Cold Veggie Pizza (Homemade Appetizer)
Total Time
2 hours, 10 minutes (includes cooling)
Prep Time
1 hour, 20 minutes
Cook Time
18 minutes
Rating
4.9 out of 5 stars
(13)
Ingredients
16–20 slices
- Dough
- 1 teaspoon active dry or instant yeast
- 1 teaspoon granulated sugar
- 3/4 cup (180ml) warm water, (between 100–110°F, 38–43°C)
- 2 cups (250g) all-purpose flour or bread flour, 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
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Preparation
Chef’s notes
Make Ahead & Freezing Instructions:
The dough can be prepared through step 4, then, after it has risen, cover and place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 4. After it has risen, punch it down to release any air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator.
Vegetables:
Use your favorite fresh vegetables, and keep the amount to about 3–4 cups (about 400g).
Parmesan Cheese:
I love using parmesan on this homemade cold veggie pizza, but you could substitute crumbled feta or shredded cheddar cheese.