This vegan pesto and cashew ricotta pizza is pretty fantastic. Luckily, I’ve found a very happy in-between – free of dairy. Well, then many years later, I went vegan and now that traditional slice wouldn’t suit my taste buds or ethics at all. Pesto and white stuff was my new favorite pie. I took another bite and the flavor finally hit me in a new way. The subtle sweetness seemed strange and pillow-y. A bitterness from the basil and pine nuts overwhelmed my taste buds. Reluctantly, I bit into the chewy, tender slice. And that thick ricotta? Well to me, it belonged stuffed between squiggly layers of pasta in a lasagna. That thick green pesto looked like something growing on the bottom of a poorly kept swimming pool. Call it peer pressure, but I followed right along. My friend, also a thick slice fan, ordered it on a whim. So it was either a skinny pepperoni – all greasy and slick – or the odd looking pesto ricotta thick slice. But one dreary afternoon the thick crust veggies were OUT. I always ordered the thick crust veggie slice. It wasn’t glamorous or terribly healthy – but the place was always buzzing with a few clusters of kids. The guys behind the counter plop it into the fire-pit oven for a few minutes to basically “reheat.” While you wait, you grab some soda. You order up either a square cut/thick crust or skinny crust/triangle slice of pizza. Usually after school with friends by your side. You stumble into the musty, dimly-lit, red-and-white-plastic-table-cloth, soda machine in the back, video game in the corner, pizza cafe. My love affair with Pesto Ricotta Pizza began in a small pizza joint in Santa Cruz Cali where I grew up. Every time I post a recipe I think about when and where I first ate that. I love thinking about where my food favorites come from. Serve with a Fizzy Ginger Blood Orangeade:Īnd my fave Fully Loaded Kale Salad (or a simple pizza salad):įood Memories. Pizza #2 – twist on my recipe: I still used plenty of cashew ricotta, but alongside spicy marinara sauce instead of pesto, plus plenty of hemp seeds, a more rustic grained crust ( Bob’s Red Mill whole wheat + flax and hemp seeds rolled in) red onion, spinach and fresh basil. I made this pizza again it was so good!! Below is what that pie looked like. A humble sliced red tomato, some red pepper flakes, lemon slices, extra virgin olive oil and sliced shiitake mushrooms complete this pie. Rich, creamy, homemade lemon garlic cashew ricotta mingles with bold spicy green pesto sauce. Fluffy whole wheat pizza dough, speckled with hemp and ground flax seeds is the base of this rustic earthy pizza. You can even do the prep the night or day before for a super simple route to dinnerland. And not only was this recipe fun to make – pizza always is – it was surprisingly easy once all the prep work was done. This luscious green and white dotted Pesto Cashew Ricotta vegan pizza was our Sunday night feast last weekend.
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