Best 2 Cold Vegetable Pizza Recipes

Cold vegetable pizza is a refreshing and delicious dish that is perfect for summer gatherings or light meals. Made with a crispy crust, a creamy sauce, and an assortment of fresh vegetables, this pizza is sure to satisfy everyone at your table. Whether you're looking for a vegetarian option or just want to add more vegetables to your diet, cold vegetable pizza is a great choice. With its vibrant colors and crisp textures, this dish is sure to impress.

Here are our top 2 tried and tested recipes!

QUICK COLD VEGETABLE PIZZA

Quick Cold Vegetable Pizza image

This is one of my favorite vegetable recipes. Even youngsters love it. I've made it for a light lunch and served it as an hors d'oeuvre at a get-together.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 15 servings.

Number Of Ingredients 8

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1 cup mayonnaise
1 package (8 ounces) cream cheese, softened
1 tablespoon dill weed
2-1/2 cups assorted chopped fresh vegetables (cucumber, radishes, broccoli, onion, green pepper, carrots, celery, mushrooms)
1/2 cup sliced ripe olives
3/4 cup shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese

Steps:

Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool. , In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.

Nutrition Facts : Calories 264 calories, Fat 24g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

COLD VEGETABLE PIZZA

Cold Vegetable Pizza image

Topped with crisp veggies, this fresh-tasting pizza makes a cool appetizer on a warm day. Leslie Hampel of Palmer, Texas shares the recipe.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 tube (4 ounces) refrigerated crescent rolls
1/4 cup mayonnaise
2 ounces cream cheese, softened
1/2 teaspoon dill weed
3/4 cup assorted chopped fresh vegetables (cucumber, radishes, red onion, green pepper and/or mushrooms)
2 tablespoons sliced ripe olives
3 tablespoons finely shredded cheddar cheese
3 tablespoons finely shredded part-skim mozzarella cheese

Steps:

Unroll crescent rolls and place on an ungreased baking sheet. Flatten dough into an 8-in. x 5-in. rectangle. Seal seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool on a wire rack. , In a small bowl, combine the mayonnaise, cream cheese and dill until blended; spread over crust. Top with vegetables of your choice. Sprinkle with olives and cheeses. Cover and chill at least 1 hour. Cut into slices. Refrigerate leftovers.

Nutrition Facts : Calories 234 calories, Fat 16g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 501mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

Choose fresh, crisp vegetables for the best flavor and texture.
Cut the vegetables into thin slices or strips so that they cook evenly.
Use a variety of vegetables to add color and flavor to the pizza.
Be sure to drain the vegetables well before adding them to the pizza to prevent the crust from becoming soggy.
Use a light hand when drizzling the pizza with olive oil to prevent it from becoming greasy.
Bake the pizza until the crust is golden brown and the vegetables are tender.
Let the pizza cool for a few minutes before slicing and serving.

Conclusion:

Cold vegetable pizza is a delicious and refreshing dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its colorful vegetables and light, flavorful dressing, cold vegetable pizza is a surefire hit that everyone will enjoy.