Cold Veggie Pizza – My Version of a Pampered Chef Favorite

Cold Veggie Pizza - My Version of a Pampered Chef FavoriteLast summer I was reminded of this old Pampered Chef Cold Veggie Pizza when my blogger friend Maureen over at Red Cottage Chronicles posted about it (hop on over and check out all of her delicious recipes, especially the desserts!).  I used to make it every once in a while but then forgot all about it.  But I dug out my recipe with notes on it for my version of how I like to make it.

I like making my own crust instead of using packaged crescent rolls but you could definitely substitute that in if you want to.  This buttery cornmeal crescent roll is easy to make, is delicious, and holds up well for this type of pizza.

We love eating this cool, refreshing pizza on hot summer days.  It’s loaded with veggies and the cream cheese spread keeps it light.  It’s great for lunch, dinner, snacking, and packing along for a picnic.

Cold Veggie Pizza - My Version of a Pampered Chef Favorite

Cold Veggie Pizza – My Version of a Pampered Chef Favorite

Yield: The crust yields 2 jelly roll size pan pizzas. The spread and toppings are for 1/2 pizza. To make 2 full pizzas quadruple the amounts for the spread and toppings.

Crust ~ If you're only wanting to make one pizza you may either 1/2 the crust recipe or mix up the full recipe, let it rise, and then freeze half of the dough. Then use the frozen dough another time by thawing it, putting it in a jelly roll pan, and baking it as directed below. (Don't forget to prick the crust bottom.)

I often will freeze half the dough and bake half the dough. If it's just Brent and me eating I'll cut the baked crust in half - I'll use one half for a pizza right then and wrap the other half up well in plastic wrap and freeze it. Then I can take it out, thaw it, and put the spread and toppings on for a quick meal. ~ That is what I've done in the above photo. You can see that I've only made a half pizza.

Spread ~ I use this amount of spread for 1/2 of a pizza.

Toppings ~ I use 2 cups of veggies for 1/2 of a pizza. We like it loaded up!


    Buttery Cornmeal Crescent Crust - see note above
  • 2 cups milk
  • 2/3 cup yellow corn meal
  • 1-1/2 tablespoons instant yeast
  • 1/2 cup butter
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 3 large eggs (or 4 medium)
  • 5-1/2 - 6 cups flour
  • Cream Cheese Spread - see note above
  • 8 ounces cream cheese, softened
  • 1 tablespoon mayo
  • 1 clove garlic, minced
  • Topping - see note above
  • 2 cups (or more) of your preferred mixed chopped vegetables - zucchini, broccoli, red bell peppers, green onion, corn, tomatoes


    Buttery Cornmeal Crescent Crust
  1. Scald the milk by heating it to just below a boil so the bubbles are just appearing around the edges. Add the cornmeal and cook and stir until thickened, lowering the temperature, if needed, so the mixture doesn't boil.
  2. Pour the cornmeal/milk mixture into the bowl of a stand mixer and let it cool until it's lukewarm.
  3. Add the yeast, butter, and sugar and mix well.
  4. Add the salt and eggs and mix well.
  5. Add the flour gradually until a soft dough forms. Knead for about 7 minutes.
  6. Transfer the dough to a lightly greased bowl covered with lightly greased plastic wrap and let it rise until doubled.
  7. Divide the dough into two balls. *(This is enough dough to make 2 jelly roll size pizzas. See the note below if you only want to make one crust at a time.)
  8. Lightly grease a jelly roll pan and spread one of the balls of dough out, pressing it up along the edges.
  9. Use a fork to prick the crust bottom and bake at 350 degrees for 10-12 minutes, until lightly browned.
  10. Allow to cool.
  11. Cream Cheese Spread
  12. In a medium sized bowl, mix together the ingredients and spread over the cooled crust.
  13. Toppings
  14. Add your chopped vegetables and enjoy!


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3 Responses to Cold Veggie Pizza – My Version of a Pampered Chef Favorite

  1. Kim June 26, 2015 at 4:36 pm #

    I’m a little late getting my comments out! I featured your yummy pizza today on the blog and social media! Thanks so much for pinning to the P3Party Board! Happy Weekend!

  2. susan chesnek January 31, 2016 at 12:13 pm #

    thank you for the recipe.

    oh my goodness how do you chop the vegetables so uniformly? do you have a particular kitchen utensil for this project?

    they look so yummy i could just eat them alone.


    • Lori February 1, 2016 at 10:20 am #

      Hi Susan, Thanks for your kind comment. I just chop the veggies quite small and they turn out that way… I don’t have a special utensil that I use, just my chopping knife. 🙂 Let me know if you make this. I would love to know how you like it.

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