I came up with this recipe on Easter Sunday because I felt like we needed another appetizer. We really didn’t. There were six of us and we had enough food to feed about twenty people but I like to be excessive on Holidays. And parties. And really any occasion where food is involved. So, I made this. I wanted something spring-y and I happened to have zucchini, asparagus and spring onions on hand and I always have a bag of frozen peas in my freezer. I also happened to have on hand my new favorite refrigerator staple, a Pillsbury ready made pizza crust. These things are amazing. They take no time to cook and are super versatile. I mean you can do so many things with pre-made pizza crust. But what you should do is make these spring vegetable bars.
I was originally going to call this a spring vegetable tart but decided that sounded too fancy and spring vegetable pizza didn’t sound very appetizing to me so I settled on calling this recipe spring vegetable bars. I’ve tested them on six family members, and a few ladies at church and they are a hit so I’m thinking you’ll probably like them too.
It’s a super easy spring time appetizer to whip together in no time.
1 package of cream cheese at room temperature
3/4 cup sour cream
1/2 packet of ranch dry seasoning mix
1/2 zucchini, finely diced
1/2 cup frozen peas
1/2 bunch of asparagus, cut into small pieces (about 1/2 inch pieces)
3 scallions, finely sliced
1/4 cup parmesan cheese, grated
1 Pillsbury thin pizza crust (Regular will work as well. The bars will just be a little more chewy.)
1. Preheat the oven to 375.
2. Mix the soft cream cheese, the sour cream and the ranch seasoning together in a bowl until combined. Set to the side
3. Bring a pot of water to a boil and fill a bowl with ice water for blanching the peas and asparagus. Add the peas and asparagus to the boiling water and cook for 1 minute, remove to the ice water. Drain and set to the side.
4. Cook the pizza crust at 375 for 10-12 minutes until the crust is puffed and golden. Remove and let the crust cool.
5. Spread the cream cheese sour cream mixture evenly over the cooled crust, leaving a half inch border. You will have some of the cream cheese spread leftover. Only use as much as you need to cover the pizza crust.
6. Next sprinkle on the finely diced zucchini, the peas and the asparagus evenly over the crust. You may not need to use all the vegetables. Sprinkle on enough to cover the pizza. Then with the palms of your hands, gently press the veggies into the cream cheese mixture so they stick.
7. Sprinkle over the sliced scallions and finally, the parmesan cheese. Cut into bars and serve at room temperature.