Vegan Pizza: Squash Blossom, Cashew Cream & Pea Greens
I had an awesome visit to the San Rafael Farmers Market today at the Civic Center. I got lots of wonderful ingredients: pea greens, squash blossoms, heirloom tomatoes, vegan tofu products. It was a really exciting visit and my first in many months.
This awesome vegan pizza just goes to show you really don't need cheese to make an incredible and indulgent pizza. I used Il Fornaio pizza dough fresh from the restaurant and topped it with a cashew cream-jalapeno sauce. On top of this I added very quickly sauted yellow globe zucchini and squash blossoms, sauted with olive oil, salt and a little lemon juice. I let the olive-oil brushed pizza crust bake at 450 for 7 minutes, then topped it with a cashew cream sauce, cooked with garlic, chopped jalapeno, salt, white wine and nutritional yeast. I topped that with the zucchini and squash blossoms and cooked an additional 5 minutes. Removed from the stove and topped with a super light pea green pesto (pea green leaves, olive oil, and salt pureed in a mini prep).
The result was creamy, fulfilling and a wonderful blend of fresh flavors.It also captured the wonderful crunchy sweetness of the squash blossoms. The pea green puree added a wonderful freshness - don't think of skipping this.
I think this is my best vegan pizza to date.