Ingredients:

  • 1 prebaked thin pizza crust or large lavash/flatbread (12-inch / 30 cm), about 8–10 oz (225–280 g) OR 24 large crackers or crostini slices
  • 4 oz (113 g) cream cheese, softened (use light if preferred)
  • 1 cup (240 g) plain Greek yogurt
  • 2 tablespoons (30 mL) extra-virgin olive oil
  • 2 teaspoons (10 g) lemon zest (from 1 small lemon)
  • 2 tablespoons (8 g) fresh chopped dill (or 1 tablespoon dried)
  • 1 tablespoon (3 g) fresh chopped chives (or 1 teaspoon dried)
  • 1/2 teaspoon (2.5 g) garlic powder (or 1 small clove minced)
  • 1/2 teaspoon (3 g) kosher salt, plus more to taste
  • 1/4 teaspoon (0.6 g) freshly ground black pepper
  • 1 cup (120 g) cherry tomatoes, halved or quartered
  • 1 medium cucumber (English/seedless preferred), thinly sliced, about 1½ cups (150–175 g)
  • 1 medium red bell pepper, thinly sliced, about 1 cup (120 g)
  • 1/2 small red onion, very thinly sliced (about 1/2 cup / 50 g)
  • 1 cup (100 g) shredded or thinly sliced carrots or matchstick carrots
  • 3/4 cup (75 g) baby spinach or arugula, loosely packed
  • Optional quick marinate: 2 tablespoons (30 mL) red wine vinegar or white wine vinegar
  • Optional quick marinate: 1 tablespoon (15 mL) extra-virgin olive oil
  • Optional quick marinate: 1/2 teaspoon (2.5 g) sugar or honey
  • Optional quick marinate: pinch of salt and pepper
  • 2 tablespoons (8 g) chopped fresh basil
  • 2 tablespoons (10 g) chopped fresh parsley
  • 1–2 tablespoons (15–30 mL) extra-virgin olive oil (for drizzling)
  • Cracked black pepper, to taste
  • Optional: 2 tablespoons (18 g) crumbled feta or shaved Parmesan

Instructions:

  1. Prep the base: If using prebaked crust/flatbread, check texture and place on a baking sheet to lightly toast at 375°F (190°C) for 6–8 minutes until just crisp if desired. Cool completely. If using crostini/crackers, arrange on serving platter.
  2. Make the herbed spread: Combine cream cheese and Greek yogurt in a bowl until smooth. Whisk in olive oil, lemon zest, dill, chives, garlic powder, salt, and pepper. Taste and adjust seasoning. For a thinner spread, add 1–2 tablespoons (15–30 mL) water or more yogurt.
  3. Prepare the vegetables: Thinly slice cucumber, red pepper and onion; halve cherry tomatoes; shred carrots; loosely pack greens. Optional marinate: toss tomatoes or peppers with vinegar, olive oil, sugar or honey, salt and pepper for 5–15 minutes to mellow acidity, then drain.
  4. Assemble the pizza: Place cooled crust on a platter. Spread an even layer (about 3/4–1 cup / 180–240 g) of the herbed spread over the crust, leaving a 1/2-inch (1.25 cm) border. Arrange vegetables attractively — cluster by color or create concentric rings (cucumber, peppers, tomatoes, carrots, greens).
  5. Garnish and finish: Sprinkle chopped basil and parsley over the top and add crumbled feta or shaved Parmesan if using. Drizzle with 1–2 tablespoons (15–30 mL) olive oil and crack fresh black pepper over the assembled pizza.
  6. Finish and chill: Cover and chill at least 30 minutes to let flavors meld (can refrigerate up to 6 hours). If serving immediately, let sit 10 minutes so flavors marry. Slice into wedges or cut into squares for finger-food portions and serve cold or slightly chilled.