05 Jul Sensational Summer Salad Pizza on Puffed Pastry
Summer is here and what better way to enjoy all of your freshly grown garden veggies than by chopping them up and mixing them together in the form of a Cold Salad Pizza! This pizza is perfect for any picnic or bbq. It is fresh, tastes great, served chilled or at room temp so no need for a hot oven or stove. The best part? The crust is actually baked Crescent Rolls made into a “pizza crust”! Spread some cream cheese over the cooled pastry and you’ll end up with a smooth, creamy taste that blends perfectly with the veggies.
What You’ll Need:
-Two 8 oz. packages of gluten-free Crescent Rolls
-One 16 oz. package Organic Cream Cheese. Go for the soft style for easier spreading.
-2 large green bell peppers
-4 medium sized pearl tomatoes or heirloom tomatoes, whatever you prefer
-1 medium onion
-3 Persian Cucumbers
-One 8 oz can of Organic Mediterranean Pitted Black Olives
-3 cloves of fresh garlic, crushed
–Organic Shredded Pepper Jack Cheese to taste. About 6 oz. to cover top the pizza
-Chiffonade two large bunches of fresh basil
– Salt, Pepper and Oregano to taste
How to Make It:
-Take a nonstick baking sheet and spread the crescent rolls flat on the sheet. Press all triangles together to cover the surface of the sheet. Bake at 350 for 12-14 minutes until golden brown. Set aside to cool. This will be your crust.
-Set aside 1 tomato, 8 leaves of basil and half of the pitted black olives. You’ll come back to these later!
-Very coarsely chop all vegetables and put into a Large Food Processor. My Breville Sous Chef Food Processor is my go to for finely chopping veggies perfectly every time.
-Pulse the veggies in the food processor until they are finely chopped. Drain all of the water out of the mixture and set aside.
-Once your crust has cooled, evenly spread the cream cheese onto the crust
-Pour all of the veggies over the cream cheese and spread evenly
-Sprinkle the Jack Cheese over the veggie mixture at your discretion. I like to use enough cheese so that the pizza is covered, but still enough space for the veggies to show.
-Slice the remaining tomato, olives, and basil and sprinkle evenly onto the top of the pizza.
-Season with salt, pepper, and oregano to taste.
-Slice the pizza into medium size squares to serve. (I cut 4 across and 4 down)
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