The classic vegetable tart gets a photo-worthy makeover: A vibrant blanket of fresh radishes and cucumbers makes the usual roasted toppings feel positively dowdy. Also great–you can serve it at room temperature, guaranteeing it’ll become a go-to for dinners and parties.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 pound store-bought pizza dough, at room temperature
- 1 small English cucumber
- 1 small watermelon radish or 3 large radishes
- 3 teaspoons olive oil
- Kosher salt
- One 8-ounce package cream cheese, at room temperature
- 1 small clove garlic, minced
- 1/2 cup fresh flat-leaf parsley, chives or a combination, chopped
- 1/4 cup plain nonfat Greek yogurt
- 1 teaspoon poppy seeds
Instructions
- Preheat the oven to 425 degrees F.
- Roll out the pizza dough to a 10-by-15-inch rectangle on a piece of parchment. Transfer the parchment to a turned-over baking sheet and bake until crisp and golden brown, 10 to 12 minutes.
- Meanwhile, use a mandoline to slice the cucumber and radish paper thin. Toss them in a small bowl with 1 teaspoon oil and 1/2 teaspoon salt. Mix together the cream cheese, garlic, herbs and yogurt in a medium bowl.
- Transfer the crust to a serving platter or cutting board and spread with the cheese mixture, leaving a 1/4-inch border all around. Arrange the vegetables in a slightly-overlapping single layer. Drizzle with the remaining 2 teaspoons oil and sprinkle with the poppy seeds. Slice into squares and serve at room temperature.
Nutrition Facts
| Calories | 270 |
| Total Fat | 14 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 30 milligrams |
| Sodium | 530 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 1 grams |
| Protein | 7 grams |
| Sugar | 6 grams |