Thanks to Chef Russell's new pizza recipe, last weekend I made a really yummy pizza when some friends came over for dinner. I made the crusts during my last "Savory D Day" (1 large and 5 personal sized ones) and then tucked them away in the freezer for an occasion like this. This way its really easy to top it as simply or gourmet as you want (or have time for). I really think this will be my new staple pizza crust as I am so impressed.
Half of the pizza consisted of: Sundried tomato sauce, seed cheese, spinach, marinated mushrooms, red pepper, and grated zucchini...while I topped the other half with pesto, fresh tomato, caramelized onions, spinach, and mushrooms, with blobs of cheese.
A bit of a warning if you're not a big raw onion fan, like me - the caramelized onions are good, and at the same time they are still raw onions that have been softened in the D (I left them in for double the time he recommends), with the addition of flavour from the dates and tamari. I find that a bit on a pizza is fine, but since I had so much leftover (I halved the recipe and it still made a lot) I ate them in salads, etc, for a few days after - I'll be blunt for a second in saying that I experienced the worst gas of my life!!!! I threw the rest out and don't think I'll make them again. I also know that we're all different, so maybe this only applies to me, lol.
500g (approx 3c) buckwheat, sprouted for a few days until it has a small ‘tail’
2 avocados or 1/2c almond butter
1/4c olive oil
1/4c fresh basil
3T Italian seasoning
1/2c sun-dried tomatoes
3T lemon juice
3 medium tomatoes
• Grind all ingredients in a food processor until you have a paste consistency.• Spread onto a Paraflexx sheet in a circle and dehydrate for a few hours or until you are able to turn it upside down onto another dehydrator tray and peel off the plastic Paraflexx sheet.• Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.
For the caramelised onions
5 large onions, sliced thinly (use a mandoline if you have one)
1c soft dates
2T olive oil
• Blend all ingredients except the onions in a high-speed blender, until smooth.• In a bowl, hand-mix the date mixture with the onions until they are thoroughly covered.• Dehydrate on a Paraflexx sheet for 2 to 3 hours, so they soften and take on a cooked appearance.
I used different recipes for the pesto (I make a big batch in the summer when I have basil in the garden and keep it in the freezer for the winter), tomato sauce, and cheese (I used Rawvolution's sunflower seed cheese), but here are Russell's...
For the pesto
1/4c pine nuts
1T olive oil
2t lemon juice
• Pulse all ingredients in a food processor until broken down, but leaving some texture to the finished pesto.
For the tomato sauce
10 basil leaves
1c sun-dried tomatoes
2t lemon juice
1/4 of a medium onion
1 soft date
• Blend all ingredients in a high-power blender until smooth.
For the cheese
1 1/2T lemon juice
1T nutritional yeast
• Grind all ingredients in a food processor until you have a fluffy consistency.
On a dessert note (you know I can't help myself) - here's a little dessert platter I brought to a friend's the other night for a dinner. I considered making one dessert, but thought that a variety would be nice, and since I had these leftovers in the freezer, it was grab n' go. Everyone really liked them (in addition to the ice cream and chocolate tart - gotta have something chocolate!). Yay! Another step forward for raw food!