This uses biscuits, but is really good. It sounds like a lot, but the flavors blend very well.
This cold appetizer pizza has a cream cheese layer topped with lots of colorful vegetables that add fiber and vitamins to your snack.
Nonstick spray coating
1 package (8) refrigerated buttermilk biscuits
1/2 of an 8-ounce package reduced-fat cream cheese (Neufchâtel), softened
1/4 cup reduced-calorie or nonfat mayonnaise dressing or salad dressing
1/2 teaspoon dried dillweed
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
3/4 cup chopped fresh spinach
1/2 of a 7-ounce jar roasted red sweet peppers, drained and chopped (about 1/3 cup), or 1/3 cup diced pimiento, drained
2 cups desired fresh vegetables, such as broccoli flowerets, sliced carrot, jicama strips, sliced green onions, green sweet pepper strips, sliced and quartered yellow summer squash or zucchini, and/or cauliflower flowerets
Spray a 12-inch pizza pan with nonstick spray coating. For crust, place 7 biscuits in the pan near the edge forming a circle; place 1 biscuit in the center. Using fingers, press the biscuits into the pan to form a single crust. Bake in a 375° oven for 12 to 15 minutes or till light brown. Cool in pan.
Meanwhile, in a medium mixing bowl stir together cream cheese, mayonnaise or salad dressing, dillweed, onion powder, and garlic powder. Add spinach and roasted peppers or pimiento, stirring just till combined.
Spread the cream cheese mixture onto the cooled crust. Arrange vegetables atop cream cheese mixture. To serve, cut into wedges. Serve immediately. Or, cover and chill for up to 24 hours.
YieldMakes 12 servings
Estimated time (minutes) Total Time: 60