Ingredients:

  • 1 (8-ounce) can (227 g) Refrigerated crescent roll dough
  • Light cooking spray (optional)
  • 16 ounces (450 g) Full-fat cream cheese, completely softened
  • 1/2 cup (120 ml) Full-fat sour cream OR mayonnaise
  • 1 envelope (1 ounce / 28 g) Dry Ranch seasoning mix
  • 1 teaspoon (5 ml) Fresh lemon juice
  • 1/4 teaspoon (1.25 ml) Freshly cracked black pepper
  • 1 cup (150 g) Finely chopped broccoli florets
  • 1/2 cup (75 g) Shredded carrots
  • 1/2 cup (75 g) Diced bell pepper (Red, yellow, or orange)
  • 1/4 cup (30 g) Sliced black olives, drained well
  • 2 tablespoons (30 g) Sliced spring onions (scallions)
  • 1/4 cup (15 g) Fresh dill or chives, chopped (Optional Garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a 9x13 inch baking sheet with parchment paper.
  2. Unroll the crescent roll dough onto the prepared sheet pan. Firmly pinch and press the seams and perforations together until a solid, even rectangle is formed.
  3. Bake for 12 to 15 minutes, or until the crust is puffed and a light, uniform golden brown. Transfer the baked crust to a cooling rack and ensure it is absolutely cold before proceeding.
  4. While the crust cools, prepare the spread. In a large bowl, combine the softened cream cheese, sour cream (or mayonnaise), lemon juice, and black pepper. Sprinkle in the dry Ranch seasoning mix. Mix until fully smooth, creamy, and uniform with no lumps.
  5. Chop all vegetables (broccoli, carrots, peppers) into very small, bite-sized pieces. Blot high-moisture vegetables like olives and peppers gently between paper towels to remove excess water.
  6. Once the crust is completely cool, spread the cream cheese mixture evenly over the entire surface, going right up to the edges. Scatter the prepared chopped vegetables evenly across the cream cheese layer, pressing gently so they adhere.
  7. Garnish with the chopped fresh herbs (dill/chives), if using. Cover the assembled pizza loosely and refrigerate for at least 1 hour (2 hours is ideal) to firm up the spread for clean slicing.
  8. Using a large, sharp knife, cut the chilled pizza into squares (e.g., 4x4 for 16 pieces). Transfer the squares to a serving platter and serve cold.