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Week 4: Leafy Broccoli & Sunchoke Pizza

Week 4: Leafy Broccoli & Sunchoke Pizza

Leafy Broccoli and Sunchoke Pizza
Serves 2 as a main/4 as a side



Vegan Mozzarella Cashew Cheese Ball:
.25 cup raw cashews, soaked in very hot water for 5 minutes
.5 cup cold water
2 TBSP grapeseed oil (canola also works)
1 TBSP lemon juice
.5 TBSP agar agar powder
.5 tsp salt
1 tsp nutritional yeast
2 TBSP tapioca flour+ 2 TBSP cold water
Blend everything except the tapioca/water mixture until smooth. Bring to a slow boil on medium heat stirring constantly for 3 minutes. Stir in tapioca mixture. Scrape your cheese into a ball shape on the skillet. Remove from the heat and allow to cool for 5 minutes. Put your cheese into a small circular bowl (to use as a mold) and refrigerate for 4 hours. If you’re in a time crunch, freezing it for an hour (about the time your dough will take to rise) also works! When it’s time to make your pizza, slice the cheese into ¼” slices.


Pizza Dough: (Frozen Dough / GF Version)
(will make 2, 14” pizzas)
warm water (190g)
yeast (7g)
sugar or honey (14g)
salt (1tsp)
garlic powder (.25 tsp)
fresh herbs (3g) (roughly chopped parsley and basil)
oil (2 TBSP)
flour (300g)
You can also make this dough by hand-kneading! 
If you do have a stand mixer, in the base of your stand mixer proof water, yeast, and sugar for 5 minutes. Add in other ingredients in the order shown. Knead until smooth (about 3 minutes on speed 4). Shape into a tight ball and put it back in a lightly oiled bowl, seam side down, and cover with a damp towel. I like to proof the dough in my oven with the light on in the winter to get it to double in size within the hour (last minute dinner makers where you at?)


Massaged Leafy Broccoli: (kale also works!)
A handful of leafy broccoli cut in half (hard stem removed)
1 TBSP olive oil
juice of 1 lemon
Pinch of salt
Add the leafy broccoli and oil to a bowl and massage the leaves until they’re evenly coated. Add your lemon juice and salt and toss. Store in the fridge until ready to use.


Topping:
sunchokes (thinly sliced with a potato peeler)
mushrooms (thinly sliced)
red onions (thinly sliced)


Sauce:
pizza sauce
sour cream/ v sour cream (short it with a bit of water until you can drizzle it!)
melted butter (v butter) & herbs (for the crust!)
Once your dough has risen for an hour and doubled in size preheat your oven to 500. 
Cut your dough in half and roll it out on a sheet of lightly flowered parchment paper until it’s about 14” in diameter. Add a light layer of sauce to your pizza, top it with the optional toppings, the massaged leafy broccoli, and the vegan cheese. 


Cook each pizza for 6 minutes on parchment paper only (no pan underneath!), and CAREFULLY remove it from the oven.
Brush the crust with melted butter and herb & drizzle with your thinned down sour cream.


ENJOY!

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