This classic veggie pizza is a nostalgic, crowd-pleasing appetizer that never goes out of style. Built on a flaky crescent roll crust and topped with a creamy, herb-packed mascarpone and Greek yogurt spread, it’s finished with a colorful mix of fresh, crisp vegetables. Served chilled, it’s refreshing, satisfying, and perfect for warm-weather gatherings.

Why You’ll Love This Recipe

This recipe is easy to prepare yet impressive on the table, making it ideal for parties, potlucks, and family celebrations. The creamy base is rich but balanced with herbs and spices, while the raw vegetables add crunch, freshness, and vibrant color. It can be made ahead of time, slices beautifully, and is far more exciting than a standard veggie tray.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust
2 (8-ounce) packages crescent roll dough

For the creamy base
12 ounces mascarpone cheese, softened
3/4 cup plain Greek yogurt (full-fat or 2%)
1/2 teaspoon dried oregano
1/2 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon onion powder
1/8 teaspoon fine salt
1/8 teaspoon black pepper

For the vegetable topping
2 cups broccoli florets, finely chopped
2 large carrots, spiralized or finely grated
1 cup diced bell peppers (any color)
1 cup grape tomatoes, quartered
1/2 cup sliced black olives
1/2 cup sliced green onions
1/2 cup thinly sliced radishes

Fresh herbs
1/4 cup fresh dill, torn
2 tablespoons fresh basil leaves, thinly sliced
2 tablespoons fresh oregano leaves
2 tablespoons fresh chives, sliced

Additional salt and pepper to taste

Directions

Preheat the oven to 375°F (190°C). Press the crescent roll dough evenly into a 9×13-inch baking pan, sealing any seams to form a single layer. Bake for 10 to 12 minutes, or until golden brown. Remove from the oven and allow the crust to cool completely.

In a large bowl, combine the mascarpone cheese, Greek yogurt, dried oregano, dried dill, garlic powder, smoked paprika, onion powder, salt, and pepper. Stir until smooth and fully blended.

Spread the creamy mixture evenly over the cooled crust. Arrange the broccoli, carrots, bell peppers, tomatoes, olives, green onions, and radishes evenly over the top. Finish by sprinkling on the fresh herbs. Lightly season the entire pizza with additional salt and pepper.

Cover and refrigerate for at least 1 hour before serving. Once chilled, cut into squares and serve cold.

Servings and timing

This recipe yields approximately 10 servings as an appetizer.
Preparation time is about 20 minutes, baking time is 10 to 12 minutes, and chilling time is 1 hour, for a total time of around 1 hour and 30 minutes.

Variations

You can swap mascarpone with cream cheese for a more traditional flavor. Add finely chopped cucumber or shredded purple cabbage for extra crunch. For a Mediterranean twist, include diced cucumbers and extra fresh herbs. If you prefer more spice, a pinch of chili powder or cracked black pepper in the creamy base works well.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 3 days. This pizza is best enjoyed cold, so reheating is not recommended. If the vegetables release moisture over time, gently blot the surface with a paper towel before serving.

FAQs

Can I make veggie pizza ahead of time?

Yes, this recipe is ideal for making ahead. Prepare it up to 24 hours in advance and keep it refrigerated.

Do I have to use crescent roll dough?

Crescent roll dough works best for its flaky texture, but puff pastry can be used if baked and cooled properly.

Is this served hot or cold?

This veggie pizza is meant to be served cold or chilled for the best texture and flavor.

Can I customize the vegetables?

Absolutely. Use any fresh, raw vegetables you enjoy, as long as they are finely chopped.

What can I use instead of mascarpone?

Cream cheese is a great substitute and provides a slightly tangier flavor.

How do I keep the crust from getting soggy?

Make sure the crust is completely cooled before adding the creamy layer, and keep the pizza refrigerated.

Can I make this gluten-free?

Yes, simply use a gluten-free dough alternative suitable for baking.

Is this recipe kid-friendly?

Yes, it’s a fun and approachable way to serve vegetables, especially when cut into small squares.

Can I reduce the fat content?

You can use low-fat Greek yogurt and reduce the mascarpone slightly, though the texture may be less rich.

How should I serve it for a party?

Cut it into small squares or rectangles and keep it chilled until just before serving.

Conclusion

My Mom’s Veggie Pizza is a timeless appetizer that combines creamy, crunchy, and fresh elements in every bite. Easy to prepare and endlessly customizable, it’s the perfect dish to bring to gatherings when you want something familiar, flavorful, and guaranteed to be enjoyed by everyone.

Print