Appetizer Veggie Pizza
|
|
Reynolds® Parchment Paper |
|
|
Reynolds® Clear or Color Plastic Wrap |
|
1 |
package (about 10 oz.) refrigerated pizza dough or crescent rolls |
|
1 |
package (8 oz.) cream cheese, softened |
|
1/4 |
cup mayonnaise |
|
2 |
teaspoons Italian seasoning |
|
1/2 |
teaspoon each garlic salt onion powder |
|
2 |
cups assorted chopped vegetables including red and yellow bell peppers, cucumber and broccoli flowerets |
|
1/4 |
cup matchstick or shredded carrots |
PREHEAT oven to 400°F. Line a cookie sheet with Reynolds Parchment Paper.
PRESS pizza dough into 10-inch round on parchment-lined cookie sheet. Prick dough with fork.
BAKE 14 to 17 minutes or until golden brown. Cool. Slide pizza crust onto 12-inch round serving platter.
COMBINE softened cream cheese, mayonnaise and seasonings in small bowl; mix well. Spread cream cheese mixture over pizza crust. Top with chopped vegetables. Sprinkle with matchstick carrots.
COVER pizza with a long sheet of Reynolds Plastic Wrap; stretch and tuck under the platter to seal. Refrigerate at least 1 hour until chilled. If there are leftovers, rewrap with same plastic wrap.
REYNOLDS KITCHENS TIP:
To make this recipe in a hurry, purchase fresh pre-cut vegetables from a salad bar and substitute 1 (8 oz.) container garden vegetable cream cheese for the plain cream cheese, Italian seasoning, garlic salt and onion powder.
Number of Servings: 10