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Cold Veggie Pizza with Herb Cream Cheese and Fresh Vegetables Recipe

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This Cold Veggie Pizza is a refreshing homemade appetizer featuring a thin, crispy flatbread-style crust topped with a flavorful garlic and herb Greek yogurt cream cheese spread and an assortment of fresh, crisp vegetables. Perfect for make-ahead occasions, this crowd-pleaser offers a vibrant combination of textures and tastes with easy customization based on your favorite veggies.

Ingredients

Dough

  • 1 teaspoon active dry or instant yeast
  • 1 teaspoon granulated sugar
  • 3/4 cup (180ml) warm water (100–110°F, 38–43°C)
  • 2 cups (250g) all-purpose flour or bread flour, spooned & leveled, plus more for hands and surface
  • 1/4 cup (4 Tbsp; 56g) melted butter, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon salt

Cream Cheese Topping

  • 12 ounces (339g) full-fat or low-fat brick-style cream cheese, softened to room temperature
  • 1/2 cup (125g) 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

Vegetables & Garnish

  • 3–4 cups (about 400g) fresh vegetables (such as chopped broccoli, pepper, cucumber, cherry tomatoes)
  • 1/3 cup (25g) freshly grated parmesan cheese
  • 1 Tablespoon chopped scallion
  • Optional: handful of shredded carrots

Instructions

  1. Prepare the dough: In the bowl of a stand mixer, whisk together the yeast, sugar, and warm water. Cover loosely and let sit for 5–10 minutes until the mixture is foamy and frothy, indicating active yeast.
  2. Mix dough ingredients: Add the flour, 2 tablespoons of melted butter, garlic powder, and salt to the yeast mixture. Using the dough hook attachment, mix on low speed until combined, about 2 minutes. The dough should be thick, soft, and slightly sticky, pulling away from the bowl sides. Add more flour (1 tablespoon at a time) only if too sticky to handle.
  3. Knead the dough: Continue kneading with the mixer for 6–8 minutes or knead by hand on a floured surface for the same time until the dough is slightly soft but elastic. Perform the windowpane test to ensure proper gluten development.
  4. First rise: Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rest at room temperature for 1 hour until slightly risen. Alternatively, refrigerate covered for up to 2 days.
  5. Preheat oven: Heat the oven to 450°F (232°C).
  6. Shape the dough: Punch down the dough to release air. On a lightly floured surface with a floured rolling pin, roll the dough into a roughly 10×15-inch rectangle about 1/4-inch thick. Transfer to a parchment-lined or silicone mat-lined baking sheet.
  7. Create dimples and bake crust: Dimple the dough surface using your fingers. Brush with the remaining melted butter. Bake for 17–20 minutes until golden with some air bubbles. Remove and cool completely or at least 30 minutes, pressing down large bubbles if needed during cooling.
  8. Prepare cream cheese topping: In a medium bowl, beat softened cream cheese and Greek yogurt until smooth using a mixer. Mix in dill, garlic powder, onion powder, salt, and black pepper. Adjust seasonings to taste.
  9. Assemble pizza: Spread the cream cheese mixture evenly over the cooled crust. Press chopped fresh vegetables lightly into the spread. Garnish with grated parmesan, chopped scallions, and shredded carrots if using. Optionally, sprinkle with extra black pepper.
  10. Serve and store: Cut into squares immediately or refrigerate covered for up to 24 hours before slicing. Use a sharp knife to cut as a pizza cutter is not ideal. Store leftovers in the refrigerator for up to 5 days.

Notes

  • The dough is make-ahead friendly and can be refrigerated for up to 2 days after the first rise before shaping and baking.
  • Use any fresh vegetables you prefer; popular choices include broccoli, bell pepper, cucumber, and cherry tomatoes.
  • Pressing down on air bubbles in the crust as it cools helps keep the pizza base flat.
  • This pizza is best served chilled or at room temperature.
  • For easier cutting, use a sharp knife instead of a pizza cutter to prevent topping disturbance.
  • Store leftovers tightly covered in the fridge for up to 5 days to maintain freshness.

Find it online: https://recipesbyliza.com/cold-veggie-pizza-with-herb-cream-cheese-and-fresh-vegetables-recipe/