Description
A quick and easy veggie pizza made with crescent roll dough and topped with a colorful array of fresh vegetables and gooey mozzarella.
Ingredients
- 1 package crescent roll dough (one can, unrolled)
- 1 cup shredded mozzarella cheese
- 1/2 cup pizza sauce
- 1 cup mixed fresh vegetables: diced bell peppers, thin-sliced onions, sliced mushrooms, diced tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment for easy cleanup.
- Unroll the crescent dough and press the seams together to form a single rectangular crust on the sheet. Press edges slightly to create a small rim.
- Bake the crust for 8–10 minutes until it just starts to turn light golden; this sets the dough.
- Remove the crust from the oven and spread pizza sauce evenly, leaving the rim.
- Scatter the mixed vegetables across the sauce, keeping pieces evenly distributed.
- Sprinkle shredded mozzarella over the veggies. Season with Italian seasoning, salt, and pepper.
- Return to the oven and bake 10–12 minutes more, until cheese is melted and bubbly and the edges are golden brown.
- Let rest 2–3 minutes, slice into squares or strips, and serve warm.
Notes
For a crisper crust, use low-moisture mozzarella or pat wet veggies dry. For a vegan option, substitute mozzarella with plant-based shreds and use dairy-free crescent dough.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American