Cold Veggie Pizza
This cold veggie pizza uses a crescent roll crust topped with a simple yogurt or sour cream spread, fresh chopped vegetables, and shredded cheese for an easy, no-packet appetizer.Scaled Ingredients
- 157 g wheat berries, soft
- 83 g water, cold
- 76 g butter
- 7.5 g sugar, granulated
- 2 g sea salt
- 1 g baking powder
- 4 g yeast
- 80 g sour cream (or yogurt (see notes))
- 33 g veggies, raw (see notes)
- 33 g cheese, assorted (see notes)
- 3.5 g herbs, fresh (see notes)
Portions
Scale by
Directions
-
Mix the dough for several minutes in your mixer, by hand, or in a bread machine on the dough cycle.
-
Let the dough rest 30 - 45 minutes to better absorb the fat and liquids.
-
Separate the batch into 3 equal parts (310 grams, give or take).
-
Roll each ball into a 12 x 8" rectangle on floured parchment paper.
-
Roll one or two of the rectangles onto a baking sheet lined with parchment paper or greased.
-
Bake at 375 F for 7-15 minutes, or until the dough is 190 F.
-
Cool on a baking rack.
-
Mix sour cream with Italian herbs, sea salt and freshly cracked pepper to taste. Spread over crust.
-
Top with chopped veggies and shredded cheese of choice.
-
Cut into squares, serve fresh, or keep chilled until serving.