Mexican Veggie Pizza
From crabhappychick 15 years ago
- 20 minutes to make
- Serves 12
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 shopping list
- 16 ounces neufchatel cheese, softened shopping list
- 1 cup mayonnaise shopping list
- 1 package ranch-style dressing mix (Hidden Valley) shopping list
- 3/4 cup broccoli flowerets, finely chopped shopping list
- 1 1/4 cups green pepper, finely chopped shopping list
- 3/4 cup tomatoes, finely chopped and drained of juice shopping list
- 1 cup pickled jalapeno slices shopping list
- 1/2 cup black pitted olives, sliced shopping list
- 1/2 cup cheddar cheese, shredded, or more if needed shopping list
How to make it
- Place cornbread strips on cookiesheet, seal edges and make raised edge. Bake at temperature on package until browned and cool.
- Whirl neufchatel, mayo and ranch dressing mix together in food processor and spread on crust.
- Mix broccoli, green pepper, tomatoes and green onion together and distribute evely over dressing.
- Top pizza with a generous sprinkling of pickled jalapenos, then black olives and finally, shredded cheddar.
- Cut into squares and serve.
People Who Like This Dish 4
- bluewaterandsand GAFFNEY, SC
- sparow64 Sweetwater, TN
- cookiewoman Convoy, OH
- cheric Oklahoma City, OK
- crabhappychick Pittsburgh, PA
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The Rating
Reviewed by 2 people-
oh yeah, baby.
sparow64
in Sweetwater loved it
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Works for me, sounds great!
bluewaterandsand
in GAFFNEY loved it
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