Vegan Caprese Pizza
- 1 pound multigrain pizza dough (allow it sit at room temperature for 30 minutes before rolling)
- ⅔ cup filtered water
- ½ cup raw cashews*
- 1 tablespoon nutritional yeast
- 1 tablespoon arrowroot powder
- 1 tablespoon apple cider vinegar
- ½ teaspoon sea salt, plus more for seasoning
- 2 tablespoons olive oil
- 2 to 3 cloves garlic, minced (to taste)
- 2 to 3 ripe Roma tomatoes, thinly sliced
- Alessi Balsamic Reduction or Alessi White Balsamic Reduction
- Handful fresh basil leaves, very thinly sliced
- Crushed red pepper flakes (optional)
Preheat oven to 400F. Line a round, vented pizza pan with parchment paper.
Lightly dust a clean work surface with flour, and roll the pizza dough out into a 15-inch circle. Transfer to the lined pizza pan and bake for 7 minutes, or until the bottom is just beginning to set.
While the pizza bakes, prepare the cashew mozzarella by adding the filtered water, cashews, nutritional yeast, arrowroot powder, apple cider vinegar, and sea salt to a high-speed blender. Blend on high for 2 minutes, or until completely smooth. Pour the mixture into a saucepan. Turn the heat on medium and whisk constantly for 3 to 5 minutes, or until it just begins to thicken. Do not overheat. Set aside to cool slightly.
Brush the top of the par-baked pizza dough with the olive oil and sprinkle with the garlic. Use a tablespoon to drop spoonfuls of the cashew mozzarella across the surface of the pizza. Top with the sliced tomatoes.
Return the pizza to the oven and bake for another 8 to 14 minutes, or until desired doneness is reached.
Remove from the oven and let cool slightly. Generously drizzle with the Alessi Balsamic Reduction and sprinkle with the fresh basil. If desired, season with sea salt and crushed red pepper flakes.
*If you’re not using a high-speed blender (e.g., Vitamix, Blendtec), soak cashews in water for 2 hours or boil for 10 minutes to soften.
Portobello Mushroom Pizzas
- 4 Portobello Mushrooms (see notes)
- 4 tbsp Pizza Sauce
- 4 tbsp Cheddar, grated (or cheese of choice)
- 12 small slices Chorizo
- 4 tbsp Mixed Peppers, finely diced
- 4 tsp Onion, finely diced
- 1 tsp Italian Herbs
- Salt & Black Pepper
- Olive Oil
Preheat oven to 200c (390f).
Remove stalks from the mushrooms and scrape out the gills with a teaspoon. Lightly coat with Oil and give a good seasoning of Salt and Pepper. Grab a toothpick/cocktail stick and pierce the mushroom 4-5 times. This will allow moisture to drip out during cooking.
Place on a rack over a pan to catch the moisture that leaves. Bake for around 6-10 minutes or until they just begin to wilt and produce water. You want to ensure some moisture leaves, but not until they completely wilt flat. Use your best judgement based on the size of your mushrooms.
Drain away/soak up the excess moisture then finish building your masterpiece. Use a first layer of Pizza Sauce, then Cheese, then evenly sprinkle the rest of your toppings and finish with a dusting of Italian Herbs. Pop back in the oven and grill/broil for a few minutes until the cheese starts to crisp.
Enjoy! Oh and maybe grab some napkins. That cheese is gonna be oozey.
Shrimp Scampi Pizza
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 3 large cloves fresh garlic minced
- 1/4 cup white wine
- 1 lemon zest and juice
- 1 pounds 16 count fresh shrimp peeled, deveined, and rinsed
- 1 pound fresh pizza dough
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 3/4 teaspoon Italian seasoning
Place baking stone in oven and preheat to 500 degrees for ONE HOUR!
In a large skillet, melt butter and oil over medium-low heat. Add the garlic and lemon zest, cook for one minute.
Add the wine and lemon juice, simmer for 2 minutes.
Add shrimp and cook only until pink. Remove from pan and set aside.
Roll out pizza dough. Place on a cornmeal or parchment paper lined pizza peel.
Brush dough with garlic-lemon sauce from pan. Be generous. but you don’t want your pizza to look like a lake.
Top with shrimp, mozzarella cheese, Parmesan cheese, and sprinkle with Italian seasoning.
Slide pizza onto preheated baking stone and bake for 8 to 10 minutes, until cheese is bubbly.
Serve with red hot pepper flakes.