Cold Veggie Pizza with Cream Cheese
This cold veggie pizza is an easy and refreshing appetizer with a flaky puff pastry crust (or swap with crescent roll dough). Topped with a creamy cream cheese spread, fresh veggie pizza toppings, and a hint of flavored cream cheese, it’s perfect for any occasion! Bake the crust, cool completely, then spread the cheese mixture and add colorful fresh veggies. For extra flavor, drizzle some ranch on top before serving!
Ingredients
- 1 Medium Bell Pepper
- 1 Small Tomato
- 1 Small Onion
- 4 tbsp Cream Cheese
- 150 grams Puff Pastry Dough(you can use crescent roll dough for this too)
Instructions
- Start by placing the crescent roll dough on a baking sheet. Preheat your oven to 200°C (or 190°C for fan ovens) and bake the dough for about 10 to 15 minutes, or until it turns golden brown. Make sure to preheat the oven for at least 15 minutes before you start baking, so the dough cooks evenly.
- Once the crust is done, spread a generous layer of cream cheese over the baked dough. This will act as a nice creamy base for your toppings and prevent the crust from getting soggy.
- Next, top your pizza with your finely chopped veggies. I personally love using onions, tomatoes, and capsicum (bell peppers) for a fresh, light, and simple combination. But feel free to swap in any veggies you prefer! Whether it's cucumbers, corn, or even some cooked mushrooms, it’s all about what you like.
- Now your cold veggie pizza with crescent roll crust is ready to serve. Slice it up, enjoy it with your favorite drink, and dig into the crunchy, creamy goodness!
