- 2 tubes refrigerated crescent rolls
- 8 ounces cream cheese, softened
- ¾ cup mayonnaise (or miracle whip works fine too)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon dill weed
- Red Onions
- Bell Pepper
- Black Olives
Preheat oven to 375 oF. Spray a large baking sheet with nonstick spray.
Unroll the crescent rolls on the prepared baking sheet, pressing the seams together and pressing the dough out to the edges, creating a pizza crust.
Bake in preheated oven for about 15 minutes, or until crust is a deep golden brown. Remove from oven and allow to cool completely.
In a medium bowl, blend the softened cream cheese, mayonnaise, onion powder, garlic powder, and dill weed with a hand mixer until smooth. Spread the mixture over the cooled crust.
Chop your choice of vegetables very fine, for a total of about 5 cups of chopped vegetables. A food processor is not recommended.
Press the vegetables on top and chill the pizza at least an hour before serving. Cut into squares and serve.
Easily adjust the number of servings by using a bigger baking sheet, spreading the crescent rolls thinner, and adding more chopped veggies.
Prebake the crust ahead of time to allow plenty of time for it to cool before assembling the pizza.