Fresh vegetable pizza

Directions

Puff Pastry 

1. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, butter cubes, and salt. Mix on medium-low speed for 30 seconds to one minute just to coat all the butter in the flour. You do not want to break up the butter chunks.
2. With the mixer running on low speed, in a steady stream add the cold water. Mix as little as possible to wet all the flour and bring the ingredients together into a shaggy dough while keeping the butter chunks intact. Briefly pulse at medium speed to bring the dough together.
3. Using your hands, bring the pastry together by gently folding it into a rough disc, then wrap it tightly in plastic wrap and refrigerate overnight for at least 12 hours.
4. Roll out the dough and make the first fold: On a lightly floured surface, roll out the pastry dough into a nine by 18-inch rectangle. Using a dry pastry brush, brush any flour off the surface of the dough. With a short side facing you, fold the two short sides into the centre of the dough, leaving about ½ inch of space between them. You will have about a nine-inch square of pastry dough. Brush off any flour on the surface of the dough and then fold the dough again along the centre as if closing a thick book. If you look at the pastry from the side, you should be able to see four distinct layers. Wrap the pastry lightly in plastic wrap or parchment paper and place it in the refrigerator for 30 minutes.
5. Roll out the dough and make the second fold: On a lightly floured surface, roll out the pastry into a nine- × 18-inch rectangle. Make a second book fold following the instructions in step four, making sure to brush any flour off the pastry surface with a dry pastry brush before folding it. Wrap the pastry lightly in plastic wrap or parchment paper and place it in the refrigerator for 30 minutes.
6. Roll out the dough and make the third fold: On a lightly floured surface, roll out the pastry into a nine- × 18-inch rectangle and make a third and final book fold following the instructions in step four. Wrap the pastry lightly in plastic wrap or parchment paper and place it in the refrigerator for at least two hours.

Ranch Spice Mix

1. In a medium bowl, whisk together Italian seasoning, dried dill, onion powder, and garlic powder until fully combined. Set aside. 

Vegetable Pizza 

1. Preheat the oven to 400°F (200°C). Grease a 13- × 18-inch baking sheet generously with canola oil cooking spray.
2. Roll out the puff pastry dough: On a lightly floured work surface, roll out the puff pastry dough into a 13- × 18-inch rectangle, about one-eighth of an inch thick. Fold the dough in half to lift it without stretching and gently unfold it into the baking sheet. Gently press the dough into the sides and bottom of the sheet, making sure not to stretch the dough. Place the baking sheet in the refrigerator to allow the dough to relax and firm up a bit, for at least 15 minutes.
3. Brush any flour off the surface of the dough using a dry pastry brush and prick it all over with the tines of a fork. (Pricking holes, or docking, allows the dough to rise evenly.) Bake for 20 to 25 minutes, or until the pastry has puffed up and is a deep golden brown colour. Allow the puff pastry to cool completely on the baking sheet.
4. Make the buttermilk ranch cream cheese: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth, two to three minutes. Scrape down the sides and bottom of the bowl.
5. Add the buttermilk, ranch spice mix, salt, and pepper. Mix on medium speed until the mixture is homogenous and the spices are evenly distributed.
6. Using a small offset palette knife, evenly spread the cream cheese mixture over the puff pastry base, leaving a half an inch border of exposed pastry around the edges.
7. Finish the pizza with toppings: Evenly sprinkle the onions, cucumber, bell pepper, broccoli, cauliflower, and carrot over the cream cheese mixture.
8. Cut the pizza into 20 squares and garnish with fresh dill and edible flowers, if using. Serve immediately. Enjoy! 

TIP: This pizza is best enjoyed within four hours of being assembled. The puff pastry can be made ahead, wrapped tightly in plastic wrap, and stored in the refrigerator for up to three days or in the freezer for up to 6 months.

TIP: If frozen, thaw in the refrigerator overnight before using. The puff pastry base can be baked and stored, tightly wrapped in beeswax or plastic wrap, at room temperature for up to 24 hours. The buttermilk ranch cream cheese can be made ahead and stored in an airtight container in the refrigerator for up to one week. Store leftovers in an airtight container in the refrigerator for up to two days.