Cream Cheese Pizza

I've been tinkering with different appetizers looking for things that were a little unusual...a departure from the standard chips and dip. This cold pizza turned out nicely I think and I didn't have to worry about keeping it warm before serving...an added bonus to be sure.


Cream Cheese Pizza

1 tub (8oz) reduced fat chive and onion cream cheese
1/4 cup fat free sour cream
2 tsp bacon salt*
pizza crust
small can sliced olives
1 sweet onion
1/4 of a zucchini
6 cherry tomatoes
2 anaheim peppers
1 serving turkey pepperoni

Prepare crust and let cool. (You could also use one of the tubes of pizza dough or a pre baked crust from the store as well....but honestly pizza dough is super easy to make.) I shaped my crust into something like a 9x13 rectangle, but a circle would work just as well. Spread your dough out nice and thin...let it rise in a warm place for 30 mins. The longer the rise time the thicker the crust you end up with. Of course you could also pop the crust straight into the oven if you wanted a thin crust....plenty of room for personal preference. Keep in mind the crust recipe will make 2 crusts so you will have an extra crust to play with later. I suggest popping it into the freezer as it keeps beautifully for later use.

Mix together cream cheese, sour cream, and bacon salt. Set aside. Slice onions, peppers, and tomatoes into nibble sized pieces. Use a peeler on the zucchini to make thin strips. Place the vegetables on a sprayed cookie sheet or foil and broil/roast the veggies at 425 to 450 until they get a little bit of color. While this is happening chop up the serving of turkey pepperoni into small pieces. Open and drain can of olives. Pull the veggies from the oven and let cool. Spread your cream cheese mixture on crust. Top with turkey pepperoni, zucchini, pepper, onions, cherry tomatoes, and olives. Slice pizza into portion sizes with a pizza cutter.....I did standard pizza slices but squares would work as well. Chill until ready to serve.

*If you can't find bacon salt...you poor s.o.b.'s.......any seasoned salt would work along with some added bacon pieces or bits.

And a pic of the process....
The veggies just look so pretty after they roast a bit. I could have let them go a bit longer for more color, but I was content with this stage. Tinker with different veggies to find a combination that suits your needs. A couple different pepper types instead of just one would probably be pretty interesting.....must try that next time I think.