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Veggie Pizza

5 from 11 votes
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  • 2 8-ounce rolls of crescent roll dough
  • 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 salt
  • 1/8 teaspoon pepper
  • 2 cups chopped broccoli florets
  • 2 large carrots spiralized (or chopped or grated)
  • 1 cup diced bell peppers red, green, yellow, etc
  • 1 cup grape tomatoes quartered
  • 1/2 cup sliced black olives
  • 1/2 cup sliced green onions
  • 1/2 cup sliced radish
  • 1/4 cup torn fresh dill
  • 2 tablespoons fresh basil leaves
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons fresh chives
  • salt and pepper


  • Preheat the oven to 375 degrees F. Press the crescent roll dough into a 9x13 inch pan so it's in a single layer. Bake for 10 to 12 minutes, until golden brown. Let cool completely.
  • In a large bowl, stir together the mascarpone, yogurt, oregano, dill, garlic powder, smoked paprika, onion powder, salt and pepper until combined. Once mixed, spread it all over the cooled crescent roll dough. Add all the veggies on top: the broccoli, carrots, peppers, tomatoes, olives, onions, radish, fresh dill, basil, oregano and chives. Sprinkle the entire thing with salt and pepper. Refrigerate the pizza for at least 1 hour before serving.
  • When ready to serve, cut into squares.

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