Veggie Pizza

This is one of my family's favorite meals!  It works well on any pizza crust (see the recipe for a basic dough recipe here) and you can tailor the pizza to fit your family's tastes as well as take advantage of whatever veggies you have hanging out in your refrigerator.

This is another one of those "no measurement" recipes; you can pretty much eyeball everything and it'll end up tasting great!

Ingredients:

Cream Cheese, softened (you may use a low-fat version if you prefer)
Ranch salad dressing (again, low-fat may be used, or try with your favorite salad dressing)
A variety of fresh, raw vegetables
Cheese (I use shredded cheddar most of the time)

You'll want to have your pizza crust made up and baked in advance.  If you're going for a thin crust experience, make sure to poke plenty of holes in your pizza dough prior to baking it so that it doesn't get too bubbly.  I prefer this pizza on a cracker-thin crust, but it tastes good no matter what the crust thickness is.

In a small bowl, combine cream cheese and Ranch dressing until you have a creamy, smooth texture.  Spoon the mixture onto your pizza crust(s) and spread evenly so that there is a thin layer across most of the surface.  Make the mixture thick enough so that your veggies can be pressed in a bit and will "stick" to it.  I used fresh broccoli, cauliflower, carrots, orange bell peppers, and red onion.  Go ahead and sprinkle the vegetables onto the cream cheese/ranch layer, pressing them in a bit, if necessary.  Finally, sprinkle a little bit of shredded cheese on top of the veggies.  Slice like you would a regular pizza and serve immediately, or chill in the fridge for a short while.

That's all there is to it!