Sometimes, you just want pizza, am I right? With this little recipe, there's no reason to wait for delivery or a party--you can just do it yourself!
I am allergic to tomatoes, so I used a pesto sauce (recipe included), and the pizza in the picture has pesto sauce, red onions, artichoke quarters, black olives, sunflower seeds, and Daiyu faux Mozzaralla on it. The crust is thin and crispy; I'm working on a deep dish version. Explore all your own favorite toppings and let me know how it goes!
Grease the pan/aluminum foil/parchment paper VERY HEAVILY. It sticks. Sprinkle the pan with corn meal.
· Leave it in a nice warm place to rise while you preheat the oven to 425 degrees F for about 15 minutes.
Meanwhile, make the pesto and prepare the toppings.
¾ cup fresh basil leaves
1 TBLSP fresh cilantro leaves (you can use parsley if you’re anti-cilantro)
1 clove of garlic
1 TBLSP raw cashew nuts
1 TBLSP rice vinegar
Salt and pepper to taste
· Place all of the ingredients in a blender and whirl until it’s a soft mash.
Topping Options (Don’t use ALL of these—they won’t fit!)
· 3 TBLSP pesto (or tomato sauce)
· 3 black olives (Kalamata if you’ve got ‘em)
· 1 mushroom, sliced thinly
· ½ slice of red onion, diced
· 1 green onion, sliced
· Artichoke hearts, chopped
· 1 teaspoon capers
· Spinach, fresh or steamed
· Arugula, fresh or steamed
· 1 teaspoon sunflower seeds
· Daiyu mozzarella faux cheese shreds
- Spread pesto (or other sauce) until near the edges of the pizza. I like to bend the edges of the dough up a bit to help hold the sauce on top. That makes 'em crunchy, too.
- Spread the toppings on the sauce and then, if you’re using it, sprinkle the cheese on top of that.
Bake for 20-25 minutes until the crust edges are darkly golden and the toppings are melty and shiny.