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6 Rhodes Texas rolls, thawed ans risen
1 8-oz container soft chive-flavored cream cheese
6 cherry tomatoes, halved
2 tbsp sliced black olives
1/2 small cucumber, thinly sliced
1/2 green pepper, sliced
1/4 yellow onion, cut in thin rings
parlsey, chopped

Press rolls into a ball. Roll into 13-inch circle. Place on 12-inch pizza pan sprayed with non-stick cooking spray. Bake at 350 degrees 10-12 minutes or until ightly browned. Keep bubbles from forming in the middles of pizza by pressing down 5 minutes into the baking cycle. Remove from oven and cool. Spread crust with cream cheese. Arrange vegetables in decorative pattern. Sprinkle with parsley.