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Vegetable Pizza

Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Yield 16 servings


  • 1 Loaf Rhodes White Bread, thawed and risen (about 4-5 hours at room temperature)
  • 1 (8oz) package cream cheese
  • 1/2 cup sour cream
  • 1 (1oz) packet dry ranch dip mix
  • 1 Tbsp dried chives (2 Tbsp fresh)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup broccoli florets
  • 1/4 cup baby carrots, sliced
  • 1/4 cup cherry tomatoes, quartered


  1. Roll the thawed loaf of Rhodes White Bread into a rectangle on a large greased baking sheet. Then poke holes all over the dough with a fork.
  2. Bake at 425 degrees Fahrenheit for 10-13 minutes or until golden brown.
  3. Using a hand mixer, beat the cream cheese, sour cream, dry ranch mix, and chives in a large bowluntil well blended.
  4. Spread the cream cheese mixture over the cooled crust leaving a 1/2-inch of crust exposed on the edges.
  5. Sprinkle with cheddar cheese and top with fresh cut vegetables. 
  6. Cover with plastic wrap and refrigerate until ready to serve. 
  7. To Serve: Remove plastic wrap. Cut the cold vegetable pizza appetizer into rows 2x4. Then cut each rectangle in half diagonally to create 16 triangles. Enjoy!

Recipe Notes