Cold Veggie Pizza Recipe
Food Recipes | Appetizers | Italian | Main Course | Pizza
This Cold Veggie Pizza is even more party-ready than your eternal bachelor Uncle Steve. And you don’t have to worry about taking it out in public. Unless you’re taking it to a family cookout. Cuz then Uncle Steve will probably eat half of it, then slap you on the arm and say, “Hey Gordon Ramsey, go get your Uncle Stevie another Busch Light.” But you’re not 10 years old anymore. You’re 40. Just old enough now to not tell Uncle Steve he has a big ole chunk of broccoli hanging on his lip before he goes over to hit on your cousin’s wife.
PREP TIME
20 mins
COOK TIME
10 mins
SERVINGS
12
Ingredients
- (2) 8 count cans crescent rolls (16 oz total)
- (4) 5.2 oz Boursin Garlic & Fine Herbs Cheese
- 1/2 cup mayo
- 1/2 onion, diced
- 2 medium carrots, shredded
- 1 1/2 cups cauliflower, finely chopped
- 1 1/2 cups broccoli, finely chopped
- 2 medium orange bell peppers, diced
- 1 cup tomato, diced
- 1 cup sharp yellow cheddar, freshly
shredded - (1) 2 oz can sliced black olives
COOKING INSTRUCTIONS:
Cold Veggie Pizza
- Preheat oven to 375ºF.
- Spread crescent roll dough over ungreased baking sheet. Bake for 10-12 mins or until golden brown. Remove from oven and let cool for a few minutes.
- In medium bowl, beat together Boursin cheese and mayo until light and fluffy. Spread mixture over crust.
- Top pizza with veggies. Cover with wax paper and chill before serving.
PAIRINGS:
Cold Veggie Pizza
Sauvignon Blanc
Belgian Saison
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