Sunburst Vegetable Pizza

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.