• Cooking Time: 22
  • Servings: 16
  • Preparation Time: 10


  • 2 packages (10 ounces each) refrigerated pizza crust
  • 1/2 cup mayonnaise
  • 1/2 package (1 ounce) ranch seasoning and salad dressing mix (2 tablespoons)
  • 1 garlic clove, pressed
  • 2 cups (8 ounces) shredded mozzarella cheese, divided
  • 1 cup chopped broccoli
  • 1/2 cup diced red bell pepper
  • 1 medium carrot
  • 1/2 cup pitted ripe olives, sliced
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese


  • Preheat oven to 425°F. Unroll both packages of pizza dough and arrange side by side on a large round pizza stone, shaping into a circle.
  • Using lightly floured roller, roll dough to edge of baking stone, pressing seams to seal.
  • In a bowl, combine mayonnaise, ranch seasoning mix and garlic; mix well.
  • Spread mixture evenly over crust to within 1/2 inch of edge.
  • Top with half of the mozzarella cheese.
  • Chop broccoli.
  • Dice bell pepper using Crinkle cut carrot.
  • Slice olives.
  • Sprinkle broccoli, bell pepper, carrot and olives over pizza; top with remaining mozzarella cheese.
  • Grate Parmesan cheese over pizza.
  • Bake 18-22 minutes or until edges are golden brown.
  • Remove from oven; let stand 10 minutes.
  • Cut into wedges using a pizza cutter; serve.
  • Yield: 16 servings or 24 sample servings


Categories: Appetizer  Savory  Vegetable 

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