We’ve been experiencing summer in this last part of winter, so I’ve begun pulling some of my favorite summer recipes to make for dinner. Now that I’m almost fully out of my “I hate vegetables” season of pregnancy, this pizza is the very type of meal I am craving.
I first had this pizza when some friends brought us dinner after I had Brant. I loved it and asked for the recipe. When we moved when Brant was three months old, I made it for the moving guys, very skeptical if they’d like it (why did I fix it? Not sure)…and they loved it. It’s not Blane’s favorite, but the kids, especially Brant, really enjoy it.
I am slowly getting back into a normal routine with dinners, and typically every other Friday we eat pizza. This summer, I plan to alternate between this, Pizza Bianco, and fruit pizza (recipe to come!).
Cold Veggie Pizza
pre-baked and cooled pizza crust
8-16 oz cream cheese (adjust to your preference)
8 oz. Italian salad dressing (I sometimes, but not always use my homemade recipe)
1 can artichoke hearts, quartered
1 red pepper, chopped
green onions, chopped
grape tomatoes, halved
cucumber, small pieces
greek olives, sliced
1. In a large bowl, combine all of the veggies. There is no exact amount to combine, it’s according to your preference. The pizza will be loaded with veggies and I still often have some leftover in a bowl that I’ll add to a salad.
2. Toss veggies with salad dressing.
3. Spread cream cheese over pizza crust, then top with veggies.
This pizza is such a refreshing summer meal!