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OSU Extension

College of Food, Agricultural, and Environmental Sciences

October 9, 2020 - 3:05pm --

Join Extension Educator, Tony Staubach as he makes veggie pizza as part of the Let's Start Cooking SPIN Club.

The Virtual SPIN Club has been meeting for four weeks and has taken students on a journey thourough the kitchen while teaching skills on health, safety, and how to accurately measure ingredients.

Last week youth learned knife skills under the instruction of Tony Staubach and under the watchful eye of their parents who all graciously agreed to be on the call during the lesson to ensure safety.

The recipe called for chopping, dicing and cutting a number of vegetables for an easy veggie pizza. Feel free to make your own by watching the video below. The ingredients are included on this page for your reference.


Supply list:

  • 1 Can (8oz) Reduced-Fat Crescent Rolls
    • These will be spread out into our crust, you can pre-cook this if you wish. We will have time to cook these during the lesson if you do not.
  • ½ Cup Plain Low-Fat Yogurt (Greek or Traditional)
    • If you don’t like yogurt you can substitute sour cream.
  • 8 oz. Low-Fat Cream Cheese (or Neufchatel Cheese)
    • Neufchatel cheese is softer and easier to mix.
  • ½ Package (2 tbsp) dry ranch mix.
    • If you can’t get this you can mix:
      • 1tsp dried parsley
      • 1 tsp dried dill weed
      • 1 tsp dried chives
      • 1 tsp garlic powder
      • 1 tsp onion powder
      • 1 tsp dried onion flakes
      • Salt & pepper to taste
  • ¼ Cup vegetables of your choice (ex. tomatoes, cauliflower, broccoli, carrots, cucumber slices, onion etc.)
  • Baking Sheet
  • Mixing Spoon
  • Butter Knife
  • Sharp Knife
  • Rolling Pin (optional)