Sunburst Vegetable Pizza

• 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

1. Unfold pie crust and place on several layers of paper toweling.
2. Prick with fork several times.
3. Microwave on High, uncovered, 5 to 6 minutes or until no longer doughy, rotating crust once. Cool 3 to 5 minutes.
4. Invert onto 12-inch serving plate.
5. Peel off paper toweling.
6. 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.
7. Spread over crust.
8. Place egg in microwave-safe custard cup; prick yolk. Cover with plastic wrap.
9. 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.
10. Sprinkle parsley on very edge. Refrigerate until served.
11. Cut into 16 wedges using pizza cutter or kitchen shears.
12. Makes about 16 servings.

ready, cream cheese, milk, dill weed, garlic, egg, zucchini, carrot, radishes, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005080 (may not work)