Veggie Tray Pizza

     I think I originally got his recipe from one of my students. When I taught third grade, we would have them bring in a recipe of their favorite thing their mom made and they each typed it for a class cookbook for Mother's Day. I have made this pizza several times, and it's always a hit. Even people who don't really like raw veggies, like this. It's great for a light meal or snack and to take as an appetizer to a party. This was one of my contributions to the Superbowl party we attended last weekend, but I've also taken it to church picnics and reunions. The best part about it is that it's like a veggie tray, only better because it has a crust. Anything is better with bread. You can use crescent rolls or pizza dough for the crust, and they both taste great. Another good thing is that you can mix and match your toppings according to your preferences. It's easy, quick, and tasty. My kind of cooking.
     This time, we had some garden vegetable cream cheese that we bought for the cordon bleu braid last week. I used this spread in place of the cream cheese/mayo/seasoning mixture in the recipe.

2 cans crescent rolls or refrigerated pizza crust
8 oz cream cheese, room temp
1/2 cup mayo
1 pkg dry ranch dressing mix (or garlic salt and onion salt)
Topping ideas:
broccoli florets, shredded carrots, diced bell peppers, diced tomatoes-seeds removed, olives, onion, celery, mushrooms, bacon bits, shredded cheese

• Press crescent rolls or pizza crust into 17x11 jelly roll pan (or cookie sheet) to form a crust. Bake as directed until done and slightly browned on top.
• Cool completely.
• Mix cream cheese, mayo, and ranch seasoning (or garlic and onion salt). Spread on cooled crust.
• Press finely chopped vegetables into cream cheese mixture. Sprinkle with shredded cheese and bacon bits, if desired. 
• Cover with plastic wrap and refrigerate until serving time.