I know I’ve been talking about being SO EXCITED FOR FALL but I still have a few end of summer recipes up my sleeve… so bear with me!
I made Pinch of Yum’s summer bliss bowls with jalapeño ranch a couple weeks ago for dinner and basically fell in LOOOOOOVE with jalapeño ranch! The sweet potato falafels were also fabulous but this post deals with my new found love for jalapeño ranch so we’re going to talk about that. BUT you should also totally go make that summer bliss bowl recipe, it’s real gooood – especially the ranch! 🙂
You know what’s funny though? I really wouldn’t consider us ranch people… like every once in a while Tom will buy ranch for one dinner (probably frozen chicken tenders) but then it sits in our fridge untouched for months and eventually goes bad. So yeah, we didn’t used to be ranch people but that was until we discovered this amazing homemade jalapeño version!
I’ve already said the word jalapeño FIVE times in this post, whoops. Clearly obsessed. It just gives ranch the perfect kick it was missing (in my opinion). And if you are already a ranch person you’ll still love this because it’s still very ranch-y. I changed my ranch ingredients up slightly from the original but I gotta give Lindsay some major credit for her delicious creation.
So… when I first tried this jalapeño ranch, I knew that I had to incorporate it into a fun and easy summer recipe… then I thought… “what if I made it the base of a pizza?!” People dip pizza in ranch all the time so what if I made the sauce of my pizza this jalapeño ranch? GENIUS! Then I decided to top it with avocado because creamy and fatty and all things good plus I added some fresh summer veggies like zucchini, summer squash, and corn! I love my green and yellow summer veggie pizza creation. Lastly, I needed to pick a cheese to tie all these wonderful summer ingredients together and goat cheese seemed like the best option. It’s fresh, creamy, crumbly, and not too overwhelming since we already have a lot of flavors going on with this summer veggie pizza.
You can use store bought pizza dough or make my favorite homemade pizza dough, totally up to you!
Ready for this summer veggie pizza recipe?! Good, me too! Let’s gooooo.
Ingredients
- 1 (13.8 oz can) pizza dough – or your own homemade pizza dough!!
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 cup jalapeño ranch (ingredients and direction below)
- 1 large avocado, flesh thinly sliced (or 2 small avocados)
- 1 small zucchini, sliced into half-moons (or half a large zucchini)
- 1 small yellow squash, sliced into half-moons (or half a large yellow squash)
- 1/2 cup corn
- 4-8 oz goat cheese, crumbled (depending on how cheesy you want your pizza; the pictured pizza has only 4 oz of goat cheese)
- healthy pinch of sea salt, pepper, and paprika
- extra dill for garnish
- 1 1/4 cup plain nonfat greek yogurt
- 2-4 tablespoons milk
- 2 teaspoons apple cider vinegar
- 4 garlic cloves
- 1 teaspoon sea salt
- 1 teaspoon dried dill (or one bunch of fresh dill)
- 1/4 cup chopped parsley
- 2 tablespoons chopped chives
- 2 jalapeños, cored and seeded (or not seeded if you like it SPICY)
Instructions
- Preheat oven to 400F. Prep a pizza stone or line a baking sheet with parchment paper.
- Make the jalapeño ranch: Add all ingredients to a high-speed blender (start with only 2 tablespoons milk) then puree until smooth. If the mixture is too thick, add additional tablespoons of milk (if it’s too thin then add a few more tablespoons of yogurt). Taste and season with more salt or dill if needed.
- Form the pizza dough into the shape of your choice then place it on the pizza stone or baking sheet. Using a fork, poke a few holes all around the dough. Rub dough with olive oil using a grill brush or your hands then sprinkle garlic powder all over the dough. Bake in the oven for 3-5 minutes (just enough time to slightly set the dough - it shouldn't be sticky anymore).
- Remove crust from oven. Using a rubber spatula or large spoon, spread jalapeño ranch all over the crust leaving a 1-inch crust. Next, top the pizza with sliced avocado, zucchini and yellow squash pieces, corn, crumbled goat cheese and a healthy pinch of sea salt, pepper, and paprika. Bake for 12-17 minutes or until crust is golden and goat cheese is melted. Garnish with an extra sprinkle of dill, if desired.
Notes
Jalapeño ranch adapted from Pinch of Yum.
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your avocado and summer veggie pizza in action. Peace, friends!
– a
p.p.s. this pea pizza with truffle spinach pesto is A+++++ too!