Vegetable Pizza
Another recipe from my grandmothers burgeoning archive. I think she got this from Mrs. Bernard Wade. The crust is baked but the topping is not. As most of my grandmothers recipes this is quite fatty.
Another recipe from my grandmothers burgeoning archive. I think she got this from Mrs. Bernard Wade. The crust is baked but the topping is not. As most of my grandmothers recipes this is quite fatty.
- Carbohydrate 8.542970625 g
- Cholesterol 23.4845625 mg
- Fat 14.74116 g
- Fiber 0.00354375005280599 g
- Protein 1.114036875 g
- Saturated Fat 4.175241 g
- Serving Size 1 1 Serving (47g)
- Sodium 281.2910625 mg
- Sugar 8.53942687494719 g
- Trans Fat 1.20233925 g
- Calories 167 calories
Step-by-step
- Spread crescent rolls in to pizza pan to make solid crust and bake according to package instructions.
- Meanwhile, mix mayonnaise, cream cheese and ranch dressing mix.
- Spread on crust after it has cooled enough to touch.
- sprinkle veggies to to taste.
- Slice and serve.
Applying cold vegetable toppings to a hot, freshly baked crust ruins the structural integrity of the base through unwanted steam condensation. Understanding the fat emulsions in the spread and the water activity of the produce prevents common textural failures.
- Bring the 8 ounces of cream cheese to 68 degrees Fahrenheit before mixing to prevent fat separation and ensure a smooth emulsion with the mayonnaise.
- Cool the baked crescent roll crust completely to ambient temperature before spreading the dairy layer; residual heat will melt the fats and liquefy the spread.
- Salt high-water vegetables like cucumbers or tomatoes 20 minutes prior to assembly and blot thoroughly with paper towels to prevent osmotic water release from soggying the crust.
- This dish does not tolerate freezing well because the high-fat dairy emulsion breaks upon thawing, resulting in a watery separation.
Store assembled portions in the refrigerator for up to 24 hours in an airtight container. Keep vegetable toppings separate from the crust if holding longer than one day.
