Dinner

Vegan Feast Pizza

Vegan Feast Pizza
Level
Intermediate
Prep
30 minutes
Cook
40 minutes
Servings
Makes 4 servings
PIZZA, PIZZA!

• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.

INGREDIENTS

  • 2 Yukon gold potatoes, washed and thinly sliced
  • 2 small zucchinis, thinly sliced
  • 1/2 medium red onion, cut into 1/2-inch cubes
  • 3 tablespoons plus 1 teaspoon olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon ground black pepper
  • 1 1/2 cups raw unsalted cashews, soaked overnight (or for at least 4 hours), rinsed and drained
  • 1/2 large yellow onion, sliced
  • 5 garlic cloves, minced
  • 4 tablespoons olive oil, divided
  • 1/2 cup water
  • 4 tablespoons freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 pound fresh pizza dough
  • 2 tablespoons extra virgin olive oil
  • 5.6 ounces vegan pesto paste
  • 3 leaves dinosaur kale, washed, dried, stem removed and thinly sliced
  • 4 ounces SWEET EARTH Enlightened Foods Tuscan Style Savory Grounds
  • 10 cherry tomatoes, cut in half lengthwise
  • Sprinkle of kosher salt
  • 1/2 teaspoon red pepper flakes and more fresh sliced kale (optional)
  • 1 teaspoon roughly chopped parsley

MAKE IT

Step 1
Preheat the oven to 350° F and line two baking sheets with parchment paper. In a medium bowl, toss potato slices with 1 tablespoon olive oil, ¼ teaspoon salt and ¼ teaspoon black pepper. Evenly spread the potato slices on one of the baking sheets in a single layer and roast until soft (but no color) about 13-14 minutes. Set aside and cool.
Step 2
In the same bowl, toss zucchini slices with 1 tablespoon olive oil, ¼ teaspoon salt and ¼ teaspoon black pepper. Spread the zucchini slices on the other baking sheets in a single layer and roast until soft about 10-12 minutes. Set aside and cool.
Step 3
In the same bowl, toss red onion with 1 tablespoon olive oil, ¼ teaspoon salt and ¼ teaspoon black pepper. Spread the onion on a baking sheet with parchment paper. Evenly spread the onion pieces in a single layer and roast until lightly soften about 10-12 minutes. Set aside and cool.
Step 4
Heat 2 tablespoons olive oil in a sauté pan. Add yellow onion and garlic and cook over medium-low heat until golden and soft but not browned. Blend cashews, 2 tablespoons olive oil, water, lemon juice, cooked onion and garlic mixture, 1 teaspoon salt and 1/2 teaspoon pepper in a high speed blender until completely smooth. Taste and adjust seasoning.
Step 5
Preheat the oven to 450° F. Check the dough instructions of the package. Cover kitchen countertop space with plastic wrap where you will work on the dough. Sprinkle some flour and place the dough. Using your hand, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Place the dough onto a pizza pan, lined with parchment paper, or pizza stone.
Step 6
Spread pesto evenly onto the pizza. Spread 1 cup of cashew "ricotta cheese" on top of the pesto paste. In a small bowl, toss kale with 1 teaspoon of olive oil and a sprinkle of salt. Distribute kale evenly over the top of the pizza.
Step 7
Distribute potatoes and zucchinis evenly over the top of kale. Evenly sprinkle with Sweet Earth Tuscan Savory Grounds. Spread (12) 1 tablespoon dollops (total 3/4 cup) of cashew ricotta cheese evenly. Spread cherry tomato halves. Sprinkle some salt and drizzle with 1 tablespoon extra virgin olive oil.
Step 8
Brush the rim of the pizza with 1 tablespoon olive oil. Bake for about 15-20 minutes until cooked through and golden brown. Sprinkle red pepper flakes and fresh kale (optional) and parsley onto the pizza. Add extra dollops of cashew ricotta cheese if desired. Slice and serve immediately. Enjoy!