Veggie Pizza: Two Ways!

For the Original Veggie Pizza, you will need:

• Stonefire Prepared Crust (square or round)
• 1 cup of original or light sour cream
• 1 tsp. of Hidden Valley Ranch Dip (more, if need, for desired ranch flavor)
• 3/4 cup of shredded cheddar cheese
• About a 1/4 cup each of your favorite fresh veggies (sliced and diced)

For Taco Style Veggie Pizza, you will need:

• Stonefire Prepared Crust (square or round)
• 1 cup of original or light sour cream
• 1 tsp. of Hidden Valley Fiesta Ranch Dip (more, if need, for desired ranch flavor)
• 3/4 cup of Mexican style (fiesta blend) shredded cheese (cheddar will also work)
• About a 1/4 cup each of shredded iceberg lettuce, diced red onion, diced tomatoes, diced green bell pepper, and sliced black olives (You can also top with sliced Jalapeno and avocado).

I’ve been making vegetable pizza for years, but, recently, I created a taco style version that my whole family loved, so I thought I’d share it. It makes a great finger food for picnics or get-togethers, but it also makes a great everyday healthy snack. The great thing about veggie pizza is that you can customize it to your family’s liking.

For the original version, there’s really no exception for which veggies you can use as long as they can be eaten raw. I used my family’s favorites for this recipe (broccoli, bell peppers, red onion, tomatoes, and carrots), but feel free to customize it to how you like it.

For the taco style version, you’ll obviously want to use veggies that are normally used on tacos or other Mexican style dishes, or otherwise it won’t be….Taco Style. 🙂

You can use any pizza crust you want. I just happen to like the Stonefire crusts, but I’ve also used Pillsbury Pizza crust, and you can even use your own homemade pizza crust. However, if you use an unprepared crust, be sure to bake it to desired crispiness and allow it to cool completely to room temperature before you assemble the pizza. This veggie pizza is not baked!!

Here’s how you make both versions using the prepared Stonefire crusts:

Now, this is a preference only, but I like to bake the Stonefire crust for about 5 minutes at 375° F. It just makes the outside a little crispy, but, again, this is totally optional. In this case, I still allow the crust to completely cool before I assemble the pizza.

Place your room temperature Stonefire crust on a round serving platter, or baking sheet if you don’t have a platter. Put the sour cream in a small mixing bowl, add the ranch seasoning mix (or fiesta ranch seasoning mix, if you’re making the taco style version), and whisk or stir together until completely blended.

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Using a rubber spatula, spread an even layer of the dip mixture over the entire surface of the crust. Don’t spread it too thin, or the pizza won’t be as good. Trust me!

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Next, sprinkle on the shredded cheese. I put the cheese on first, because it makes for a less messy veggie pizza. The dip helps keep the cheese in place. Use as little or as much as you like.

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Next, add your veggies. Be sure to dice them about the same as you would for a regular pizza. If the toppings are too big, it’s not as easy, or as appetizing, to eat. You should be able to get all the veggies in every bite!

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Now, you can slice it up with a pizza cutter and enjoy! This will keep well in the fridge for up to 48 hours, if you store it covered well with plastic wrap. I have also stacked the slices in an air tight container and stored in the fridge, so that works great too.

If you decide to give this recipe a try, let me know what you think. Also, if you’ve made or tried another version of veggie pizza, I’d love to hear hear it. Let me know in the comments. Hope everyone has a blessed day!