Given that we’re veggie farmers, it’s been on my mind to develop a greater appreciation for eating vegetables.
After all, who trusts a banker who doesn’t have a savings …
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Given that we’re veggie farmers, it’s been on my mind to develop a greater appreciation for eating vegetables.
After all, who trusts a banker who doesn’t have a savings account, or a mechanic who rides a horse? You simply can’t be a veggie farmer and not eat your vegetables.
But hey, it doesn’t have to be all obligation and no taste.
Shockingly, there are lots of delicious ways to eat your vegetables.
My most recent favorite, as it turns out, is veggie pizza.
Although I understand there is a hot version of veggie pizza, ours is a chilled rendition. So for those of you who like a no-bake style of cooking or simply like cold pizza, this one’s for you.
Originally, my wife had a bunch of extra raw veggies in the fridge, and shortly after deciding to make the pizza, she figured it would be a perfect snack for the kids at church—for whom she was responsible for snacks that week.
It worked out great because the recipe was very general in terms of portions of ingredients, and could be cut smaller for snack-sized pieces, or cut larger for meal-sized pieces.
In terms of my portion sizes, let’s just say the size of the cut didn’t matter, since I was almost single-handedly responsible for disposing of any and all leftovers from both our family portion and the returned extra snacks. And it was good enough that I never did get sick of it.
If you’re someone who really likes the natural taste of the veggies that we’ve included in the recipe, then try using the suggested portions of spices in the homemade ranch spread.
If you’re like me, and you relish the opportunity to awaken your digestive juices with some heat and zing, I would suggest doubling the spices and herbs while using the same amount of sour cream and cream cheese.
The garlic is perhaps the best part to heap up, but if you don’t want it to take over the rest of the flavor profile, consider sticking to the script.
You can also get more inventive than we felt at the time, and make your own crust base. However, with the crescent roll dough, you end up with a hearty, slightly doughy crust that isn’t too dry and brittle against the fresh snap of the veggies.
I love the fact that you can throw any leftovers in a recloseable bag and refrigerate them until you are ready to consume them.
The way out here we eat our veggies, and we always look for fun ways to make them tasty for the kids—and sometimes that makes it twice as tasty for the adults. A snack to last the week, or a meal for any spring occasion, this easy cold pizza recipe is sure to be enjoyed by junk food lovers and healthy eaters alike.
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