#119 - Vegetable Pizza

(by Tami [Neidig] Moody - friend)

2 packages crescent roll dough OR 2 packages pizza crust mix
1 - 8oz. Philly cream cheese
1/2 cup mayo
1 package Hidden Valley Ranch dressing (dry)
8 oz. grated mozarella cheese
1 bunch broccoli (chopped)
1 green pepper (chopped)
1 small head cauliflower (chopped)
1 small onion (chopped)
1 cup shredded carrots
1 cup chopped celery
1 tomato (chopped)
1/2 pound sliced or chopped pepperoni

Make the dough according to package directions and press into a jelly roll pan (15 1/2" x 10 1/2" x 1" deep). Press the seams together if you made the two balls of dough separately. Bake following the directions on the package. In a mixer, slowly combine cream cheese, mayo and Hidden Valley dressing mix. Cool the crust, then spread the cream cheese/mayo/ranch mixture on the dough. Evenly distribute the cauliflower, broccoli, green pepper, onion, carrots, tomato and pepperoni on the pizza. Evenly distribute the mozarella cheese on the pizza last. Serve hot or cold--if serving hot, bake at 350 degrees for 15-20 minutes..