Cold Veggie Pizza
Cold Veggie Pizza is a refreshing, colorful appetizer made with a buttery crust, creamy seasoned cream cheese, and topped with crisp, fresh vegetables. It's easy to customize and perfect for parties, potlucks, or a light summer snack.
Equipment
- Parchment paper or silicone mat
- Stand mixer or large bowl
- Baking sheet
- Rolling Pin
Ingredients
Dough
- ¾ cup warm water
- 1 tsp active dry or instant yeast
- ¼ cup melted butter, divided
- 1 tsp granulated sugar
- 1 tsp garlic powder
- 1 tsp salt
- 2 cups all-purpose flour or bread flour
- 2 tsp chopped fresh dill
- ¼ tsp freshly ground black pepper
- ¼ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- 12 oz full-fat or low-fat brick-style cream cheese, softened to room temperature
- ½ cup plain Greek yogurt, at room temperature
Vegetables and Garnish
- ⅓ cup freshly grated parmesan cheese
- 4 cups fresh vegetables
- optional: handful of shredded carrots
- 1 tbsp chopped scallion
Instructions
- Mix yeast, sugar, and warm water in a bowl.
- Let sit for 5–10 minutes until frothy.
- Add flour, butter, garlic powder, and salt.
- Stir until combined.
- Knead for 6-8 minutes until dough is soft and slightly sticky.
- Let rise in a greased bowl for 1 hour.
- Preheat oven to 450°F (232°C).
- Punch down dough and roll into a 10x15-inch rectangle.
- Transfer to a parchment-lined baking sheet, poke dimples in the dough, and brush with butter.
- Bake for 17-20 minutes until golden and let it cool.
- Mix cream cheese and yogurt until smooth, then stir in dill, garlic powder, onion powder, salt, and pepper.
- Spread over the cooled crust.
- Press chopped vegetables into the cream cheese, sprinkle with parmesan and garnishes.
- Slice and serve immediately or refrigerate.
Notes
- Use fresh, colorful vegetables for added crunch.
- Let the crust cool fully before adding toppings.