Preheat oven to 375°F and lightly spray a large rimmed baking sheet with nonstick cooking spray. The surface size of the large, rimmed baking sheet used is 16½” x 11½”.
Remove the dough from the refrigerator 5 minutes before using. Set the dough in the pan and press it over the bottom and halfway up the sides. Pinch the seams of the dough together. Refrigerate the dough 5-10 minutes before baking.
16 ounces refrigerated crescent roll dough
Bake the crust at 375°F for 15-20 minutes or until a little darker than golden brown and is cooked through. Cool Completely.
While the crust cooks, beat the cream cheese, sour cream, dill, chives, garlic, crushed red pepper, salt, and pepper using a hand mixer.
12 ounces cream cheese, ¾ cup sour cream, 1 teaspoon dried dill weed, 2 teaspoons sliced fresh chives, ¼ teaspoon garlic powder, ¼ teaspoon crushed red pepper flakes, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
Once the crust has cooled, spread the cream cheese/sour cream mixture evenly over the crust. Top the pizza with the vegetables, and lightly press them into the cream cheese layer.
¼ cup diced red onion, 1 cup diced tomatoes, ¾ cup diced bell peppers, ½ cup peeled and shredded carrots, ¼ cup thinly sliced radishes, ½ cup diced broccoli, ½ cup diced cauliflower
Serve immediately or cover lightly with plastic wrap and refrigerate up to 24 hours to firm up.