Pizza with zucchini blossoms, pesto and cashew ricotta

Inspired by the zucchini blossoms at the farmer’s market, this green vegan pizza is topped with pesto, zucchini blossoms and homemade cashew ricotta.

For the dough:
Active dry yeast (quick rise) 1 tsp
Lukewarm water 1/2 cup + 2 tbsp
Sugar 1/2 tsp
Flour 1 1/2 cups + 2 tbsp
Salt 1/2 tsp
Olive oil 1/4 cup

For the pesto:
Fresh basil 1 cup
Walnuts 3 tbsp
Mix of pine nuts, cashews and sunflower seeds 2 tbsp
Fresh garlic 1 clove
Nutritional yeast flakes 2 tbsp
Salt to taste
Splash of lemon juice, optional
Miso, optional 1/2 tsp
Tahini, optional 1/2 tsp
Salt
Good quality extra virgin olive oil

For the cashew ricotta:
Extra firm tofu, drained and pressed 1/2 lb (1 package)
Cashews 1/4 cup
Lemon juice 1 tsp
Olive oil 1 tsp
Garlic clove, chopped
Pinch of salt
Nutritional yeast flakes 2 tbsp
Tahini 1 tsp (optional)
White miso 1 tsp (optional)
5 leaves of fresh basil
Black pepper to taste
Italian herb mix to taste (optional)

For the pizza:
Pizza dough 1 recipe
Pesto 1 recipe
Cashew ricotta 1 recipe
1/4 of a small zucchini (courgette), thinly sliced
5 zucchini blossoms (courgette flowers)

View the full recipe at The Vegan Word →