While in Adams County, Ohio on Saturday Rachel and I enjoyed a delicious lunch of Clara Yoder’s vegetable pizza which was the vegetarian choice served for lunch at the Amish Birding Symposium. While I wasn’t able to corner Clara Yoder and get her recipe, I was able to dig up Elizabeth Coblentz’s recipe from the Amish Cook archives. Elizabeth’s recipe has a bit more vegetables in the mix than the pizza served yesterday, but I’m sure that had to do with the time of year and there not being more in-season options. So, try Elizabeth’s delicious vegetable pizza recipe! I’m rerunning the photo I posted yesterday of our vegetable pizza,.
2 pkg crescent roll dough
2 pkg (8 oz. each) cream cheese, softened
1 cup mayonnaises
1 pkg ranch dressing
1/2 cup chopped fresh cauliflower
1/2 cup chopped onion
1/2 cup chopped fresh broccoli
1/2 cup chopped radishes
1/2 cup chopped celery
1/2 cup chopped fresh green pepper
1/2 cup chopped fresh carrots
1/2 cup chopped fresh tomato (optional)
8 oz cheddar cheese, shredded
Press crescent rolls into jelly-roll pan. Bake at 350 degrees F for
10 minutes. Cool, set aside. Mix cream cheese, mayonnaise, and ranch dressing. Spread over rolls; top with vegetables. Sprinkle with cheddar cheese. Cut into 12 or 24 squares. Refrigerate until ready to serve.