here’s a weird pizza! it’s also a good pizza, eat it!
you can use whatever recipe you like really, or store bought, but if you want a recipe here’s one.
- pizza sauce, mark is in charge of pizza sauce until he dies so i can’t share a recipe here…
- 6 cloves garlic, minced
- 1 bunch asparagus
- 1/2 block smoked tofu, diced
- 1 small red onion, sliced as thin as you can
- 1 head escarole, ribs removed and roughly chopped
- 1/4 c. pine nuts
- a handful kalmatas, pitted and chopped
take asparagus and break off woody ends by bending the stalk and letting it snap and it’s natural point. cut into 1inch pieces and sauté with 1/2 the garlic and a pinch of salt for about 5 minutes. remove from pan and put aside. add more oil to the pan if needed, add escarole, remaining garlic and pine nuts and cook for a few minutes until pine nuts start to turn slightly golden and the escarole wilts.
preheat the oven to 450. roll out dough into a large rectangle and place on a cornmeal dusted baking sheet, folding edges over to make a tasty crust. spread sauce then distribute toppings. dollop cashew ricotta and bake until crust is golden (15 minutes, but check!).
- 1 c. raw cashews, soaked for atleast 2 hours
- zest of 1 lemon
- 2 cloves garlic
- 3-5 tbsp olive oil
- almond milk as needed
- 1/4 c. nutritional yeast
drain cashews and blend with everything except almond milk and nutritional yeast, and add almond milk as needed to make it blend nice and creamy (this will depend on the power of your blender). add nutritional yeast and mix it up. taste and season as needed!