Sourdough Pizza
After a very long day away from home sourdough pizza is what’s for dinner. It’s made using remnants from the fridge, freezer & fresh veg bowl and is ready in minutes.
Ingredients
1 small/medium sourdough baguette (mine had been in the freezer for a while & needed to be used up)
Leftover homemade cashew-basil pesto
2 Campari tomatoes, thinly sliced (or any variety of tomato you happen to have on hand)
Vegan mozzarella shreds (or any vegan cheese you have on hand)
Vegan Parmesan for optional garnish
Method
1. Raise oven shelf to second from the top. Line baking sheet with parchment paper. Turn broiler on low.
2. Slice the baguette in half lengthwise, then carefully slice each half part way through, as if to create a hot dog roll that remains partially intact. Gently pull/push each halfflat, open side up. If it tends to close, use a toothpick on the crust side to hold it open.
3. Spread the pesto on each “pizza”, as thin or thick as you like. Add tomato slices.
4. Top with vegan mozzarella to taste.
5. Broil for about 5 minutes or until cheese melts and just starts to brown, more or less, to your liking.
6. Plate and garnish to taste with vegan Parmesan and red pepper flakes if desired.