My garden is producing the fruits of my labor...and I have more produce than I know what to do with! The canning season is here for me, and while I love canning, I also love to enjoy as much of the fresh garden produce as I can. Grace and I have loved making these veggie pizzas for lunch, and all of my kids enjoy eating their veggies this way. I thought it would be fun to share some of the recipes I use to take advantage of all of my garden bounty.
First off, you'll need to get two tubes of crescent rolls. Spray a large jelly roll pan and lay dough into bottom of pan, and roll/press to fit bottom and sides of pan. Bake according to pkg. directions minus a few minutes. Bake until golden brown and then cool completely.
Next, you'll make the "sauce". We have two variations we like to use...
-1 pkg. cream cheese, softened (we use the 1/3 less fat variety)
-2 Tbs. sour cream (you could replace with lowfat or even greek yogurt)
-1 Tbs. taco seasoning or 1 Tbs. ranch dressing powder
Mix ingredients well, and spread on cooled crust.
Now, for my favorite part...the VEGGIES! You can add or subtract according to your liking.
-Finely shredded lettuce or cabbage
-shredded mexican blend cheese
-finely minced dill weed
-Fresh cracked pepper
Start with lettuce/cabbage, then layer cheese and remaining veggies. I like to finish the pizza with freshly chopped dill weed and fresh cracked pepper. Slice and serve. Keep refrigerated.