Cool Ranch Summer Vegetable Pizza

• Crust
• 1 tablespoon active dry yeast
• 1 cup warm water
• 1 tablespoon oliver oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 2.5 cups flour
• Sauce & Toppings
• 16 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1 packet dry ranch salad dressing mix
• 1/2 cup black olives, chopped
• 1/2 cup red, yellow, and green bell peppers, diced
• 1/4 cup green onions
• 1 cup broccoli, chopped
• 1 cup carrots, shredded
• 1 cup cauliflower, chopped
• 1 cup cheddar cheese, shredded

1. Dissolve yeast in warm water and let sit while mixing the olive oil, garlic powder, salt and flour in a large mixing bowl. Gradually stir yeast mixture into the other ingredients and mix well. Place on floured surface and knead for five minutes or until smooth and no longer sticky. Roll out the dough and place it on a pizza stone. Bake at 400 degrees for 12-15 minutes or until fully cooked.
2. While the crust is baking, make the sauce by stirring together the cream cheese, mayonnaise and salad dressing mix. You can prepare the filling up to a day in advance in order to let the flavors blend together and save time in preparing the pizza.
3. Wash and dry the vegetables. Cut them into small, bite-sized pieces.
4. Once pizza crust is fully cooled, spread sauce over the entire crust. Top with vegetables and cheese. Keep refrigerated until serving time. Cut into slices or squares.

crust, active dry yeast, water, oliver oil, garlic, salt, flour, toppings, cream cheese, mayonnaise, salad dressing, black olives, red, green onions, broccoli, carrots, cauliflower, cheddar cheese

Taken from food52.com/recipes/17644-cool-ranch-summer-vegetable-pizza (may not work)