Maybe Ranch Cream Cheese Vegetable Pizza is a throwback — or maybe it isn’t. Can something be retro if you’ve eaten it constantly since you discovered it? Can it be retro if you’ve been tweaking and improving it over the years? I don’t know the answer, but I do know this:

I love Ranch Cream Cheese Vegetable Pizza, and so do my husband and our second-born son. Our eldest has an inexplicable dislike of cream cheese, and the younger kids won’t touch that many vegetables without strong persuasion, but those of us who enjoy it do so wholeheartedly. We make it often and never seem to tire of it.

Ranch Cream Cheese Vegetable Pizza begins with, unsurprisingly, Ranch Cream Cheese. You can use homemade spreadable ranch cream cheese or a store-bought version. Use a pre-baked pizza crust — either homemade or purchased — bake and cool it, spread the ranch cream cheese across the surface, then pile on a generous assortment of crisp, flavorful fresh vegetables.

This pizza is ideal for party buffets but also perfect for casual snacking during movies, sports, or after work and school. It’s light enough for warm-weather gatherings and refreshingly bright when winter comfort foods grow boring. In short: Ranch Cream Cheese Vegetable Pizza might be the near-perfect snack — at least for those who like cream cheese and vegetables. The rest of us are happy that means more for those who do.

Cook’s Notes

Pre-bake your pizza crust according to package directions, or use a homemade pre-baked pizza crust for the best texture.
Use either homemade spreadable Ranch Cream Cheese or a good-quality store-bought spreadable ranch cream cheese.
Cut the vegetables small so each bite includes several different flavors and textures — that’s part of the fun.
The recipe lists my favorite vegetable choices, but feel free to substitute your preferred vegetables.
Store any leftover pizza tightly wrapped in the refrigerator to keep it fresh.

Ranch Cream Cheese Vegetable Pizza

Rebecca Lindamood

Ingredients

1
pre-baked pizza crust
between 10 and 12 inches in diameter, completely cooled
1 1/2
to 2 cups Spreadable Ranch Cream Cheese
1
cup
small diced English or seedless cucumber
peel on
1/2
cup
small diced red onions
1/2
cup
small diced multi-coloured bell peppers
1/2
cup
small florets of broccoli
1/2
cup
small florets of cauliflower
1
tablespoon
minced fresh dill
1
tablespoon
minced fresh parsley

Instructions

Spread the Spreadable Ranch Cream Cheese evenly over the crust, leaving about a 1/2-inch border. Arrange the chopped vegetables on top in the order you like, then garnish with freshly chopped dill and parsley. Cut into wedges and serve immediately.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you choose with your preferred nutrition calculator.