Vegetable Pizza

There isn’t a reason I can think of to not make this, so if you haven’t tried it — get to it! You can swap any of the vegetables to your liking. Use up those garden veggies on this vegetable pizza!  

Ingredients

• 1 Loaf Rhodes White Bread, thawed and risen (about 4-5 hours at room temperature)
• 1 (8oz) package cream cheese
• 1/2 cup sour cream
• 1 (1oz) packet dry ranch dip mix
• 1 Tbsp dried chives (2 Tbsp fresh)
• 1/2 cup shredded cheddar cheese
• 1/2 cup broccoli florets
• 1/4 cup baby carrots, sliced
• 1/4 cup cherry tomatoes, quartered

Instructions

1. Roll the thawed loaf of Rhodes White Bread into a rectangle on a large greased baking sheet. Then poke holes all over the dough with a fork.
2. Bake at 425 degrees Fahrenheit for 10-13 minutes or until golden brown.
3. Using a hand mixer, beat the cream cheese, sour cream, dry ranch mix, and chives in a large bowluntil well blended.
4. Spread the cream cheese mixture over the cooled crust leaving a 1/2-inch of crust exposed on the edges.
5. Sprinkle with cheddar cheese and top with fresh cut vegetables. 
6. Cover with plastic wrap and refrigerate until ready to serve. 
7. To Serve: Remove plastic wrap. Cut the cold vegetable pizza appetizer into rows 2x4. Then cut each rectangle in half diagonally to create 16 triangles. Enjoy!

Source:dessertnowdinnerlater.com

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