Ingredients:
- 1 ready-made pizza dough ball (approx. 1 lb / 450g) OR 1 pre-baked thin crust
- 8 oz (226g) Full-Fat Cream Cheese, softened to room temperature
- 2 tbsp (30ml) Milk or Heavy Cream
- 1 large clove Garlic, minced finely
- 1 tsp Dried Dill
- ½ tsp Black Pepper, freshly ground
- Pinch of Sea Salt
- 1 medium Red Bell Pepper, deseeded and sliced thinly
- 1 cup (150g) Cremini Mushrooms, sliced
- ½ cup (75g) Red Onion, thinly sliced into half-moons
- 1 cup (150g) Broccoli florets, small
- 1 tbsp Olive Oil (for vegetables)
- Pinch of Salt and Pepper (for vegetables)
- ½ cup (50g) shredded Mozzarella or Provolone cheese (optional)
- 2 tbsp Fresh Chives, finely chopped (for garnish)
- 1 tbsp Fresh Parsley, chopped (for garnish)
- Drizzle of good quality Extra Virgin Olive Oil (post-bake)
Instructions:
- Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven while preheating. Lightly oil the baking sheet or dust the pizza peel.
- Toss all designated vegetables (peppers, mushrooms, onion, broccoli) with 1 tbsp olive oil, salt, and pepper. Chef’s Note: For crisper results, quickly sauté the mushrooms and onions for 3 minutes before assembly.
- In a small bowl, combine the softened cream cheese, milk/cream, minced garlic, dill, salt, and pepper. Whisk until smooth and easily spreadable.
- Stretch or roll the pizza dough into your desired shape (approx. 12–14 inches). Transfer to the prepared baking sheet or peel.
- Evenly spread the herbed cream cheese mixture over the dough, leaving a 1-inch border for the crust.
- Artfully arrange the prepared vegetables evenly over the cream cheese layer. Sprinkle the mozzarella lightly over the top of the vegetables, if using.
- Transfer the pizza to the preheated oven (or stone). Bake for 20–25 minutes, rotating halfway, until the crust is golden brown and the vegetables are tender.
- Remove from the oven. Immediately scatter fresh chives and parsley over the top, and finish with a light drizzle of EVOO. Slice and serve immediately.