Joey's Summer Pizza

Joey Wolf


We eat this a lot in the summer, I have no idea where I got the recipe, I've had it for ever! Everytime I make it, Ron says "it'd be really good if you'd put some chopped ham on it." I suppose I should just for him, but it's supposed to be a salad, veggie pizza. Perfect for those hot summer days.

★★★★★ 1 vote
15 Min
15 Min


1 pkg
refrigerated crescent rolls
8 oz
philly cream cheese
1/2 c
light mayo
1 1/2 Tbsp
1/2 tsp
salt (optional)
1/2 tsp
italian seasonings
1 1/2 tsp
dill weed


1Set Philly Cr Cheese in a small mixing bowl to soften.
2Unroll crescent rolls, press onto a round pizza stone to form a crust. Pierce dough a with fork.
3Bake at 350* for approximately 15 minutes, until the crust is lightly browned. Set aside and cool completely.
4This is your pizza sauce. In a small mixing bowl, combine with the softened cream cheese, the mayo, salsa, and seasonings. Mix well.
Spread onto completely cooled crust.
5Now for the toppings: You can use any combo of fresh veggies you like. We like tomatoes, green pepper, shredded carrots, chopped celery, sliced black olives and green or sweet onion. Top those with shredded lettuce and shredded cheese. Chill and serve.
6Notes: We eat this as a meal, but you can cut smaller pieces for an appetizer.

It can easily be doubled and put on a cookie sheet or jellyroll pan.

If you want to add chopped ham, I would add it with the veggies, before the lettuce.

I didn't include an amount for the veggies/lettuce/cheese, just a nice covering....not too heavy, as it will be messier to eat.

You can use any low-fat product in this, it is very forgiving.

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