Vegan Pear and Gorgonzola Pizza
Yields 2 servings (one large pizza or two personal pizzas)
**Disclaimer: I didn’t measure anything when I made this pizza. The measurements provided below are approximations.
For the ‘gorgonzola’ cream:
3/4 cup raw cashews, soaked overnight
2 tbsp tahini
Juice of 1 lemon
Olive oil
Salt, to taste
In a food processor, combine cashews, tahini, and lemon juice. Slowly add olive oil while food processor is running, until mixture starts to become smooth. Continue processing until all chunks are gone, about 5 minutes. Add salt and run food processor for one more minute.
For the pomegranate vinaigrette:
1 tsp dijon mustard
2 tbsp pomegranate molasses
1 tbsp balsamic vinegar
Salt and pepper, to taste
2 tbsp olive oil
In a small bowl, whisk mustard, pomegranate molasses, balsamic vinegar, salt and pepper. Continue whisking while slowly adding olive oil.
For the pizza:
Prepared pizza dough, I made a half batch of this pizza dough recipe that yields a lot of extra dough to use later
1 pear, cored and thinly sliced
1 medium onion, cut into thin slices
2 tbsp olive oil
1 tbsp balsamic vinegar
1/4 cup raw hazelnuts, roughly chopped
salad greens of your choice (I used radicchio)
1 batch ‘gorgonzola’ cream
1 batch pomegranate vinaigrette
Remove pizza dough from fridge 30 minutes prior to baking. Preheat oven to 400° and line a baking sheet with parchment paper.
Heat olive oil and balsamic vinegar in a pan over medium-high heat. Cook onions until they are caramelized.
Roll pizza dough to desired thickness on a floured work surface (I used a fist-sized ball of dough for each personal pizza). Transfer dough to baking sheet.
Assemble pizza(s) by spreading gorgonzola cream over dough, layering pear slices, and sprinkling caramelized onions and chopped hazelnuts. Bake until crust rises and is slightly crispy.
Toss greens in vinaigrette and place on pizza.
Enjoy!
Malnourished Triathlete 