So, you know how in my last post I mentioned I’ve been making an effort to pace my posts? Well, it seems my body has helped out in this cause, as I was forced to rest this week with yet another stiff neck and some pretty significant fatigue. The good news is, the latest bout of muscle spasms and stiffness has forced me to seek out an acupunturist in New York, which is something I’ve been thinking about doing for quite some time. Has anyone tried acupuncture? Thoughts? I’m very excited about it, and — AND! — it’s covered by my new insurance! Ah, the perks of being married!
But now that I’ve had a bit of rest today — along with a healthy dose of some evening iced coffee — I can finally post this pizza recipe, which has been patiently waiting to be shared here for over a week now. I have faint recollections of a Pillsbury “pizza” recipe that made its rounds among the block parties and holiday gatherings of my childhood. Likely because I knew it was something my mom would never make at home (Pillsbury? Please. Try Moosewood, thank-you-very-much), I always indulged in this take on pizza whenever I encountered it elsewhere. And just to make sure I’m not imagining things, I located the original recipe here.
Well, if we’re using raw, fresh veggies, we can do better than white flour and processed cream cheese, can’t we? That’s what I thought. My focaccia recipe has been reincarnated several times — here into a flat, bready pizza crust, which is the perfect vehicle for a creamy cashew topping and raw, fresh vegetables. I’ve been looking to make a panini with my foccacia recipe as well, but now that I know about this pizza, I’ll be hard pressed not to choose it over anything else.
Veggie and Cream Cheese Pizza:
all ingredients for 1 recipe of foccacia, minus the rosemary
1 cup raw cashews, soaked in water for 3 hours, drained and rinsed
3 tablespoons Grapeseed oil Vegenaise
2 scallions, white part only
6 tablespoons water
2 tablespoons fresh lemon juice
1/2 teaspoon salt, plus more to taste
raw vegetables of your choice (I used broccoli, bell pepper and carrot)
1. Preheat oven to 350.
2. Prepare focaccia batter according to directions. Spread thin and evenly (covering up any holes) onto a flat, pre-greased baking sheet about 11×11 inches in diameter, making a rough circle. Bake in preheated oven for 30-40 minutes, or until edges are golden brown. Remove from oven and let cool. Carefully scrape under focaccia with a knife to loosen from baking sheet. Set aside.
3. Prepare cream cheese topping: Add all ingredients to a blender or food processor and blend until completely smooth and spreadable. Add additional water only if necessary.
4. Spread cream cheese mixture evenly over focaccia and sprinkle with diced vegetables — as many or as little as you would like. Enjoy!