What’s piled up here? Day-old crusty Italian bread, a spicy cashew cream cheese, spinach, and roasted tomato that’s been punctured so the juice can drip into the bread.
This dish can be eaten as an appetizer or as a snack, depending on how much you make. It can be served at breakfast (while you’re waiting for pancakes) or at a party at night - just make sure it’s hot and fresh. I eat them straight off the pan, standing over the stove enjoying every last bite.
asparagus, cashew, and greens pizza
i’m always putting off making pizza dough from scratch, but this recipe was so easy and fast i had to try it! i’m sure i’ll make proper dough (the kind you knead and give time to rise) in the future but i couldn’t help it, i want pizza nowwww.
- mix together 1 tbsp yeast with 1/2 cup warm water, until dissolved. let it stand for about five minutes.
- add in 1 tsp salt, 2 tbsp oil or melted earth balance, and 1 1/4 cups flour. stir until it’s a consistent dough.
- roll the dough out onto a floured countertop, and place it on a flat pan or stone.
- on top of the dough, brush some olive oil, spread on some finely minced garlic, and add on some fresh (or dried) herbs - for this pizza i used the last of our fresh thyme and tarragon.
- bake at 425F for 5 minutes.
- add on cut asparagus and little bits of cashew cheese. put it back in the oven for 10-15 minutes, or until the bottom (and some of the top!) is golden brown.
sprinkle some shredded greens (i used radish greens) on top of the finished pizza. cut carefully with a very sharp knife, or a pizza roller, if you’re feeling fancy. this dough recipe makes 1 small-medium pizza, so if you’re looking to feed more than one or two people, i suggest doubling it.
i LOVED this pizza because the asparagus was perfectly cooked, the cashew cheese was a little browned on the outside, while still moist on the inside, and the garlic and herbs smelled so good. hope you enjoy it too!