounces of whipped cream cheese. This worked wonderfully! This was a huge hit at a July 4th party this weekend. The platter was empty within an hour and I had even made a double batch! I made the crust the night before as well as the cream cheese mixture and let it refridgerate in a bowl overnight. I didn't assemble until right before we left. This was sooo yummy!

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Jenh76

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Reviewed: Jun. 28, 2008

I made two of these for a pizza party and it was the first to go! Only change was I added a sprinkling of finely shredded sharp cheddar. Great recipe!

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Jools

Cooking Level: Expert

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Reviewed: Jun. 26, 2008

Yummy! I love this! I used the golden crescent roll dough instead of the canned crescent rolls and it turned out good. I didnt have any ranch mix so I just put some green onion, onion powder, garlic powder, dill and salt instead and it turned out fantastic. For the veggies I used the red bell pepper, carrot, and broccoli. Loved it!

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Jun. 9, 2008

This was so good! What a great way to use up the leftover veggie tray and dip! My husband cringed when he saw what I was making, but when it was finished, he ate it all up! Add a diced, grilled chicken breast to the top and you have your entire meal!

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Kalnems

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: May 24, 2008

Made this for the first time for a shower this weekend and everyone LOVED it. You know a recipe is good when you get requests for the recipe! The only change I made was to top with some shredded mozzarella cheese. YUM!

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KJones

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: May 11, 2008

I've been making veggie pizzas for years, but have always just used cream cheese and ranch dressing mix. I never had used sour cream before, but it was awesome. This is my future mother-in-law's favorite food, so I made this for her for Mother's Day. It didn't last long! I forgot to take a picture of it (gasp!), but it looked great. I sprinkled a blend of shredded cheese on top of the cream cheese and topped with cucumbers, carrots, green peppers, celery, and sliced grape tomatoes. I arranged the tomatoes on top of everything to spell out 'MOM'... adorable and delicious!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: May 5, 2008

This is good. Just make as directed and put whatever veggies on top you want. I used chopped carrot, broccoli, cauliflower, red pepper, orange pepper, and yellow pepper. I chopped each up in tiny pieces. Delicious!

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Lori-Lu

Cooking Level: Expert

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Reviewed: Apr. 21, 2008

I chose this recipe over the other 5 star veg pizza recipe because of the dill in the spread. As other users have noted, this makes the pizza! Don't fail to add that. I love mayo in these types of recipes so I did 8oz. cream cheese, 1/2 cup sour cream, 1/2 cup mayo. After mixing the spread, I chilled it for a bit. I let my dough cook 11 min exactly and it was perfect. I let it cool for 15 min away from the stove. Then I began spreading the cream cheese mix on top. It was a bit hard to spread but there was no sogginess. My veggies included grated carrot, orange bell pepper, green onions, broccoli, and campari tomatoes. I pressed them into the spread. I then chilled the pizza for an hour before serving. EVERYONE LOVED IT. EVERYONE! If you do what I suggest above, this pizza will be good for more than 24 hours without becoming soggy. I just enjoyed leftovers and thought they even tasted better than the first day.

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Leah Joy

Cooking Level: Expert

Home Town: Bellflower, California, USA

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Reviewed: Mar. 20, 2008

Yummy - I didn't have dill weed so I just added some chives and onion power for the heck of it. It still tasted great - I used lite sour cream and low fat cream cheese, too!

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SBB123

Cooking Level: Beginning

Living In: Noblesville, Indiana, USA

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Reviewed: Mar. 13, 2008

This was great! I've made this for years, but never did it with the ranch dressing mix. Mine was always good, but when I tried it this way I discovered greatness. The ranch dressing mix is absolutely the secret ingredient.

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shortleft

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Rockford, Illinois, USA

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Reviewed: Mar. 11, 2008

This was good, better than a lot I've tasted. I followed the recipe exactly. May go a little easier on the ranch next time.

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Sweetiekins

Cooking Level: Intermediate

Home Town: North Adams, Michigan, USA

Living In: East Lansing, Michigan, USA

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Reviewed: Feb. 25, 2008

Loved this! A fun alternative to the typical vegetable side dish. Plus, it's beautiful to look at!

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Sheralee

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2008

These are great for any party, especially football games. We used 1/3 less fat cream cheese because all the other things that night were quite heavy. It still tasted great! Refreshing and looks beautiful on the plate.

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StacyD01

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2008

This was great and so refreshing. I used cucumbers, broccoli, celery, radishes and red peppers. I didn't use the dill weed and it still came out great. A beautiful dish! I'll be making it for both of my upcoming tea parties.

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pepper540

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