I made pesto the other day so I’ve been planning on making a pizza for me with pesto and roasted veggies with a cashew cheese instead of the kiddie version we usually make with Daiya. Served with a caesar salad, it’s the perfect meal.
But, of course, the kids won’t eat the pizza I want – the pesto is covered with roasted garlic and onions – so they get their own. All the leftovers go into the freezer for last minute lunches so it’s worth my effort to make two large pizzas.
I was originally going to make the pizza from my new cookbook but I would have had to start it yesterday to have it today! The dough is supposed to sit in the fridge overnight, cashews are supposed to soak overnight, the onions, garlic and peppers are supposed to be caramelized and roasted separately… it was too much prep work. Not to mention the dishes!
So went with my tried and true quick pizza dough (takes about 5 minutes to mix and then 10 minutes to rest and it’s ready to use). I used the pesto I made on the weekend. I chopped the onion, peppers and peeled the garlic cloves, tossed them in olive oil and roasted them in the oven at 350 for 30 minutes (on one pan).
I used the quick soak method for the cashew cheese, adding boiling water and letting them soak for 30 minutes or so and followed the mozzarella recipe in The Edgy Veg: 138 Carnivore-Approved Vegan Recipes.
When I got to the end of the recipe, I noticed it said to let it sit in the fridge for at least 3 hours before using. That didn’t happen. But I didn’t use it all, I guess I’ll see if the time in the fridge improves the flavour or texture of the cheese. It was nice on the pizza.
I wouldn’t call it mozzarella, though. Cashew cheese is delicious in its own right. When we name it a traditional cheese name, like mozzarella, it disappoints because it isn’t the same thing. This cheese was dropped in spoonfuls onto the pizza – it doesn’t spread or melt. But it does taste good. And with the pesto, roasted vegetables and vegan sausages, it was REALLY good.
The kids’ pizza
Both pizzas were topped with roasted yellow peppers and vegan sausages made by Fieldroast. So far, these are the only sausages my kids enjoy – the Fieldroast Apple Sage Sausage. They were delicious with the caramelized onions, peppers and garlic. We enjoy the other flavours but the kids find them too spicy. Their pizza has tomato sauce from our freezer stash.
When I was making the salad, I originally planned to top it with the eggplant bacon from the Edgy Veg but the eggplant took too long to sweat and then marinate. The next step is to bake for an hour or longer in a not so hot oven but this would have cut into the pizza baking time. So I saved half the caesar dressing to make the salad I wanted to make tonight, tomorrow.
In the meantime, I tossed half the dressing with romaine lettuce, a red bell pepper, cucumber and a large tomato. I topped it with hemp seeds and sea salt. And put the black pepper grinder on the table (my daughter has no tolerance for black pepper). My son isn’t into salads so he got his cucumber and red pepper in stick form on the side of his plate.