Easy Veggie Pizza

Ah, Superbowl Sunday. A day of feasting on fat things -- chips, dips, fried things, sweets, and every possible permutation of breaded chicken.  Great for the taste buds, not so amazing for the waist line. Who was it that said "a moment on the lips, a lifetime on the hips"?

So I decided to whip up something healthy-ish (but still tasty) for the Superbowl party Karen and I were going to.  I've made this dish for other parties and it's always been a big hit.  No one can resist pizza!  And besides, what's healthier than a big pile of raw vegetables?

One of the best things about this recipe, aside from its taste and simplicity, is how pretty the final product is. With so many different vegetables mixed together, there's no shortage of eye-catching colors -- it's like eating the rainbow, or maybe a Picasso painting.  I like to use cauliflower, carrots, broccoli, cucumbers, and red onions, but if you like peppers, bell peppers and banana peppers are also a nice touch.

You know that Hidden Valley Ranch commercial where a bunch of kids are at a birthday party and they're gobbling up vegetables like candy because everything is covered in Ranch dressing? This is kinda how this pizza works -- take a flaky crust, cover it with creamy Ranch-y stuff, then load it up with vegetables that complement the sauce.  It's like a veggie platter disguised as something much more appealing.  Guess what future my kids are going to get when I want them to eat vegetables?

Easy Veggie Pizza

Ingredients:
2 cans, 8oz. Pillsbury crescent rolls
1 package dry ranch dressing
3/4 cups mayonnaise
8 oz. cream cheese, softened
Any vegetables you want (I tend to use broccoli, carrots, cucumbers, onions, and cauliflower)

Steps:
(1) Preheat oven according to crescent roll label. (Usually 375 degrees)

(2) In a medium-sized bowl, mix ranch dressing, cream cheese and mayo until smooth. Set aside.

(3) Chop vegetables into small pieces (See pictures -- I use a faux-Bullet hand chopper). Mix vegetables in large bowl and set aside.

(4) Unroll each crescent roll onto a lightly greased pan. Bake as directed. (About 12 minutes, or until rolls are golden brown.)

(5) Once rolls are cool, divide dressing mix between the two pans and spread evenly.

(6) Top rolls with chopped vegetables.