Potato and Pesto Pizza Topped with Vegan Crème Fraîche and Micro Greens
Equipment
- Food processor
- Mixing bowls
- Chef's Knife
- cutting board
Ingredients
Pesto Ingredients
- 1 bunch of fresh basil leaves finely chopped
- ⅛ cup of fresh parsley leaves finely chopped
- 1 Tbsp of walnuts chopped
- 1 clove of garlic minced
- A pinch of red pepper flakes
- Juice from one small lemon
- ¼ cup of olive oil
- Salt to taste
Seasoning Mix Ingredients
- 2 Tbsp olive oil
- 5 cloves of garlic minced
- ½ tsp onion powder
- 1 Tbsp sesame seeds
- 1 Tbsp black sesame seeds
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp dried thyme leaves
Pizza Ingredients
- ½ recipe of basic pizza dough or 1 store bought dough
- 1 Tbsp olive oil
- 1 large red potato thinly sliced into rounds
- 1 recipe of Crème Fraîche
- 1 Tbsp fresh thyme
- Handful of microgreens
- Salt and pepper to taste
Instructions
- Follow the basic pizza crust recipe to prepare the crust if using
- Soak the cashews in warm water for two hours
- Chop the finely chop the basil, parsley, walnuts, and garlic for the pesto and place in a small mixing bowl
- Add the remaining pesto ingredients to the mixing bowl and salt and pepper to taste; cover and set aside
- Prepare the spice mixture by combining all of the ingredients in a small mixing bowl; cover and set aside
- Once the cashews have soaked for two hours add all of the crème fraîche ingredients into a high-powered blender and blend until smooth
- Pour into a container with a cover and refrigerate for one hour
- When the crème fraîche is ready preheat oven to 450°F
- Use a mandoline or a knife to thinly slice the potato
- On a oiled pizza pan spread pizza dough into a 16” circle and brush with 1 Tbsp of olive oil
- Spread the pesto over the dough
- Top the pesto with the the potato slices
- Brush potato slices with the spice mixture
- Bake for 10 - 15 minutes until crust is golden and potatoes are crispy
- Remove from the oven and top with crème fraîche, a drizzle of olive oil, and fresh thyme leaves
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