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Location: Texas, United States

Sunday, October 31, 2010

Graveyard Veggie Pizza

From Taste of Home's website. I don't care for cauliflower, so I left that out, and added cucumber, artichoke hearts, and tomatoes in its place. I would recommend only adding half the ranch dressing packet. The cheese mixture was too salty.

I didn't do the RIP written in cream cheese on the crackers because it was getting late and we had to eat quick and go trick or treating.

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup milk
• 1/4 cup plus 1 tablespoon canola oil, divided

• 3 cups (24 ounces) 4% cottage cheese
• 1 envelope ranch salad dressing mix
• 1/2 cup mayonnaise
• 1/4 cup milk
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 cup chopped fresh broccoli
• 1 cup chopped fresh cauliflower
• 2 cans (4-1/4 ounces each) chopped ripe olives
• 1/2 cup chopped celery
• 1/3 cup shredded carrot
• 1/4 cup chopped onion
• 1 jar (2 ounces) sliced pimientos, drained
• 1 package (3 ounces) cream cheese, softened
• 4 teaspoons sour cream
• 10 to 15 crackers
• For crust, in a large bowl, combine the flour, baking powder and salt. Add milk and 1/4 cup oil; mix well. Shape into a ball; knead 10 times.
• On a lightly floured surface, roll into a 15-in. x 10-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press onto the bottom and up the sides of pan. Prick with fork; brush with remaining oil. Bake at 425° for 12-14 minutes or until edges are lightly browned. Cool completely on a wire rack.
• In a small bowl, combine the cottage cheese, ranch dressing mix, mayonnaise and milk; spread over crust. Sprinkle with cheese, broccoli, cauliflower, olives, celery, carrot, onion and pimientos.
• For tombstones, in another small bowl, beat cream cheese and sour cream until fluffy. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe "RIP" onto crackers. Insert into pizza. Refrigerate until serving. Yield: 15 servings.

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