Today’s recipe is a great recipe that is extremely versatile. Margherita pizza with Fresh Basil Pesto and Vegan Mozzarella. This recipe is for 2 pizzas. We generally eat one and freeze one for later on in the week. It turns out just as good the second time. Plus, I miss having freezer pizzas ready to throw in the oven on lazy nights.
Moving on, so what does this pizza taste like? It tastes like Italian summer in your mouth! Or at least what I imagine Italian summer tastes like. The crunchy yet chewy crust topped with tomato sauce, thinly sliced tomatoes, vegan mozzarella and fresh from the garden basil pesto….mhmmm. It is creamy, chewy, fresh, and most of all….delicious! You won’t get it until you try it. This is like a classic Margherita pizza on crack. I’m pretty sure the basil pesto takes it to another level.
MARGHERITA PIZZA WITH FRESH BASIL PESTO & VEGAN MOZZARELLA
Serves: 2 pizzas
2 pizza crusts (prebaked or prebought)
1 cup pizza sauce
1 large tomato, very thinly sliced
One batch of my Fresh Basil Pesto (recipe below)
½ cup soaked cashews (soaked 8 hrs cold or 15 minutes boiling)
½ cup olive oil
2-3 cloves garlic
2 cups packed basil leaves
Foxy Moxy vegan mozzarella
¼ cup soaked cashews (soaked 8 rs cold or 15 minutes boiling)
1 cup hot water
2 tablespoons + 1 teaspoon tapioca starch
1 teaspoon extra virgin olive oil (optional)
1 small garlic clove, minced
¾ teaspoon sea salt
1 teaspoon fresh lemon juice
*my add-in to cheese:
1½ tbs nutritional yeast
more salt and nutritional yeast
½ C soaked cashews
½ C olive oil
2 C packed fresh basil leaves
3 cloves garlic
Salt and pepper to taste
Soak cashews overnight or at least 8 hours. Or boil for 15 minutes.
Add cashews and all other ingredients to blender or food processor. Blend until smooth.
Chill. Or not….good all ways.
Start my preheating your oven to 375 degrees.
Make your basil pesto by combining all pesto ingredients into blender and blend until smooth. Set aside.
Now, create you cheese. Blend all ingredients together in a high speed blender until completely smooth, about 1 minute.
Pour into a small saucepan and cook, stirring constantly over medium high heat. After a couple of minutes the mixture will start to look weird, like it’s curdling or separating. This is totally normal, reduce heat to medium and KEEP stirring so you don’t burn the cheese to the bottom of the pot.
Keep cooking and stirring til really thick (about 2-3 more minutes) and the mixture becomes like a cohesive mass of melted dairy cheese and stretches like in the photo below. Remove from heat and let cool.
Pour ½ cup tomato sauce on each pizza. Evenly distribute thinly sliced tomatoes on both pizzas.
using a spoon, place spoonfuls of cheese mixture evenly over both pizzas.
Finally, drizzle the basil pesto evenly over both pizzas until you run out.
This part is optional, but recommended: sprinkle a little more salt and nutritional yeast over both pizzas.
Place one or both pizzas in oven to bake about 20 minutes. Watch the pizzas, you want the mozzarella to brown a little on top. Serve immediately. If you choose to save the other pizza, do not cook it. Wrap tightly with saran wrap and placed in freezer until ready to bake.
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