I’m back! Just finished my Master’s Degree and am ready for a summer of relaxation and HELLA vegan food.
Last night, we made a pizza from Chloe’s Kitchen. I know I’ve mentioned before how great this book is but I just tried a new recipe and remembered how solid her recipes are.
We’ve made pesto pizza before but this one is exceptional. What ramps the flavor up on this pizza is the balsamic reduction and the thick pesto sauce. The reduction adds a sweetness that you might typically get from caramelized onions, and the thick sauce adds a layer of texture that a usual cheese-less pizza is lacking. This recipe has many steps but comes together quickly. Try it with your favorite pizza dough recipe!
1 cup balsamic vinegar
1 tablespoon maple syrup
In a small saucepan heat balsamic vinegar over medium-high until it boils. Reduce the heat but let it simmer (a low boil) until it thickens into a syrup consistency, which should take about 20 minutes. Remove pan from heat and add in the maple syrup.
2 cups fresh basil leaves
1 1/4 cups toasted walnuts
2 tablespoons lemon juice
3/4 teaspoon sea salt
1/2 teaspoon ground black pepper
2/3 cup olive oil
Add all ingredients into a food processor and combine while pouring in the olive oil until it becomes a thick paste.
1 large sweet potato (peel and cut into 1/2 inch cubes)
5 tablespoons olive oil
1/2 bunch of kale, remove stems and rip into bite size pieces
Ground black pepper
Preheat oven to 350. Toss the sweet potato cubes in 2 Tbs of olive oil with salt and pepper. Bake for 20 minutes on a baking sheet. Flip cubes midway through.
In a large skillet, heat olive oil. Add kale and sprinkle with sea salt. Saute until kale turns bright green.
Assemble pizza: Preheat oven to 550 (or whatever temp your dough recipe suggests). Roll out your dough, top with sauce and sprinkle with kale and potatoes. Bake at until crust is golden brown and toppings are sizzling. Once pizza is out of oven, drizzle with reduction and SERVE!