Cold Veggie Pizza

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Whisk the yeast, sugar and warm water in a bowl and let it sit 5–10 minutes until foamy.
2. Add the flour, 2 tbsp of the 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, soft and slightly sticky; if too sticky, add flour 1 tbsp at a time.
3. Knead the dough for 6–8 minutes, by mixer or by hand on a lightly floured surface. Add 1 tsp flour at a time if it gets too sticky. The dough is ready when it slowly bounces back when poked, or when a small piece stretches thin enough for light to pass through without tearing.
4. Place the dough in a greased bowl, cover and rest for 1 hour at room temperature until slightly risen.
5. Preheat the oven to 450°F (232°C).
6. Punch the dough down. Roll it on a lightly floured surface into a 10×15-inch rectangle about 1/4-inch thick, then transfer to a parchment-lined baking sheet.
7. Poke dimples all over the dough and brush with the remaining butter.
8. Bake for 17–20 minutes, until the crust is golden brown. Press down any large bubbles with the back of a spoon, then let the crust cool completely, at least 30 minutes.
9. Beat the cream cheese and yogurt until smooth, then beat in the dill, garlic powder, onion powder, salt and pepper. Spread over the cooled crust.
10. Press the chopped vegetables into the topping, then sprinkle with parmesan, scallion and shredded carrots.
11. Cut into squares with a sharp knife. Serve immediately, or refrigerate up to 24 hours before cutting.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

CheeseScallionCarrotYoghurtParmesan cheeseCream cheeseGreek yoghurt