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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I came up with this little twist on the traditional veggie pizza some years ago. We like it even better than the original! Oh, and it is beautiful. Ingredients:
2 packages refrigerated pillsbury cornbread twists |
16 ounces neufchatel cheese, softened |
1 cup mayonnaise |
1 package ranch-style dressing mix (hidden valley) |
3/4 cup broccoli flowerets, finely chopped |
1 1/4 cups green pepper, finely chopped |
3/4 cup tomatoes, finely chopped and drained of juice |
1 cup pickled jalapeno slices |
1/2 cup black pitted olives, sliced |
1/2 cup cheddar cheese, shredded, or more if needed |
Directions:
1. Place cornbread strips on cookiesheet, seal edges and make raised edge. Bake at temperature on package until browned and cool.
2. Whirl neufchatel, mayo and ranch dressing mix together in food processor and spread on crust.
3. Mix broccoli, green pepper, tomatoes and green onion together and distribute evely over dressing.
4. Top pizza with a generous sprinkling of pickled jalapenos, then black olives and finally, shredded cheddar.
5. Cut into squares and serve.
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