Cashew Ricotta Pizza
Total Time
1 hour and 30 minutes
Prep Time
0 seconds
Cook Time
1 hour and 30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 250g strong white flour
- 9 oz strong wholemeal flour
- 1 teaspoon fine sea salt
- 12 fl oz warm water
- 1 teaspoon fast action dried yeast
- 1 teaspoon maple syrup
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Preparation
Step 1
Begin by soaking the cashews to make the ricotta. Add the cashews to a bowl and cover with freshly boiled water. Set aside to soak for at least 10 minutes. The longer the cashews soak, the creamier they will become once blended.
Step 2
To make the pizza dough, place the flours and salt into a large bowl and whisk to combine. Make a well in the centre and pour in the warm water, maple syrup and yeast. Whisk with a fork to combine until the liquid has been incorporated and you have a rough, shaggy dough. Tip the dough out onto a clean work surface and knead gently for about 5 minutes to form a smooth, springy dough. You can also use a stand mixer with a dough hook attachment, if you have one. Shape into a ball.
Step 3
Rinse and dry the bowl that you were using to make the dough. Place the ball of dough back into the bowl, cover and set aside for about 45–50 minutes, until the dough has puffed up and nearly doubled in size.
Step 4
While the dough is proving, make the ‘ricotta’. Drain the cashews, reserving the soaking liquid, and place into the bowl of a food processor with all of the other ‘ricotta’ ingredients. Blitz until smooth and creamy, adding a splash of the soaking liquid if needed — you want to achieve a creamy and spreadable consistency; it should take about 3–4 minutes. Adjust the seasoning to taste.
Step 5
For the toppings, heat a drizzle of olive oil in a frying pan and add the garlic. Cook for 1 minute, just until fragrant and sizzling, then add the kale and a sprinkle of salt and pepper. Cook for 2–3 minutes until darkened and reduced — you may need to do this in 2 batches. Set aside.
Step 6
Preheat oven to 240°C / 220°C fan / 460°F. Lightly oil 2 baking trays (24 x 30cm / 9.5 x 12″). On a clean work surface, shape the dough into rectangles, then transfer onto the trays (if you shape them directly on the trays, they will stick). Spread each base with ½ of the ‘ricotta’ and ½ of the kale, reserving some dollops for the top if you like, plus the broccoli and red onions; sprinkle with chilli flakes, if you like.
Step 7
Bake in the preheated oven for 25 minutes or until the crust is golden brown and the vegetables are tender. Remove and leave to cool slightly before slicing.
Step 8
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