The season for backyard get-togethers and picnics in the park is here for some of us.
Others have to wait for warmer weather.
Heaped high with colorful veggies, this salad version of pizza is perfect for a party.
This is an excellent made-from scratch crust.
If time is short, refrigerated rolls will work well also.
After the cream cheese topping is spread over the crust, it is like an
artist's canvas ready for the excitment of color.
It is not unlike painting a picture ... except it is easier.
Choose your favorite vegetables and put them on in any order you please.
I could stop here .. but not really.
I need those crunchy peppers and a sprinkling of cheese.
It is best if eaten within hours of making but if there are leftovers in my fridge,
I enjoy it the next day as well.
1 pkg. dry yeast (1 tbsp.)
¼ cup warm water
½ tsp. sugar
Dissolve yeast in water and sugar
¼ cup butter or margarine
1/3 cup hot water
2 tbsp. sugar
1 tsp. salt
In a mixing bowl, combine butter, water, sugar and salt; stir together until
butter is melted. Cool to lukewarm.
1 egg, beaten
1 ¾ - 2 cups all-purpose flour
Add egg, yeast mixture and 1 cup flour. Beat until smooth. Mix in enough remaining
flour to make a soft dough; gather into a ball.
With oiled fingers, pat dough over bottom and up sides of greased
10 x 15 - inch baking pan. Bake in preheated 325° oven for 12 to 15 minutes or
until golden brown. Place on rack until completely cooled, about 20 minutes.
1 pkg. (8oz.) cream cheese, softened
1/2 cup mayonnaise
1 to 2 tbsp. Ranch-style powdered salad dressing mix
1 tsp. chopped fresh parsley
1/2 tsp. chopped fresh basil
Combine cream cheese, mayonnaise and seasonings; stir until smooth
and blended. A food processor works well.
Spread over cooled crust.
Prepare your favorite assortment of fresh vegetables, 3 to 4 cups.
( broccoli, cauliflower, carrots, cucumbers, red, yellow or orange peppers)
Cut into small bite-size pieces or slices.
Layer vegetables on top of dressing.
1 to 1 ½ cups grated Farmer or Colby cheese.
Top with grated cheese. Serve immediately or cover and refrigerate.
Cut into 12 or 15 servings