Garden Cream Cheese Pizza (Or Crudités by the Slice)
My favorite potluck dish, because it’s easy to make, doesn’t require utensils to eat, and can be easily modified. For example, the red pepper can easily be switched with cherry tomatoes, or you can leave off the olives, or you can add some green onions, cauliflower, or vegetarian “ham”.
Prepared pizza crust – 3 8 inch crusts
Cream cheese – 2 boxes
Sour cream – 4 tablespoons
Ranch dressing mix – ½ an envelope, to taste
Broccoli – 1 cup when cut into small florets
Carrot – 1 small
Olives – ½ cup (any kind of olives will do, whatever tastes/looks good)
Red peppers – ½ cup chopped into small pieces (I cheat and used the jarred pimento pieces)
Allow cream cheese to soften at room temperature. Clean and cut broccoli into small florets, shred carrots, and chop pepper. Drain olives. When cream cheese is soft enough to stir, add cream cheese and ranch dressing mix. Combine well. Divide cream cheese into thirds and spread over each of the prepared pizza crusts. There should be a thick layer on each, with a small amount of room around the edge to make it easier to pick up. Top with carrots, pepper, broccoli and olives and press into the cream cheese. Wrap each “pizza” in plastic wrap and refrigerate until the cream cheese has reset. (Overnight works well.) Cut into slices and serve.