Artichoke Pizza & Red Pepper Corn Pizza (vegan)
I had another fab evening cooking in SF with my friend, C. I met C. at one of my Millennium cooking classes and we have had many a good old time cooking and eating vegan food, both at the classes and outside. Above, C. put together a lovely little appetizer plate of roasted baby beets, roasted red peppers, olives, and sliced baby artichokes cooked with capers, meyer lemon and olive oil.
Due to my bounty of baby artichokes, we made this hearty Artichoke Pizza with a cashew-cream white sauce with garlic, capers, and white wine. The rich sauce was topped with chopped tomatoes, artichokes that were sauteed with lemon olive oil, garlic, white wine, and a light dusting of flour, and julienned basil:
This was the appetite pleaser without the heaviness.
This much lighter pizza was made with a roasted red pepper sauce (2 roasted red peppers, processed with a large spring onion), uncooked corn kernels, chopped tomatoes, and a cashew cream-cilantro sauce (cashew cream, cilantro, olive oil, fresh jalapeno, lemon juice) that was added after cooking:
I loved the fresh tastes of this pizza and it was an excellent light partner to the creamy Artichoke Pizza. The cilantro sauce gave the freshness a nice zip!
I'm thinking maybe red pepper soup for dinner!