Each slice of this pizza looks like a carrot!
- 1 package (8 oz/250 g) refrigerated crescent rolls
- 1 package (8 oz/250 g) cream cheese, softened
- 1 tablespoon (15 mL) mayonnaise
- 1 garlic clove, pressed
- 1 teaspoon (5 mL) dried dill weed
- Salt and ground black pepper to taste
- 2 cups (500 mL) broccoli florets
- 2 medium carrots, peeled
Preheat oven to 350°F (176°C) . Unroll crescent dough; separate into eight triangles. On Large Round Stone with Handles, arrange triangles in a circle with points in the center and wide ends toward the outside. Using lightly floured Baker's Roller®, roll dough to a 12-inch circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven; cool completely.
In Classic Batter Bowl, combine cream cheese, mayonnaise, garlic pressed with Garlic Press and dill weed. Season with salt and black pepper; mix well with Small Mix 'N Scraper®. Spread cream cheese mixture evenly over crust.
Top it with carrots grated with the Microplane® Adjustable Coarse Grater. Break up broccoli florets into very small pieces. Sprinkle carrots, leaving a small border for the broccoli.
- 10 servings
Nutrients per serving:
Calories 190, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 11 g, Protein 4 g, Sodium 260 mg, Fiber 0 g
All-Purpose Dill Mix or Italian Seasoning Mix can be substituted for the dill weed, if desired.
For easier serving, cut the pizza into squares before topping with vegetables.