Mushroom, Potato, & Roasted Tomato White Pizza

 

I know I should be posting lots of light, healthy recipes this week, it being the new year and all, but…. PIZZA! And not just any pizza.

Creamy

Garlicy

Savory

Juicy

Crispy

Flavorful

Vegan

Pizza.

 

Mushroom, Potato, & Roasted Tomato White Pizza // pumpkin & peanut butter {vegan}

Mushroom, Potato, & Roasted Tomato White Pizza // pumpkin & peanut butter {vegan}

 

Like lots of my recipes on this blog, this pizza was inspired by an incredible dish I ate out at my favorite pizza joint in Durham: Lilly’s Pizza. Lilly’s is amazing for many reasons, first being their incredible dough. Soft, garlicy crust with that perfect crunchy bite—- oh I could eat you everyday! They also have tons of unique pizza options— ranging from veggie-loaded pesto pizzas, to southwest inspired black bean pizzas, to roasted potato & rosemary pizzas (aka this one). And did I mention they also make every pie vegan? Yeah, like I said, Lilly’s is amazing.

So on one of our many visits, I happened to try this succulent white pizza topped with porcini mushrooms, roasted organic tomatoes, fresh rosemary, roasted yellow onions, mozzarella and roasted red potatoes. Ohhhmyygoodnessss it literally melted in my mouth! The way those veggies mingled with those spices and cheese, it was absolutely magical. And potatoes on pizza??! Well, that just needs to become a regular thing. Stat.

 

Mushroom, Potato, & Roasted Tomato White Pizza // pumpkin & peanut butter {vegan}

Mushroom, Potato, & Roasted Tomato White Pizza // pumpkin & peanut butter {vegan}

 

Now, of course, I had to put my own little twist on this masterpiece of a pizza, so I decided to make it completely vegan. I started with a luscious dairy-free béchamel sauce (gahhh, yesss), then topped that with tender rosemary roasted red potatoes, white button mushrooms, yellow onions, and juicy Roma tomatoes. To make this pizza even more decadent, I added large spoonfuls of salty, creamy cashew “ricotta” and baked it to a bubbly perfection!

All in all, I’d say this pizza is a great way to keep your healthy kick going in the new year, while still treating yourself to a little decadence! Because who are we kidding, we all still need a few slices of pizza on a Friday night 😉 Which just so happens to be tomorrow <— insert party emojis here!

 

Mushroom, Potato, & Roasted Tomato White Pizza // pumpkin & peanut butter {vegan}

Mushroom, Potato, & Roasted Tomato White Pizza // pumpkin & peanut butter {vegan}

Mushroom, Potato, & Roasted Tomato White Pizza

Serves 8 slices
Cook time 50 minutes

Ingredients

  • whole wheat pizza dough (I used Trader Joe's brand)
  • whole wheat flour for rolling dough
  • 2 red potatoes, thinly sliced
  • 3 roma tomatoes, sliced
  • 1 tbsp olive oil
  • 1 tsp dried rosemary
  • salt and pepper
  • 4 mushrooms, sliced
  • 1/2 small yellow onion, sliced
  • extra olive oil and rosemary to top pizza

for the white sauce

  • 2 tbsp olive oil
  • 6 cloves garlic, minced
  • 2 tbsp whole wheat flour
  • 1 cup milk of choice (I used unsweetened soy)
  • 1 tsp dried rosemary
  • pinch of salt and pepper

for the cashew "ricotta"

  • 1/2 cup cashews, soaked overnight (or at least 2 hours)
  • 2-3 tbsp water
  • 1 tsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic and onion powder

Directions

Step 1
Preheat the oven to 350 degrees. Toss sliced red potatoes with olive oil, rosemary, salt, and pepper and spread across half of a parchment lined baking sheet. Spread the other half with sliced roma tomatoes, and drizzle them with a little olive oil, salt, and pepper. Roast for 30 minutes, then remove from oven and set aside.
Step 2
While the vegetables are roasting, roll out your whole wheat pizza dough and place on a large baking sheet or pizza stone. Set aside.
Step 3
To make your white sauce, begin my drizzling 2 tbsp of olive oil in a large skill. Add in 6 cloves of minced garlic and cook for 1 minute on medium high heat. Add in 2 tbsp of whole wheat flour and whisk together for 1 minute. Slowly add in the milk a little at a time, whisking as you pour. Also add in a teaspoon of dried rosemary, and a generous pinch of salt and pepper. Continue to whisk until all the clumps are gone and a creamy white sauce is created.
Step 4
When the sauce has reached your desired consistency, turn heat off and pour sauce on top of pizza dough. Use a spatula to spread sauce evenly over the pizza. Top with roasted red potatoes, mushrooms, yellow onion, and roasted tomatoes. Drizzle the pizza with olive oil and sprinkle with some more dried rosemary, salt, and pepper. Bake for 15 minutes.
Step 5
While the pizza is baking, make your cashew "ricotta"! Place all the ricotta ingredients into a high speed blender and blend on high for 5-10 minutes (depending on your blender), stopping and scraping throughout. You may need to add a bit more water to reach your desired consistency. Once the pizza timer goes off, spoon clumps of ricotta scattered across the pizza and bake for an additional 5 minutes. When the timer goes off, the pizza is ready to slice and serve!

Mushroom, Potato, & Roasted Tomato White Pizza // pumpkin & peanut butter {vegan}

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

4 Comments

  1. Oh man. My mouth is watering! Pizza is one of those things I’ve missed since becoming vegan – a pizza with no “cheese” just isn’t a pizza to me. I cannot WAIT to try this recipe because of the cashew ricotta. I’ve just got to get some cashews when I go grocery shopping.

    This recipe looks divine. Thank you for sharing it!

    • Thanks so much Hannah! I totally agree— and I’m not a big fan of processed non-dairy cheese, so this is right where it’s at 🙂

      • I made this tonight, and it is SO SO GOOD. I can’t even describe how good this pizza is. My husband is not vegan, and he doesn’t usually like my food, but he really loved this pizza.
        Thank you so much for sharing this recipe. It’s on my “favorite” list now. In fact, it’s going in my recipe list to make when omni friends come over.

        • I am seriously SO excited that you liked it so much! The first time I made it, we scarfed it down in, like, one sitting. Embarrassing? Yes. But SO worth it!

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