This superfood recipe from UK-based chef, Waitrose Weekend columnist and Sunday Occasions best-selling writer Elly Curshen pairs a herby Mediterranean salsa verde and roasted romanesco with a selfmade cashew cream for a novel pizza that additionally occurs to be vegan.
The cashew cream is the cornerstone of this pie: clean, velvety and full of taste. Elly has additionally included a number of particular toppings to actually draw out the contrasting tastes and textures.
First, smoked garlic cloves. Smoked garlic is a specialty ingredient that yow will discover in an natural grocery or farm store. Don’t have the time or the instruments to smoke your garlic? Roasting it can lend a mellow sweetness that works properly on this recipe.
Subsequent, dietary yeast, a typical ingredient in vegan recipes. Usually referred to as “nooch” by these within the know, these yellow flakes are processed underneath excessive warmth, which implies the yeast is now not alive and received’t rise. It’s salty and cheesy-tasting, regardless of containing no animal merchandise.
Lastly, a pinch of smoked sea salt. Smoked sea salt — we frequently use Maldon — is gently smoked over hardwood and lends a particular wood-fired word to the dish, however in case you can’t discover it, common sea salt will work simply effective.
All of those components collectively create a balanced background refrain of smoky, nutty and umami flavors for the romanesco that goes on simply earlier than the bake. A drizzle of Mediterranean salsa verde on the finish serves to brighten and elevate all of that richness.
In relation to making this herby inexperienced sauce, deal with ingredient high quality. It’s apparent that you simply’d need contemporary herbs, high quality sherry vinegar and nice olive oil, however high quality is essential in terms of the jarred components, too. Elly selected non-pareil capers (from the French, “has no equal”) for his or her small dimension and delicate texture.
A post-bake sprinkle of pul biber, aka Aleppo pepper, offers a fiery-sweet end (a 1:1 ratio of candy paprika and cayenne pepper can act as a stand-in).
These sauces and components can (and may) be added to your rotation. Salty, smoky, briny, nutty and tacky, they’ve bought rather a lot to supply. And when mixed with cauliflower, selfmade dough, and excessive warmth, you’ve bought, as Elly says, “a brilliant nutty, tremendous inexperienced vegan pizza that’s uncommon and totally scrumptious.”
Be aware: This recipe makes sufficient cashew cream and salsa verde for 4 pizzas. Any leftover sauce might be saved in a sealed, refrigerated container for as much as 3 days.
Elly Curshen is the founding father of Bristol’s Pear Café, a Sunday Occasions bestselling writer of “Inexperienced” and “Elly Pear’s Quick Days and Feast Days,” meals columnist, meals panel decide, cookery tutor and self-proclaimed “authority on all issues scrumptious.” Discover her on Instagram @ellypear.
Makes 4 12-inch pizzas
4 x 250-gram pizza dough balls
For the cashew cream
1 cup (100 grams) cashew nuts (unroasted and unsalted)
2 tablespoons (26 grams) extra-virgin olive oil
2 banana (or common) shallots, peeled and thinly sliced
2 smoked (or common) garlic cloves, peeled and thinly sliced
2 tablespoons (22 grams) dietary yeast flakes
massive pinch smoked sea salt
⅓ cup (75 milliliters) chilly water
For the Mediterranean salsa verde
zest of 1 lemon
1 clove garlic, finely grated
1 tablespoon small nonpareil capers, drained
1 tablespoon (14 grams) sherry vinegar
1 tablespoon (15 grams) Dijon mustard
massive pinch flaky sea salt
massive handful every of basil, mint and flat-leaf parsley, roughly chopped
½ cup (100 grams) extra-virgin olive oil, plus extra as mandatory
For the topping
one head romanesco (or common cauliflower), reduce into small florets
4 tablespoons (52 grams) olive oil
4 tablespoons (36 grams) pine nuts
pinch pul biber (Aleppo pepper) or chile flakes, to style
This recipe would swimsuit a number of pizza kinds, however we predict sourdough, neo-Neapolitan, or traditional pizza dough can be an amazing match. Be sure that to arrange your dough forward of time to make sure it rises at room temperature earlier than firing up your oven.
Hearth up your Ooni pizza oven. Purpose for 750-950°F (400-500°C) on the baking stone inside. Use the infrared thermometer to shortly and precisely test the temperature.
To make the cashew cream, put the cashew nuts in a small saucepan and canopy with chilly water. Simmer for five minutes, then drain and rinse in a sieve.
Heat a small saucepan over low warmth, then add the olive oil. When it begins to shimmer, add the shallots and smoked garlic. Sauté over low warmth for not less than 5 minutes, or till tender and translucent. Tip the drained nuts, shallots, smoked garlic, dietary yeast flakes and an enormous pinch of smoked salt right into a blender or meals processor. Add ⅓ cup (75 milliliters) chilly water and mix till clean, including extra water as wanted to skinny to the consistency of a thick double cream. Style and alter the seasoning.
To make the salsa verde, tip all components right into a blender and pulse till properly chopped and mixed. Add extra oil as mandatory, till the salsa drops slowly off a spoon. Toss the romanesco florets with olive oil and season with sea salt.
Place your dough ball on a calmly floured floor. Push the air from the middle out towards the crust, then use your knuckles to stretch out the bottom to 12 inches. Lay the stretched dough over your calmly dusted pizza peel, then unfold a number of spoonfuls of cashew cream over the floor. Organize the florets evenly on prime, leaving the crust space clear. Sprinkle with pine nuts and pul biber, then drizzle with olive oil.
Slide the pizza off the peel and into your oven. Cook dinner for 1 to 2 minutes, turning the peel each 20 or so seconds to make sure the pizza is evenly cooked.
As soon as cooked, reduce into slices, then use a teaspoon to drizzle the salsa verde excessive. Serve instantly. Repeat utilizing the remaining dough balls.