Sunburst Vegetable Pizza - cooking recipe

Ingredients

1 ready to bake refrigerated pie crust
1 (3 oz.) pkg. cream cheese (with chives)
1 1/2 Tbsp. milk
1/2 tsp. dill weed
dash of garlic powder
1 egg
1 small zucchini, sliced
1 medium carrot, shredded
1/2 c. thinly sliced radishes
1/2 c. snipped fresh parsley

Preparation

Unfold pie crust and place on several layers of paper toweling.
Prick with fork several times.
Microwave on High, uncovered, 5 to 6 minutes or until no longer doughy, rotating crust once. Cool 3 to 5 minutes.
Invert onto 12-inch serving plate.
Peel off paper toweling.
Microwave on High the cream cheese in uncovered microwave-safe bowl 30 to 45 seconds or until softened. Blend in milk, dill weed and garlic powder.
Spread over crust.
Place egg in microwave-safe custard cup; prick yolk. Cover with plastic wrap.
Microwave on Low (30%) for 1 1/2 to 2 minutes or until set. Uncover and cool about 5 minutes. Chop egg and arrange in center of crust. Arrange zucchini in circle around egg. Place carrot in a circle around zucchini and then arrange a circle of overlapped radish slices.
Sprinkle parsley on very edge. Refrigerate until served.
Cut into 16 wedges using pizza cutter or kitchen shears.
Makes about 16 servings.