Prep: 15 min, Cook: 10 min.
6 Rhodes Texas White Rolls, thawed until warm and bubbly
1/2 lb. chive flavored soft cream cheese, room temperature
1 cucumber, thinly sliced
2 cups cherry tomatoes, halved
1/4 cup black olives, sliced
1 green bell pepper, seeded and thinly sliced
1 onion, thinly sliced
1/4 cup parsley, chopped
1 tsp. basil
Preheat oven to 350°F. Knead rolls into a ball. Roll dough into a 13" circle and place in a 12" pizza pan, pressing dough to edges of pan. Bake 10-12 minutes or until lightly browned. Keep bubbles from forming in the middle of pizza by pressing down 5 minutes into the baking cycle. Remove from oven and cool. Spread crust with cream cheese. Arrange the vegetables in decorative patterns and top with onion rings. Sprinkle with chopped parsley, basil, and salt and pepper to taste. This can be made ahead and refrigerated.
This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
