Kitchen Sink Pesto Pizza with Almond Ricotta
I love this recipe because you can get all of the ingredients at Trader Joe's and it ends up being so cheap! Non-vegans also love this recipe. I like to make this for my girlfriends for a wine and pizza night!! I buy the whole-wheat pizza crust from Trader Joe's, their kale cashew pesto (or I use my own) & the rest of the toppings come from ingredients that you can get anywhere - but get them at TJ's to save some money.
The thing with this pizza is that I have a standard recipe for it but sometimes, I just throw a bunch of random things leftover in my fridge on the pizza. You'll see in this picture that I even put Banza Pasta on there. Normally, if I am cooking for other people who might judge me if I put pasta on pizza, I just do the pesto, arugula, the cheese, artichoke hearts & sun-dried tomatoes. So, Ill put the recipe for that below.
- 1 cup slivered almonds (if you don't have a Vitamix, soak for about 5 minutes.
- 1/3 cup water
- dash of pink salt
- 3 tablespoons nutritional yeast
- 2 tsp basil (dried is fine but fresh makes for a better flavor)
- 1 whole lemon squeezed
Directions: blend all of the ingredients together until a cheese-like texture is achieved. If the mix is more liquid than solid, add more dry almonds until the texture is achieved. use your judgement
- 6 chopped artichoke hearts
- handful of sun-dried tomatoes
- 1 - 2 cups arugula
- Trader Joe's Kale Cashew Pesto (or any pesto of your choosing)
- Trader Joe's Whole Grain Dough (to make gluten free, use your favorite gluten free crust or cauliflower-crust)
- Heat the oven to 375 degrees. Bake the dough without any toppings for 10 minutes.
- Top the baked dough with the pesto (I end up using about 1/2 the TJ's pesto but use whatever you would like.
- Top with the arugula, followed by dollops of the cheese & then the sun-dried tomatoes and artichoke hearts.
- add whatever else you would like. Some other topping ideas are kale, edamame, broccoli, hemp hearts, etc.