I keep a jar of herbed cream cheese in the fridge for nights when I open the door and want dinner fast, and this Cold Veggie Pizza Recipe became my go to when the family needs something bright and low fuss, it is a fresh way to use leftover veggies and it takes minutes to pull together.
Why You’ll Love It
This recipe works on busy evenings and for casual gatherings, it comes together in about 20 minutes, uses a prebaked flatbread so there is no oven time, and everyone likes the crisp fresh vegetables and creamy spread without the heaviness of a hot pizza.
Serves 4
Prep Time: 20 minutes |
Cook Time: 0 minutes |
Total Time: 20 minutes
Ingredients
- 1 large prebaked thin round flatbread or 12 inch pizza crust (about 10 to 12 inches)
- 8 oz (225 g) plain cream cheese, softened
- 3 tbsp plain Greek yogurt
- 1 tbsp lemon juice
- 1 medium cucumber, peeled into ribbons with a vegetable peeler
- 1 cup cherry tomatoes, halved
- 10 to 12 fresh basil leaves, torn
- 1 tbsp extra virgin olive oil, plus extra for drizzling
- Salt and freshly ground black pepper to taste
Instructions
- In a small bowl mix the softened cream cheese, Greek yogurt, lemon juice, and a pinch of salt and pepper until smooth and spreadable. Keep the mixture chilled until ready to use.
- Place the prebaked flatbread on a cutting board or serving plate. Spread the herbed cream cheese mixture evenly over the top, leaving a thin outer rim.
- Arrange cucumber ribbons in concentric circles or a loose spiral, smoothing them gently so they lie flat on the spread.
- Scatter the halved cherry tomatoes across the flatbread keeping the placement even so each slice will get some. Tuck torn basil leaves in between cucumber ribbons and tomatoes.
- Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper. Cut into 6 to 8 wedges and serve immediately.
Recipe Variations
- Hummus base: Swap the cream cheese mix for 1 cup of hummus for a dairy free, Mediterranean twist.
- Smoked salmon: Add thin slices of smoked salmon and capers for a brunch friendly version.
- Avocado and lime: Add sliced avocado on top and a squeeze of lime for a creamier texture and bright flavor.
- Grain free: Use a large grilled portobello cap or large lettuce leaves as a base for a low carb option.
Make Ahead: You can make the herbed cream cheese spread up to 48 hours ahead and store it in an airtight container in the fridge, prepare cucumber ribbons and store them wrapped in a damp paper towel for up to 24 hours, do not assemble the pizza more than 1 hour ahead or the crust will soften too much from the vegetables.
Frequently Asked Questions
Can I use a homemade pizza crust instead of prebaked flatbread
Yes, you can use a thin homemade crust that is prebaked until crisp, let it cool completely before assembling so it does not get soggy
How long will leftovers keep in the fridge
Store any assembled pizza covered in the fridge and eat within 24 hours for best texture, toppings may release moisture over time
Can I make this dairy free
Use a dairy free cream cheese or a thick hummus as the spread to keep it dairy free and still creamy
Cold Veggie Pizza Recipe
This recipe works on busy evenings and for casual gatherings, it comes together in about 20 minutes, uses a prebaked flatbread so there is no oven time, and everyone likes the crisp fresh vegetables and creamy spread without the heaviness of a hot pizza.
Ingredients
- 1 large prebaked thin round flatbread or 12 inch pizza crust (about 10 to 12 inches)
- 8 oz (225 g) plain cream cheese, softened
- 3 tbsp plain Greek yogurt
- 1 tbsp lemon juice
- 1 medium cucumber, peeled into ribbons with a vegetable peeler
- 1 cup cherry tomatoes, halved
- 10 to 12 fresh basil leaves, torn
- 1 tbsp extra virgin olive oil, plus extra for drizzling
- Salt and freshly ground black pepper to taste
Instructions
- In a small bowl mix the softened cream cheese, Greek yogurt, lemon juice, and a pinch of salt and pepper until smooth and spreadable. Keep the mixture chilled until ready to use.
- Place the prebaked flatbread on a cutting board or serving plate. Spread the herbed cream cheese mixture evenly over the top, leaving a thin outer rim.
- Arrange cucumber ribbons in concentric circles or a loose spiral, smoothing them gently so they lie flat on the spread.
- Scatter the halved cherry tomatoes across the flatbread keeping the placement even so each slice will get some. Tuck torn basil leaves in between cucumber ribbons and tomatoes.
- Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper. Cut into 6 to 8 wedges and serve immediately.
Conclusion
This cold veggie pizza is a weekday saver because it uses simple pantry and fridge ingredients, requires no oven time, and is flexible enough to suit picky eaters and guests alike, trust the basic steps, make the cream cheese spread ahead, and feel free to swap toppings to match what you have on hand, these small changes keep the recipe reliable and fast so you can serve something fresh and satisfying without extra stress.
