Finger Salad Or Vegetable Pizza
A colorful finger salad featuring fresh vegetables and a creamy ranch spread on a savory yeast-based crust, perfect for gatherings and casual snacking.
Ingredients
Instructions
- In a large bowl, combine 1/4 cup margarine, 2 tablespoons sugar, and 1/4 cup boiling water.
- Stir until the mixture is dissolved and let it cool to lukewarm.
- Sprinkle the active dry yeast into 1/4 cup very warm water and let it stand a few minutes, then stir until dissolved.
- Add the yeast mixture and a beaten small egg to the butter mixture.
- Add 1 1/2 cups all-purpose flour and 1 teaspoon salt; mix well.
- Pour the dough onto a well-greased sheet cake pan and press evenly; ensure fingers are very greasy.
- Bake at 325°F until the crust is just golden brown, about 20 minutes.
- Cool the crust completely.
- Mix the Hidden Valley Ranch dressing with 1 pint sour cream and spread evenly on the cooled crust.
- Top with shredded carrots, finely chopped celery and green pepper, and small pieces of cauliflower and broccoli.
- Cut into pieces and serve.
Tips & Substitutions
For a lighter crust, consider substituting half of the all-purpose flour with whole wheat flour. If you're out of margarine, unsalted butter can be a great alternative. Ensure the water for the yeast is warm, not hot, to prevent killing the yeast. If you prefer a spicier kick, adding diced jalapeños or crushed red pepper to the topping can enhance the flavor.
Serving Suggestions
This finger salad pairs beautifully with Aunt Lizzie'S Chocolate Chews for a delightful dessert. Serve it alongside a fresh green salad or a bowl of fruit for a complete meal. It also works well as an appetizer at parties, providing a colorful and tasty option for guests.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pieces in a preheated oven at 350°F for about 10 minutes until warmed through. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Finger Salad Or Vegetable Pizza contains roughly 348 calories, with 12g protein, 63g carbohydrates, and 6g fat. It is an excellent source of vitamin A (101% of the Daily Value), vitamin C (36% of the Daily Value), and dietary fiber (32% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1193mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the crust the day before and store it covered in the refrigerator. Just add the toppings on the day you plan to serve for the freshest taste. This makes it convenient for gatherings or meal prep.
What other vegetables can I use for toppings?
Feel free to get creative with your vegetable toppings! Bell peppers, diced cucumbers, or even cherry tomatoes work well. Just ensure they are finely chopped for easy serving and a balanced flavor profile.
Is there a gluten-free option for this recipe?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients, such as the ranch dressing and sour cream, are labeled gluten-free to keep the dish suitable for those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).