Ranch Vegetable Pizza
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Made With Our
Directions
Ingredients
- 1 sheet puff pastry, thawed
- 1/2 cup radishes, thinly sliced
- 1/2 cup bell pepper, diced
- 1/2 cup blanched green beans or asparagus, chopped
- 4 grape tomatoes, thinly sliced
- 1/4 cup carrots, shredded
- 2 scallions, minced
- 6 ounces cream cheese, softened
- 1/3 cup sour cream
- 3 Tablespoons Stonewall Kitchen Ranch Aioli
- 1/4 teaspoon salt
- 1 scallion, minced
- 2 Tablespoons fresh herbs (such as parsley, basil or dill) chopped
For the ranch spread:
Directions
- Heat oven to 400° F.
- Roll the puff pastry out on a lightly floured surface until it measures 15 x 10-inches. Transfer to a baking sheet. Brush edges lightly with water. Fold over edges 1/2-inch on all sides and press firmly to form a rim. Prick the center of the crust thoroughly. Bake for 10 minutes, or until it is puffed and golden brown. Remove from the oven and cool.
- Place cream cheese, sour cream, Ranch Aioli, salt, scallions and herbs in a bowl and stir until uniformly mixed. Season to taste with pepper.
- Spread ranch mixture over puff pastry. Top with vegetables. Chill for 30 minutes. Cut into 16 squares and serve.
