Ingredients
2 cups all-purpose flour2 teaspoons baking powder1 teaspoon salt2/3 cup whole milk1/4 cup plus 1 tablespoon canola oil, dividedTOPPING:3 cups 4% cottage cheese1 envelope ranch salad dressing mix1/2 cup mayonnaise1/4 cup whole milk2 cups shredded part-skim mozzarella cheese1 cup chopped fresh broccoli1 cup chopped fresh cauliflower2 cans (4-1/4 ounces each) chopped ripe olives1/2 cup chopped celery1/3 cup shredded carrot1/4 cup chopped onion1 jar (2 ounces) sliced pimientos, drained3 ounces cream cheese, softened4 teaspoons sour cream10 to 15 crackers
Preparation
For crust, in a large bowl, combine the flour, baking powder and salt. Add milk and 1/4 cup oil; mix well. Shape into a ball; knead 10 times.
On a lightly floured surface, roll into a 15x10-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan. Prick with fork; brush with remaining oil. Bake at 425° for 12-14 minutes or until edges are lightly browned. Cool completely on a wire rack.
In a small bowl, combine the cottage cheese, ranch dressing mix, mayonnaise and milk; spread over crust. Sprinkle with cheese, broccoli, cauliflower, olives, celery, carrot, onion and pimientos.
For tombstones, in another small bowl, beat cream cheese and sour cream until fluffy. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe “RIP” onto crackers. Insert into pizza. Refrigerate until serving.
