Fresh Veggie Pizza

We grew up on this stuff, and I LOVED it. Now that we have a garden in our own backyard, it's fun to incorporate them into the menu, into the meals! This pizza can be topped with most vegetables, traditionally with broccoli, cauliflower, and carrots.
This time around however, I used green beans, tomatoes, peppers, and carrots-MMmm! A refreshing take on your average pizza. It' s perfect for summer and delicious to eat!

You will need:

1 crescent roll package
1 brick cream cheese
1/2 cup mayo
1 tsp dill
1 tsp season salt

Fresh cut veggies of your choice

On a baking sheet spread out crescent rolls and pinch edges to seal. You should have a large rectangle. Bake in oven at 375 degrees for 12-14 minutes. Let cool.

In bowl mix cream cheese, mayo, dill and season salt. Spread a decent layer over entire pizza crust. Chill for an hour or so.

Sprinkle veggies on top. Cut into small squares.

Begin the crunching.

Stuffed Crust Chicken Pesto Pizza

This recipe just seemed to come together in my mind almost instantaneosly. I had remembered Chelsea had shown me how to use pesto with pizza dough, and I also had been researching how to make a stuffed crust pizza..(Nathan and I love Pizza Hut's stuffed crust) when I just put the two together..Why not a stuffed crust pesto pizza?! And behold, my sassy pizza was born. The mild, yet flavorful pesto sauce pairs well beautifully with the buttery crossiant roll crust, and the sharp tang of feta cheese gets a long with the shredded chicken. Enjoy!

Stuffed Crust Chicken Pesto Pizza

you'll need:

2 crossiant roll packages
1 cup of cooked shredded chicken
1 small jar of pesto sauce (6 0z)
1 package string cheese (about 5 sticks)
1 cup of mozzarella cheese/shredded
1 tablespoon butter
1-1/2 teaspoon of oregeno
2 tsp cornmeal
1/4 cup feta cheese

Sprinkle cornmeal on a 9x13 in. greased baking pan. Unroll crossiant packages and stretch across pan, leaving about an inch overflowing the edges. Pinch seams to seal. Place pieces of string cheese around edges and fold over dough; pinch to seal. Brush the crust with butter; sprinkle with oregano. Bake at 425 degrees for 5 minutes.

Spread a thin and even layer of pesto on pie crust and top with shredded mozzarella and then sprinkle chicken all over pizza.
Back into oven for aout 10-12 minutes, or until crust and cheese are golden brown.

After removing from oven, sprinkle feta cheese on top.