So.... Drumroll please.....ramps are stampeding through the market I frequent. If you are fond of the fresh onion/garlic flavor and have yet to play around with these beautiful green spring onions, they are a must! Ask your local grocer if they have them in stock. You will not be dissapointed!
Hint: these suckers are quite potent and may keep the vampires away. So...having a first, second or third, or heck....just not so comfy in having some extreme garlic/onion breath, maybe stay away until no one gives a bleep about how your breath smells. I honestly avoided eating my leftovers the next day, for I had a few clients to work on.
In order to give this pizza a nice balance, I added in sun dried tomatoes, tofu "ricotta", red onion and mushrooms. The sweetness of the tomatoes and the subtle flavor of the vegan "ricotta" is a great counterpart to the ramp pesto!
Vegan Ramp Pesto Pizza
Ingredients:
your favorite pizza crust recipe
for the pesto:
1 bunch ramps (the green part) roughly chopped
1/2 c raw kale, stems removed
1/2 c chopped walnuts
1/3 c evoo
1/4 c nutritional yeast
1/2 lemon juiced
for the toppings:
tofu ricotta
1/4 red onion sliced
4 sun dried tomatoes sliced
1/2 c sliced button mushrooms
Directions:
In a blender or food processor, add in ramps, kale, walnuts, evoo, nutritional yeast and lemon juice. Blend until everything has combined. Note, if the pesto is too dry, add a tbsp of water at a time to achieve your desired consistency. Add in salt and pepper to taste.
Preheat oven according to your dough recipe directions. Roll out your pizza dough into desired shape. Spoon your vegan ramp pesto over the dough and smooth out. Top with dollops of your tofu "ricotta", sliced onions, sun dried tomatoes and button mushrooms. Bake according and let cool for about 5 minutes.
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