Like this... but with better and MORE veggies.
With the clean-up intensity of last week’s recipe, and the stress-level of this week’s SU-sized workload, I decided to do something considerably less work-intense and much more kid (or, more obviously, boyfriend) -friendly. [or ((excuse my binary assumption)) really any other kitchen-dysfunctional loved ones.]
Admittedly, I am not a “pizza” fan, when referring to the greasy-fastfoody-delivery type slab covered in Mozzarella Americana. [call me a snob] but I do love flat bread, which is much closer to the original intention of pizza than the gross overhaul that now frequents sport-watching events and whatnot. [no really, I am not quite sure why anyone eats it.]
So put on some Dean Martin and pop in a movie, [{ or the superbowl, i guess }] and have your cooking accomplice (dysfunctional or not) do the rest.
Also, I put the low-fat recipe here (my accomplice is self-conscious), but obviously you can use all the full-fat products exactly the same and I’m sure it will taste a little bit more like heaven.
- 1 Pillsbury (or preferably off-brand) refrigerated low-fat crescent rolls package (it’s 8 oz)
- 1 c room-temp cream cheese (low-fat, garden vegetable, or garlic herb are the best)
- 1 tomato (Roma or House, whichever you prefer)*
- 1/2 c sliced olives (generally canned)*
- 1 bell pepper (preferably yellow or orange- NOT GREEN)
- 1 cucumber, skinned and chopped*
- 3/4 c chopped red onion (or about half a large red onion)
- 1 can diced pineapple (or about 1&1/2 c fresh)
- 1/2 c shredded carrot (fresh is best)
*i stole these from the commons (1 c halved the cherry tomatoes) and they worked out splendidly and “free”.
- Heat oven to 375
- Roll out dough without separating the crescents, like one big rectangle, and carefully pinch together any threatening-to-separate pieces as you stretch the dough nice and thin, shooting for about 1/4″ thick– but not too thin!
- Pop it in the oven (middle rack) for as long as it says on the package you ended up buying, or until golden brown
- Prep/chop/grate/open-cans-of all veggies
- If you’re using plain cream cheese, mix in a little garlic powder or fresh garlic. (because I assume you love garlic as much as me)
- Pull dough out of oven and let cool completely (or near to)
- Generously spread cream cheese evenly on all of the now baked and cooled crust– right to the edge!
- Sprinkle all of your fix’ns onto the cream cheese evenly, especially in the corners. It should look like a rainbow at this point. Mmm.
- Cut in rectangles and use spatula to remove. Enjoy.
Keep in mind you can add/remove any ingredients at will, if you are allergic to something or have leftover raw zucchini/squash/broccoli, etcetera.
Happy superbowl weekend [& of course superbowl monday].
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