1 flatbread crust (recipe below) or one can refrigerated crescent rolls
Press onto a cookie sheet thinly and bake at 375 for 8-10 minutes or until golden. Cool.
Mix together and spread on cooled crust:
1 – 8 oz. block of cream cheese
½ C mayonnaise
¼ C sour cream
½ pkg dry ranch dressing mix
Chop vegetables finely and sprinkle on top of cream cheese mixture.
Use broccoli, cauliflower, carrots, radishes, green pepper, or mushrooms. Onions are not very good.
Top with shredded cheese. Refrigerate. Eat up!
Dissolve ½ Tbsp. yeast in ¾ C water.
Stir in 1 Tbsp. oil, add ½ tsp. salt and 1 ½ C flour.
Knead vigorously until soft and smooth, not sticky. Let rest 5-10 minutes.
Spread on greased cookie sheet or pizza pan. Bake 10 minutes at 400.
If making regular flatbread, top with desired toppings and bake until cheese melts, about 10 more minutes.