This Dill Cream Cheese and Veggie Pizza makes a great light appetizer all year long, but it’s especially perfect as a summer appetizer with it’s colorful appearance and fresh veggies!
Cream Cheese and Dill Veggie Pizza is a fresh and colorful appetizer perfect for summer!!
I come from a family that provides way too much food at all times. I admit it. For holidays and parties, we love to have lots of different types of appetizers or treats so that everyone can find something they love.
Part of this is fear of picky eaters; we fear not offering something for everyone to enjoy. Part of it is we like options and a couple of those options need to be lighter or at least healthier than the other options.
This Dill Cream Cheese and Veggie Pizza appetizer is perfect for that! While I love my Sweet and Sour Meatballs, Toasted Ravioli or Loaded Baked Potato Dip, this veggie pizza doesn’t make me feel quite as full or heavy. It’s light, creamy, and colorful – which I love!
So colorful in fact that I made it for an Inside Out Party. I thought it needed something with all the colors from the movie – purple, red, green, yellow and blue (which was a bit harder to make happen).
Plus, I’m a sucker for dill.
You will love it because it’s also easy to make. After baking the crust ahead of time, my 13 year old niece made the rest of this for us. She made the spread, cut up the veggies … everything!
HOW TO MAKE A VEGGIE PIZZA APPETIZER:
Making a veggie pizza appetizer is an incredibly easy appetizer that works well all year long, easily changed up for the in season vegetables. However, it’s probably my favorite for summer since it’s a cold appetizer. But maybe I’m the only one that prefers warm appetizers in the cold months?!
You will first choose your pizza crust. I use crescent dough as you will see below. Bake and then set aside to let the crust cool before adding the filling and veggies.
Next, choose your filling. This recipe is for a cream cheese veggie pizza with the addition of dill and a little bit of sour cream.
Lastly, you will choose whichever veggies you prefer that are in season!
HOW TO MAKE AN EASY CRUST FOR THIS VEGGIE PIZZA APPETIZER:
A roll of crescent dough makes an easy crust for a pizza appetizer, even more so now that they make crescent sheets. When using the full sheet, I lay it out on parchment paper on a baking sheet and curl up the edges and fold into a crust.
If you can only find fans of regular crescent dough, you will want to lay out the entire contents of the can onto a sheet and then slowly push together the seams into one large sheet. Again, curl up the edges and fold into a crust.
Looking for a pizza crust option that is not crescent rolls? You could use flatbread or naan instead as well as your favorite pizza crust. I love using the crescent dough sheets because it makes a soft, buttery crust that pairs well with the creamy dill cream cheese filling and the crunchy veggies on top.
After baking your preferred pizza crust, you will want to set aside the pizza crust to cool before putting together your veggie pizza appetizer. Otherwise, your filling will heat and get messy.
WHAT TO INCLUDE IN YOUR CREAM CHEESE VEGGIE PIZZA FILLING:
For my filling, I am using cream cheese, a little bit of sour cream, dill and garlic powder. I’m a huge fan of dill and find it provides the filling with a nice, mild flavor that pairs well with all veggies.
If you do not want to use sour cream, some recipes call for mayo. I choose sour cream because I think it enhances the flavor of the cream cheese and provides a thicker consistency for the filling.
Lastly, many veggie pizza appetizer fillings use ranch. I have definitely used ranch in the past and the kiddos always love it just by telling them ranch is included. Feel free to supplement instead of the dill and garlic powder if that is a flavor you would prefer. It’s an easy customization.
My dill cream cheese filling is definitely my favorite, though!
WHAT VEGGIES TO INCLUDE ON MY VEGGIE PIZZA APPETIZER:
The opportunities are endless, almost, for which veggies to add onto your veggie pizza. I suggest keeping in mind that these veggies are raw, so only pick ones you enjoy eating raw. Additionally, choosing in season vegetables will always yield better flavor and results.
I included the following veggies on my pizza app: Yellow Bell Peppers, Broccoli, Tomatoes, and Purple Cabbage.
I chose these veggies because I was trying to match this veggie pizza to my Inside Out party I made it for. Other veggies I considered were cauliflower, shredded carrots, orange and red peppers, a little red onion, and black olives.
YOU MIGHT ALSO ENJOY THESE OTHER PIZZA RECIPES:
- BBQ PULLED PORK PIZZA
- BUFFALO CHICKEN FLATBREAD
- SPINACH PEAR PROSCIUTTO PIZZA WITH HONEY AND WALNUTS
- TACO PIZZA
- CHICKEN CORDON BLEU PIZZA
LET’S MAKE THIS DILL CREAM CHEESE AND VEGGIE PIZZA APPETIZER!
- 1 Pillsbury Crescent Dough Sheet
- 8 ounces Cream Cheese
- 1/4 cup sour cream
- 1/2 teaspoon dried dill weed
- 1/8 teaspoon garlic powder
- 1/4 cup small raw broccoli florets
- 1/2 cup quartered cherry tomatoes
- 1/8 cup shredded cabbage
- 1/2 cup diced yellow bell pepper
OTHER VEGGIE PIZZA TOPPING SUGGESTIONS
- shredded carrots
- purple cauliflower
- red or orange bell pepper
- Heat oven to 375°F.
- Unroll can of crescent dough sheet. Spray cookie sheet with non-stick or use parchment paper before placing dough onto sheet. Slightly roll up sides and lightly fold and press to form a crust.
- Bake crust 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes on the counter or maybe 10 in the fridge.
- In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Then, spread over crust, avoiding the folded over crust edge.
- Top with vegetables, making sure to spread out the veggies. Cut when ready to share.
- Serve immediately, or cover and refrigerate before serving.