Ingredients:

  • 16 oz refrigerated crescent roll dough (2 cans, 8 oz each)
  • 0.5 tsp garlic powder
  • 8 oz Neufchâtel cheese, softened
  • 0.5 cup plain non-fat Greek yogurt
  • 1 tbsp fresh dill, finely minced
  • 1.5 tbsp dry ranch seasoning mix
  • 1 cup broccoli florets, micro-chopped
  • 0.5 cup carrots, finely shredded
  • 0.5 cup red bell pepper, finely diced
  • 0.25 cup yellow bell pepper, finely diced
  • 0.25 cup cucumber, de-seeded and diced
  • 2 green onions, thinly sliced
  • 0.25 cup sharp cheddar cheese, finely shredded

Instructions:

  1. Preheat your oven to 375°F (190°C). Unroll the crescent roll dough onto an ungreased 13x18 inch baking sheet, pressing the seams together to form one solid rectangle.
  2. Sprinkle the dough with garlic powder. Bake for 9–11 minutes until the surface is deeply golden and firm to the touch. Remove from oven and let the crust cool completely.
  3. In a medium bowl, use a hand mixer to beat the Neufchâtel cheese, Greek yogurt, fresh dill, and ranch seasoning until smooth and velvety.
  4. Use an offset spatula to spread the cream cheese mixture evenly over the cooled crust, leaving a small border at the edges.
  5. Top the pizza with the micro-chopped broccoli, shredded carrots, diced peppers, cucumbers, and green onions. Press the vegetables lightly into the cream cheese base.
  6. Sprinkle with shredded cheddar cheese if desired. Chill in the refrigerator for at least 1 hour before slicing into 16 squares and serving.