Veggies and Dip Pizza

This pizza is great to bring to parties, potlucks and showers.  It always gets gobbled up and rave reviews.  And it's super easy to make!  I don't advise eating a whole pizza because though it's packed with raw veggies, it's also packed with cream cheese and crescent roll, but one or two pieces are totally fine.  

Veggies and Dip Pizza

Serves: 12

Ingredients:

1 pkg crescent rolls

6 oz cream cheese

1 Tablespoon mayo

splash of milk

1 Tablespoon dried dill

1 garlic clove, minced

salt

1 cup broccoli, chopped into small pieces

1 cup cauliflower, chopped into small pieces

2 carrots, shredded

3 green onions, sliced

1/2 cup sliced black olives

Directions:

Roll out entire crescent roll dough into a rectangle on a medium sized baking sheet. Pinch seams shut and smooth out with fingers.  Place in a 350 degree F oven for 10 minutes or until crust is golden brown.  Removed from oven and set aside to cool.

To make the dip, place the cream cheese, mayo, dill, garlic and a pinch of salt into a mixing bowl and mix aggressively until smooth. You may add a splash of milk to thin it out (I didn't have any Greek yogurt, but I bet you can replace some of the cream cheese with that and skip the mayo, making it a bit healthier).  

When crust is cooled, spread dip over the crust in an even layer.  Top with fresh veggies and olives.  Chill until ready to serve.