Cheesy Pesto & Veggie Pizza [v.]

Pizza life is the best life. Honestly, so many great combinations and it is always an easy dinner option. Plus everyone always likes it [especially Sara Day]. One of my more recent pizza triumphs reminded me of a Philly steak and cheese, for some weird reason. Even though there is pesto… and no steak at all. Or I mean, no “cheese,” really. The flavors work really well, though, and that’s all that matters.

Plus… globs of cashew cheese? Sold.

The Recipe

Preheat Oven: 400 F
Cook Time: 20-25 minutes

For pesto:

• 1 handful fresh basil
• 2 tbs olive oil
• 1/4 – 1/2 cup walnuts
• 2 tbs water (or more if necessary)

For cashew cheese:

• 1/2 cup cashews, soaked for at last 30 min
• 1/4 cup water
• 1 tbs lemon juice
• 1 garlic clove
• Salt & pepper, to taste

For pizza, you will need:

• 1-lb dough (store bought is fine!)
• Olive oil
• 1/2 vidalia onion, sliced
• 1 large portobello mushroom, sliced
• 1 large zucchini, sliced
• To taste: salt, pepper, red pepper flakes

To make:

• Starting with the pesto, add all ingredients to your blender/processor and run until smooth. Set aside.
• Next, cashew cheese. Add all ingredients to blender/processor and run until smooth. Set aside.
• Roll your pizza dough out on a floured surface into desired shape. Add to a greased pan and drizzle olive oil on top – I really rub down the outside crust the most.
• Slap on your pesto – a nice thin layer.
• Grab your sliced veggies and spread evenly across dough.
• Sprinkle with salt, pepper, and red pepper flakes.
• Dollop cashew cheese onto your pizza – as much or as little as you’d like.
• Cook in 400 degree oven for about 20-25 minutes, or until crust is golden.
• Cool, cut, enjoy.

Pizza is always a good choice. xx bianca