Romanesco Pizza with Cashew Cream, Salsa Verde and Pine Nuts — Ooni USA

This superfood recipe from best-selling UK-based chef, Waitrose Weekend Columnist and Sunday Occasions bestselling writer Elly Curshen pairs a herby Mediterranean salsa verde and roasted Romanesco cauliflower with a creamy do-it-yourself cashew cream for a singular pizza, which simply occurs to be vegan.

The cashew cream is the cornerstone—clean,velvety and full of taste. Elly’s additionally added just a few specialty objects. 

First, smoked garlic cloves. Smoked garlic is a specialty ingredient that you could find in an natural meals or farm store. Don’t have the time or the instruments to smoke your garlic? Roasting it would lend a mellow, sweetness that works properly on this recipe. 

Subsequent is dietary yeast, a typical ingredient in vegan recipes. Typically referred to as “nooch” by these within the know, these yellow flakes are processed under high heat, which means the yeast is no longer living so they won’t rise. It’s salty and tacky, regardless of containing no animal merchandise.

Lastly, a pinch of smoked sea salt. Smoked sea salt–we frequently use Maldon–is gently smoked over hardwood and lends a particular wood-fired be aware. However common sea salt will work simply high-quality. 

All of those elements working collectively equals a stability of smoky, nutty and umami flavors working as a background for the Romanesco cauliflower that goes on earlier than the bake. A drizzle of vivid Mediterranean salsa verde takes the pizza from all richness to balanced taste enhance. 

In relation to making this herby inexperienced sauce, concentrate on ingredient high quality. It’s apparent you’d need contemporary herbs, high quality sherry vinegar and nice olive oil. However, high quality is necessary in the case of the jarred objects as properly. Elly selected non-pareil capers (from the French, has no equal) for his or her dimension (below 7mm) and texture (delicate). 

A post-bake sprinkle of pul biber, aka Aleppo pepper, provides a fiery-sweet end (a 1:1 ratio of candy paprika and Cayenne pepper can act as a stand in). 

These sauces and elements can (and will) be added to your rotation. Salty, smoky, briny, nutty and tacky, they’ve acquired quite a bit to supply. And when mixed with cauliflower, do-it-yourself dough, and excessive warmth, you’ve acquired, as Elly says, “an excellent nutty, tremendous inexperienced vegan pizza. Uncommon and totally scrumptious.”

Notes: This recipe makes sufficient cashew cream and salsa verde for 4 pizzas. Something leftover will be saved in a sealed, refrigerated container for as much as 3 days. 

Bio
Elly Curshen is the founding father of Bristol’s Pear Café, a Sunday Occasions bestselling writer of Green and Elly Pear’s Fast Days and Feast Days, meals columnist, meals panel choose, cookery tutor and “authority on all issues scrumptious”. Discover her on Instagram @ellypear. 

Time
half-hour whole 

Yield
Makes as much as 4 12-inch pizzas 

Tools 
Ooni pizza oven
Ooni Infrared Thermometer
Blender or meals processor
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade 
Ooni Pizza Dough Scraper

Elements 
1 to 4 250-gram pizza dough balls, relying on serving dimension

For the cashew cream 
1 cup (100 grams) cashew nuts (unroasted and unsalted)
2 tablespoons (26 grams) extra-virgin olive oil
2 banana (or common) shallots, peeled and thinly sliced
2 smoked (or common) garlic cloves, peeled and thinly sliced
2 tablespoons (22 grams) dietary yeast flakes
A giant pinch smoked sea salt

For the Mediterranean salsa verde 
Zest of 1 lemon
1 clove garlic, finely grated
1 tablespoon small nonpareil capers, drained
1 tablespoon (14 grams) sherry vinegar
1 tablespoon (15 grams) Dijon mustard
Massive pinch flaky sea salt
Massive handful every of basil, mint and flat-leaf parsley, roughly chopped
½ cup (100 grams) extra-virgin olive oil, plus extra as obligatory

For the topping (modify as obligatory relying on variety of pizzas)
Florets of 1 Romanesco cauliflower (or common cauliflower), reduce small
4 tablespoon (52 grams) olive oil
4 tablespoon  (36 grams) pine nuts
Pinch pul biber (aka aleppo) or chili flakes (to style)

Technique
This recipe would go well with a variety of pizza styles, however we expect sourdough, neo-Neapolitan, or classic pizza dough could be an ideal match. Make certain to organize your dough forward of time to make sure it rises at room temperature earlier than firing up your oven.

Fireplace up your Ooni pizza oven. Goal for 752°F to 950°F (400°C to 500°C) on the stone baking board inside. Use the infrared thermometer to shortly and precisely examine the temperature. 

To make the cashew cream, put the cashew nuts in a small saucepan and canopy with chilly water. Simmer for five minutes, then drain and rinse in a sieve. 

Heat a small saucepan over low warmth then add the olive oil. When it begins to shimmer, add the shallots and smoked garlic. Sauté over a low warmth for no less than 5 minutes, or till tender and translucent. Tip the drained nuts, shallots, smoked garlic, dietary yeast flakes and an enormous pinch of smoked salt right into a blender or meals processor. Add ⅓ cup (75 ml) chilly water and mix till clean, including extra water as wanted, to skinny to the consistency of a thick double cream. Style and modify seasoning.

To make the salsa verde, tip all elements right into a blender and pulse till properly chopped and mixed. Add extra oil, as obligatory, till the salsa is a dropping consistency. Toss the cauliflower florets with olive oil and season with sea salt.

Place your dough ball on a evenly floured floor. Push the air from the centre out to the crust and use your knuckles to stretch out the bottom to 12 inches. Lay the stretched dough over your evenly dusted pizza peel then unfold just a few spoonfuls of cashew cream over the floor. Organize the florets evenly on prime, leaving the crust space clear. Sprinkle with pine nuts and pul biber, then drizzle with olive oil. 

Slide the pizza off the peel and into your oven. Prepare dinner for 1 to 2 minutes, turning the peel each 20 or so seconds to make sure the pizza is evenly cooked. 

As soon as cooked, reduce into 9 slices then use a teaspoon to drizzle over the salsa verde. Serve instantly. Repeat for remaining dough balls.