{Recipe} Cold Veggie Pizza

This super-easy, kid-friendly pizza can be made for about $13.00 and only takes 25 minutes to make! 

Ingredients:

1 can of Pillsbury Crescent Dough Sheets

1 zucchini peeled and cut into about 1/4 of an inch cubes

1 tomato cut into 1/4 inch cubes and drained 

1/2 of a red bell pepper cubed 

1/2 of a yellow bell pepper cubed

1/2 of an orange bell pepper cubed 

1 shallot 

2 green onions diced

1 package of light cream cheese 

Sea salt

What to do: 

1. Preheat oven to 375. Spread the crescent dough out on a cookie sheet or pizza stone and bake for 12 minutes or until golden brown. 

2. Cut the veggies and mix in a bowl to top the pizza with later. (Save a small amount of shallots and green onions to mix into the cream cheese). 

3. Put the cream cheese into a small mixing bowl and loosen by stirring with a fork. Add rest of shallots and green onion to the cream cheese. 

4. Once the pizza crust has cooled, spread cream cheese mixture over it leaving an inch around the edges. Top with the veggie mixture, patting it down into the cream cheese. 

5. Finish off with a sprinkle of sea salt and shredded mozzarella cheese and put in the refrigerator for 30 minutes or until its reached desired coldness.

Keeps well in the refrigerator with cellophane in between layers. 

Have an idea for a recipe variation? Add your ideas into the comments section below :)