I think every household should have some pizza dough hanging out in their refrigerator. It takes barely anytime to prep, and makes for a quick and easy dinner.
I knew I was going to have a long day at work yesterday, and I wanted to come home to some nice comfort food. After a few emails back and forth Eric and I decided on pizza.
As I am sure you have noticed, we don’t really eat conventional pizzas. First off, the veganism sort of eliminates that. And second, I don’t even like tomato sauce. This makes us get creative.
We decided to use up some of our produce from this weeks CSA and settled on two different types of pizzas.
First up we have the radicchio pizza, based off a recipe from Alicia Silverstone’s The Kind Diet. I have been wanting to make this pizza since I got the book, so I was excited when we got this weeks produce share.
Neither of knew what to expect, we have never had baked radicchio, but it was a pleasant surprise. It wilted some, but stayed crunchy. And obviously the pizza was topped with cashew cheese. It just gets so nice and crunchy when baked.
And to accompany that pizza we made kale pizza.
Kale is one of my top 10 veggies. I like it raw, massaged, baked or dehydrated. This pizza turned out delicious as well, the kale gives it a nice crunch.
And this was all washed down with a brewskie.
Need another reason to make pizza? The clean up is relative easy, which is always nice.
What’s your favorite pizza topping? I’d love ideas for different pizzas!