Keith says I have to keep my blog post titles relatively short, due to formatting on the page or else all hell may break loose. So today we have Ricotta Potato Pizza. However, what this recipe should be called, is: Rosemary Garlic Crispy Potato Pizza with Vegan Ricotta. Yeah, a mouthful. A delicious mouthful.
I first tasted this cashew-based ricotta at the pizza party I posted about last year. The recipe is by my friend and delicious vegan chef Natalie, of the blog The Veganette. This recipe made it into Chickpea Magazine because it’s rill, rill good.
I’ve been loving a potato-based pizza ever since having the vegan Patatosa pizza at a restaurant here in NYC called Pala Pizza. Butters has been a lover of cashew cream since April of this year (about a week after we adopted him). So I figured it was about time I made my own Patatosa and combine it with this cashew cheese. For the record, Butters agrees.
Cashew Ricotta Cheese
Courtesy of The Veganette
|1 cup raw cashews
3 cloves garlic
3 tablespoons olive oil
2 tablespoons nutritional yeast
|2 lemons, juiced (one of these should also be zested)
1 pound firm tofu, pressed and broken into pieces
1 1/2 teaspoons salt
1. In a food processor, blend the cashews, garlic, olive oil, nutritional yeast, lemon juice and lemon zest until a thick paste forms.
2. Add the tofu and salt and blend until smooth.
3. If mixture is too dry, add water by the tablespoon until easy to puree.
Store in the fridge for up to three weeks.
Rosemary Garlic Crispy Potato Pizza with Vegan Ricotta
|One 12-inch pizza dough
One potato, washed and thinly sliced
3 Tablespoons of olive oil
1 Tbsp dried rosemary
1 tsp salt
1 tsp black pepper
1 Tablespoon olive oil
|2 tablespoons minced garlic
1/3 cup white wine
1 Tablespoon lemon juice
1 cube bouillon (I use Edward & Sons Not Chick’n)
1 Tablespoon Earth Balance
1 cup cashew ricotta
1/2 cup Daiya mozzarella
Preheat oven to 350 degrees. Wash and thinly slice potato. Place potato slices into a bowl, and gently toss potatoes with olive oil, rosemary, salt and pepper so that potato slices are covered in oil and spices. Place on baking sheet and cook for 15-20 minutes, until potatoes start to lightly brown.
Add minced garlic to 1 tablespoon olive oil. Heat, and once garlic begins to turn light brown, add white wine, lemon juice and bouillon cube. Cook until the mixture is reduced to 1/4 cup. Turn off the heat and whisk in Earth Balance.
Roll out pizza dough, and spoon butter/wine mixture over the pizza, creating a thin layer. Take rounded teaspoons of cashew cheese and distribute evenly in dollops over pizza. Top with potato slices, then top potato slices with Daiya mozzarella.
Bake pizza on pizza stone or pizza pan at 350 degrees for 12-15 minutes, watching crust to make sure it doesn’t over-brown.
This one will absolutely wow guests. Eat, and enjoy!