Cold Veggie Pizza
A delightful and refreshing appetizer topped with a flavorful cream cheese spread and fresh vegetables on a homemade crust, perfect for gatherings.
Ingredients
For the dough
- 1 teaspoon active dry or instant yeast
- 1 teaspoon granulated sugar
- 3/4 cup warm water (between 100–110°F, 38–43°C)
- 2 cups all-purpose flour or bread flour (spooned & leveled), plus more for hands and surface
- 1/4 cup melted butter, divided
- 1 teaspoon garlic powder
- 1 teaspoon salt
For the topping
- 12 ounces full-fat or low-fat brick-style cream cheese, softened to room temperature
- 1/2 cup plain Greek yogurt, at room temperature
- 2 teaspoons chopped fresh dill (or 1 teaspoon dried)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3–4 cups fresh vegetables (such as chopped broccoli, pepper, cucumber, cherry tomatoes)
- 1/3 cup freshly grated parmesan cheese
- 1 Tablespoon chopped scallion
- 1 handful of shredded carrots (optional)
Instructions
Preparation
- Whisk the yeast, sugar, and warm water together in the bowl of your stand mixer. Cover and let it sit for 5–10 minutes until foamy.
- Add flour, 2 Tablespoons melted butter, garlic powder, and salt. Mix on low speed with the dough hook for about 2 minutes until combined. The dough should be thick yet slightly sticky. If it’s too sticky, add more flour one tablespoon at a time.
- Knead the dough for 6-8 minutes until it is smooth and elastic. You can use the 'windowpane test' to check if it’s ready.
- Place the dough in a greased bowl and cover. Let it rest for 1 hour at room temperature. You can also refrigerate it for up to 2 days.
Baking
- Preheat your oven to 450°F (232°C).
- Punch the dough down and roll it into a 10x15-inch rectangle on a floured surface. Transfer to a baking sheet lined with parchment paper.
- Poke the surface of the dough with your fingers and brush with remaining butter. Bake for 17–20 minutes until golden brown. Let it cool completely.
Assembly
- In a mixing bowl, beat the cream cheese and yogurt until smooth, then mix in dill and seasoning.
- Spread the cream cheese mixture on the cooled crust and press the chopped vegetables into the topping. Sprinkle with parmesan, scallion, and carrots if using.
- Cut into squares before serving and enjoy!
Notes
Leftovers can be stored in the refrigerator for up to 5 days. Keep it covered to maintain freshness. Freeze the baked crust without toppings for longer storage.