Perfect for Summer~ Ranch Veggie Pizza


2 tubes of croissant dough ( I used garlic flavor to give it a flavor boost!)

8-12 ounces light  or fat free cream cheese, softened

1-1oz pkg Hidden Valley Ranch dry dip mix

1/4 cup fresh broccoli, finely chopped

1/3-1/2 cup yellow, orange or red bell pepper finely chopped

2-3 green onions, finely sliced

Reduced fat cheddar cheese, shredded (you can use whatever cheese you have one hand)


Unroll and flatten out the dough sheet onto a large cookie sheet lined with parchment paper or coated with non-stick spray. Bake at 350 
according to package directions. Crust should be a golden brown. If using croissant dough, make sure to seal the seams so that it is one sheet of dough.

Remove from oven and allow to cool completely. Set aside.

Cream together cream cheese with one packet of dressing mix and set aside.

 Finely chop all vegetables and set aside.

With a spatula carefully spread a thin layer of the cream cheese mixture over cooled crust.

Top cream cheese layer with desired amounts of veggies and grated cheese. Cut into slices using a pizza cutter and enjoy!