In fact pizzas are easly done and you can put anything you want on the pizza.
As I love zucchinis I put lot of them on it together with some eggplants, peppers, much like a ratatouille - that's why I called it "ratatouille Pizza".
I served the pizza with a green salad with italian dressing and I immediatly felt like being in Italy only the sun was missing.....
roasted ratatouille pizza with chickpea cheese sauce
Ingredients
for the pizza:
1/3 recipe pizza dough (or use pre-made dough from the grocery store) per pizza that you plan to make
1 eggplant, diced
3 squash (or other zucchini type of squash), diced
1 large red bell pepper, thinly sliced
½ large red onion, thinly sliced
olive oil spray
2 teaspoons oregano
1 teaspoon marjoram
1 teaspoon thyme
salt and pepper to taste
1 15oz can fire-roasted tomatoes
for the chickpea cheese sauce:
1 15oz can chickpeas, rinsed and drained
1/3 – ½ cup nutritional yeast
juice from 1 lemon
1 teaspoon white miso
1 teaspoon garlic powder
several dashes smoked paprika
salt to taste
Instructions
Preheat oven to 400. Line 2 baking sheets with parchment paper. Spread chopped/sliced eggplant, squash, bell pepper, and onion out on the baking sheets. Spray with olive oil and evenly sprinkly spices over the vegetables. Add salt and pepper to taste and toss to fully coat.
Roast the vegetables at 400 for 20 minutes, flipping halfway through to cook evenly.
While the veggies are cooking, roll out your pizza dough into a round shape and place on a parchment paper lined baking sheet or use a pizza pan/stone.
Make the cheese sauce: In a food processor, combine the chickpeas, nooch, lemon juice, miso, garlic powder, paprika, and salt. Puree until smooth.
When the vegetables are done roasting, place them in a bowl with the can of fire-roasted tomatoes and stir to combine.
Increase the oven temperature to 475. Spread about 1/3 of the sauce on the prepared pizza dough. Top with 1/3 of the tomato/vegetable mixture. Bake at 475 for 12-15 minutes, or until crust is risen and slightly browned. Remove from oven and serve hot. Enjoy!
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serves: 6-8
dressing:
1 medium, ripe avocado, pitted and peeled
juice of 1 orange
juice of 1 lemon
juice of 1 lime
2 tbsp apple cider vinegar
1 tbsp agave nectar
1 small jalapeno, seeds and veins removed (optional)
1 cup lightly packed basil leaves
salt and pepper
3 tbsp grapeseed oil
salad:
1 bunch of broccoli, large woody stems removed
1/2 cup wild rice, soaked, sprouted and drained
1/2 cup golden raisins
1/2 cup sunflower seeds
salt and pepper
6-7 chive blossoms, broken up into smaller pieces/petals
Make the dressing:
Combine all of the dressing ingredients except for the basil and oil in a blender. Blend on medium-high speed until a smooth and creamy mixture is achieved. You may have to stop the motor and push the avocado down a couple times. Add the basil leaves and oil to the blender pitcher. Put the lid on and slowly bring the speed up to medium-high. Once you have a creamy consistency similar to mayonnaise, you’re set. It should taste sweet, tangy and rich. Adjust seasoning to your liking and set aside.
Chop the broccoli into very small florets. They shouldn’t be bigger than the end of your thumb. Place florets into a large bowl with the rice, raisins and sunflower seeds.
Pour about 3/4 of the dressing over the broccoli mixture. Give the salad a good seasoning with salt and pepper and toss to combine.
Place salad into your serving bowl of choice. Garnish with chive blossoms and a sprig of basil if you like.
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