Submitted by: Edward Cercone
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Servings: 1
My Italian husband says this is the best pizza he ever ate. I can't eat dairy so I use vegan cashew ricotta. I haven't put a recipe on here in years...believe me, this one is worth it!
3 c. baby spinach
8 slc. sprouted whole grain bread
1 1/2 c. cashews
3 tbsp. lemon juice
1 garlic
sea salt to taste
2 tsp. extra virgin olive oil
28 oz. canned whole tomatoes, peeled
sea salt to taste
Italian seasoning to taste
1 tbsp. honey, raw
2 garlic
2 tsp. extra virgin olive oil
First, make the vegan ricotta. You can make it a few days ahead if you want; it will keep in the fridge. Soak raw cashews in water for 2 hours. Drain, and puree in a food processor with the juice of 1 lemon, 1 clove of garlic and salt to taste.
When you're ready to make the pizza, preheat oven to 350ºF. Drizzle good olive oil on both sides of slices of sprouted grain bread and put in the oven to crisp up, turning a few times till it's pretty crispy all the way through.
Use good Italian tomatoes; I like the San Marzano whole peeled ones. Take them out, chop them up. Leave the juice - it can't be runny or the bread will get soggy. Put them in a bowl and add some salt, some Italian seasoning and a drizzle of raw honey.
Saute the spinach. Lots of garlic, good olive oil, some salt and the baby spinach--use a lot; it cooks down.
Assemble: Take the crispy bread out of the oven, first put some tomato down, then the spinach; then dollop the ricotta on top. Put back in the oven for maybe 10 minutes. Enjoy!
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