Are you on the hunt for a truly delightful vegetable pizza recipe featuring a crust that’s both homemade and freshly baked? Picture this: a vibrant veggie pizza topped with a creamy, homemade ranch sauce that brings a refreshing burst of flavor to every slice. This recipe is not only delicious but also prepared from scratch using only fresh ingredients. Additionally, it is completely free from any food additives or preservatives.
Veggie Pizza Homemade Crust
Why settle for store-bought crescent roll dough when you can create a wonderfully soft and flavorful crust right in your kitchen? The base of this veggie pizza is reminiscent of focaccia bread. The dough is enriched with extra virgin olive oil that imparts a delightful peppery and buttery taste. Its soft texture is perfectly robust, yet capable of holding an enticing assortment of vibrant toppings without fail.
Veggie Pizza Fresh Ingredients
Freshly shredded cheddar cheese tops this pizza with a boost of color, texture, and fresh cheesy goodness. In addition, crisp fresh vegetables top this pizza with a variety of adaptations. The beauty of this pizza is that you can customize the veggies to your personal taste. I like to use a variety of colorful vegetables for a boost of appeal and nutrition. Not to mention, this is a fantastic way to show off your garden bounty or favorite seasonal vegetables! Get creative and find a combination that will impress both family members and friends alike.
Whether you use a few of these options or several, the combination is your own customization! Here are some veggie options to consider:
- Chopped broccoli
- Chopped cauliflower
- Diced carrots
- Sliced radishes
- Sliced olives (black, green, or even kalamata!)
- Sliced cherry tomatoes
- Diced green onions
- Diced bell pepper
- Fresh sliced jalapeños
- Diced cucumbers
By adding a colorful array of vegetables, not only will the flavor be enhanced, but you’ll be also adding an abundance of nutrients into your diet. Ever hear the saying “eat the rainbow”? See this article by Healthline to learn more about the importance of including a variety of colorful vegetables into your meals: How to Eat the Rainbow.
Veggie Pizza Sauce
This veggie pizza sauce is a creamy homemade ranch that will boost the flavor without make the pizza soggy. This fresh combination of cream cheese, homemade mayonnaise, and homemade ranch seasoning creates a rich and tangy flavor. Even more, the cream cheese gives the sauce a sturdier consistency than regular ranch dressing, ensuring it won’t saturate the deliciously soft crust.
Preparation, Servings, and Storage
Preparing this cold veggie pizza is an engaging process that requires about 45 minutes of active prep time. After kneading the dough, it undergoes two rises, totaling three hours, allowing it to achieve that perfect fluffiness. With this in mind, consider starting this pizza in the morning to serve as a delightful lunch or a memorable appetizer for friends. Additionally, it’s also a great option for making ahead of time—simply prepare it a day in advance if needed. An 13×18 sheet pan of this fresh veggie pizza yields up to 24 delicious slices, making it an ideal dish for potlucks or a refreshing dinner on a warm summer evening. For optimal freshness, store any leftovers in an airtight container in the refrigerator, where they will remain delicious for up to three days.
Cold Veggie Pizza
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Ingredients
Foccacia Pizza Crust
- 2¼ tsp Instant yeast
- 1/4 tsp Sugar
- 1 tsp Sea salt
- 1¼ cup Warm water
- 1/2 cup Extra virgin olive oil
- 2½ cups Bread flour
Ranch Sauce
- 8oz Cream cheese, softened
- 1 tbsp Ranch mix
- 1/2 cup Mayonnaise
- 1 tbsp Milk
Toppings
- 1 Carrot, diced
- 1 Mini cucumber, diced
- 1/2 Red bell pepper, diced
- 2 Green onions, diced
- 1 4oz can Black olives
- 1 cup Chopped broccoli
- 1 cup Sharp cheddar cheese, freshly shredded
Instructions
Pizza Crust
- In a stand mixer, combine the instant yeast, sugar, salt, and water. Allow to rest for a few minutes until the yeast begins to foam.
- Add the oil and the flour to the mixer.
- Using the dough hook, knead the dough for 5 minutes.
- Cover and rest for five minutes.
- Turn the dough hook back on low and knead again for 5 minutes.
- Cover the bowl and allow the dough to double in size. This should take 2 hours.
- After the rise, grease an 11x17 sheet pan and roll the dough to fit the sheet pan.
- Cover the sheet pan and rest the dough for one hour.
- Preheat the oven to 425℉.
- Brush he top of the dough with extra virgin olive oil and using your fingers, poke dimples all over the dough.
- Bake for 15 minutes, or until golden brown.
- Remove the crust from the oven and allow to cool completely before adding the ranch sauce and the vegetable toppings.
Ranch sauce
- In a stand mixer with the whip attachment, beat the cream cheese until it is light and fluffy.
- Add the ranch seasoning, mayonnaise, and milk.
- Mix again until light, fluffy and fully combined.
Putting it all together
- Spread the ranch sauce over the entire crust.
- Top with chopped broccoli, diced red pepper, green onions, black olives, carrots, cucumbers, and shredded cheese.
- Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
Nutrition
So perfect with the focaccia crust!