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.
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.
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
- 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
|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. |
|While the vegetables are roasting, roll out your whole wheat pizza dough and place on a large baking sheet or pizza stone. Set aside. |
|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. |
|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. |
|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! |