"We've got Plates and Places", it was a quote that my great grandfather often used to encourage guest to stay, visit and dine with the family. My great grandparents had very little, but there was always enough food to go around. For me,the expression not only relates to what my great grandfather intended it's use, it also is fitting for my love to travel and the recipes I collect from those travels. So join me, "There's always Plates and Places!"
Wednesday, March 11, 2009
1 pkg. Pillsbury all-ready pizza crust 1 (8 oz.) pkg. cream cheese (I use light) 1 c. Best Food mayonnaise ( I hate mayo, so I leave this out and add more sourcream) 2/3 c. cultured sour cream 1/2 to 1 pkg. Hidden Valley Ranch dressing mix 1 tsp. dill weed 1 tsp. garlic powder 1 tsp. onion powder Fresh veggies chopped (I use broccoli, cauliflower, carrots, onions, mushrooms) (suit yourself) 1 sm. can ripe olives, sliced Grated sharp cheese Parmesan cheese
Flatten pizza crust in a large pizza pan or cookie sheet. Bake according to package directions. Mix well the cream cheese, mayonnaise, cultured sour cream, ranch dressing mix, dill weed, onion and garlic powder. Spread on cooled crust. Sprinkle chopped veggies on next; press down. Add chopped olives. Sprinkle on grated cheese and top with Parmesan cheese. Refrigerate until ready to serve. This is so good.....you will want to eat the entire pizza. It makes a great appetizer...or a little something differnt for a meal. Serve with a light soup-perfect!