3cupsmixedchopped raw vegetables*, diced fine and evenly
2tablespoonsminced fresh herbssuch as dill, cilantro, basil, parsley, tarragon
prepare the ranch spread
Combine the ranch spread ingredients in a medium bowl until and spreadable. If time allows, refrigerate for several hours (or overnight) to let the flavors fully combine.
bake the crust
Preheat oven 375ºF. Line a rimmed half sheet pan with parchment paper.
Unroll both cans of dough (don't separate the pieces). Lay the dough sheets side by side on the sheet pan. Press the seams together, and pinch closed any dough perforations. It doesn't have to have to be perfect - the ranch spread will cover it later.
Bake until golden. To be safe, check the crust at the 10-minute mark. It might need less time in the oven than called for on the can, because the dough is being baked flat instead of rolled. Remove from oven and let cool on the pan.
When the crust is cool, use an offset spatula to apply the ranch spread over the crust. You don't need a thick layer; just enough to cover the crust and provide a foothold for the veggies.
Sprinkle the veggies evenly over the top. Gently pat them into the spread with the flat of your hand. Season the vegetables with seasoned salt (if your bottle has a shaker top, just sprinkle right out of the bottle). Top with the minced herbs.
Use a sharp paring knife or pizza cutter to divide the pizza into about 20 squares. Transfer to a serving platter, or serve right from the pan.
Serve immediately, or refrigerate to hold for later.
*Suggested vegetables: bell peppers, radishes, celery, broccoli florets, carrots, green onions.
Ranch Veggie Pizza Appetizer was originally published on https://soupaddict.com/ranch-veggie-pizza-appetizer/