Here's one recipe I found:
Ingredients:
16 ounces cream cheese -- Softened
1 cup mayonnaise
1 Envelope Hidden Valley Ranch Dressing
1 package Refrigerated Crescent Rolls
1/2 cup chopped celery
1/2 cup chopped cauliflower
1/2 cup black olives
Directions:
Preheat oven to 350F degrees. Press out crescent rolls in a jelly roll pan and bake for 8 to 10 minutes. Mix together the cream cheese, mayonnaise and Hidden Valley Ranch Dressing. Pour on top of cooled crescents. Spread the chopped vegetables over pan and top with shredded cheese. Chill several hours or overnight.
Here's another:
Fresh Vegetable Pizza
2 (8-oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (8-oz.) carton dairy sour cream
1 to 2 tablespoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups fresh mushrooms, chopped
1 cup chopped, seeded tomatoes
1 cup small broccoli florets
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
Heat oven to 375 F. Separate dough into 4 long rectangles. Place rectangles
crosswise in ungreased 15x10x1-inch baking pan; press over bottom and 1-inch
up sides to form crust. Seal perforations. Bake at 375 F. for 14 to 19 minutes
or until golden brown. Cool completely.
In small bowl, combine sour cream, horseradish, salt and pepper; blend until
smooth. Spread evenly over cooled crust. Top with remaining ingredients.
Cut into appetizer-sized pieces. Store in refrigerator.
Here's the one I've had the most often:
One of my favorite make-ahead, deliciously different appetizers for a party! Everyone love it and asks for the recipe. DH doesn't like broccoli and he loves this pizza, as all vegetable flavors blend after overnight refrigeration. I'd guess it serves about 24+ people with little 1-inch square bites. Leftovers, if there are any, can be refrigerated for about 2 days.
2 refrigerated cans ready-made pizza dough or 2 cans refrigerated crescent dinner rolls
SAUCE
8 ounces cream cheese, at room temperature
1/2 cup mayonnaise or low-fat mayonnaise
1 package dry ranch dressing mix
TOPPINGS
1/2 head fresh broccoli, top florets only
1 bunch spring onions, including tops,thinly sliced
1-2 fresh ripe tomato, peeled,seeeds remove,diced
1/2 cucumber, peeled,seeds removed,diced
4 ounces grated sharp cheddar cheese or shredded parmesan cheese (1 cup)
OPTIONAL TOPPING INGREDIENTS
sliced green olives or black olives (optional)
thinly sliced purple onion, chopped (optional)
thinly sliced celery (optional)
grated carrots (optional)
minced red bell peppers or green bell peppers (optional)
sliced and diced summer squash (optional)
sliced mushrooms (optional)
sliced asparagus spears (optional)
almost any vegetables, you like raw (optional)
24 servings 1 17x11 in pizza Change size or US/metric
Change to: 17x11 in pizza US Metric
58 minutes 40 mins prep
Preheat oven to 375 degrees.
Lightly greasee 17x11 rectangular cookie sheet or a 16-ounce pizza pan.
Press pizza dough into pan to form a crust.
Bake as directed on package until crust is done and just slightly browned on top.
Do not overbake.
Cool.
Mix Sauce ingredients together and spread over cooled crust.
Prepared all of the vegetables of choice by dicing them into very small pieces, placing each vegetable in a separate bowl or stack.
***Payspecial attention to the tomatoes, as you need to drain these on paper towels to remove all excess moisture.
Blot both top and bottom of tomatoes until they are dry.
***Sprinkle each vegetable, along with the cheese, evenly over the pizza, covering the cream cheese sauce in a decorative fashion.
Cover entire pizza with plastic wrap and gently press toppings into the cream cheese.
Refrigerate until serving time.
(I prefer to refrigerate overnight to let flavors blend.) Cut into small, appetizer servings (about 1"x1") (I use a pizza cutter for this).
Don't be tempted to add too many toppings to this pizza.
Toppings need to adhere to cream cheese to make it neater to serve and eat; however, I always have some topping fall away when I cut this.
***Ihave kept this pizza in the refrigerator for several days, and it was still very delicious.
SUBSTITUTE any of the toppings you like in place of the ones listed.
I always select toppings that have a variety of complementary colors for a pretty presentation.
I hope this helps. Good luck!
I already have the oven preheating 
