Pizza with Cashew Parmesan

My first try with a plantbased pizza was a horrible experience. The milk free mozzarella promised to melt deliciously. It did in fact melt, but it also stuck like glue to my teeth. Never again! The second try was the complete opposite. A thin, crispy pizza with a layer of tomato sauce, mushrooms and tomatoes, and topped with cashew parmesan. No reason to look back in anger now.

Use a pre-made pizza base if you like, but try this overnight dough some time. It’s simple to make and well worth the extra effort.

Pizza dough
25 g fresh yeast or 7 g dried yeast
5 dl cold water
1 tsp salt
700-750 g flour

Dissolve the yeast in cold water. Add salt. Add flour, start with half and then add a deciliter at a time. Work the dough by hand or machine, knead until the dough doesn’t stick to the sides of the bowl. Let the dough rise for an hour in the bowl in room temperature. Divide the dough into six pieces, form round balls and put on two large plates. Cover with a wet tea towel and set in the fridge for at least 8 hours, or overnight. It’s perfectly alright to leave it up to 24 hours.

Tomato sauce
3 cloves of garlic
1 small onion
2 tsp cooking oil
400 g canned tomatoes, preferably whole
1 tbsp oregano

Finely chop garlic and onion. Fry in oil in a large saucepan on medium heat. Add tomatoes and simmer for at least 30 minutes. Add a splash of water if necessary. Mix to a smooth sauce and add oregano.

Pizza topping
cocktail tomatoes
kalamata olives
100 g natural cashews
1 dl nutritional yeast
1 tsp salt
olive oil

Slice mushrooms, cocktail tomatoes and kalamata olives.
Put cashews, nutritional yeast and salt in a food processor. Pulse for a few seconds and make sure to leave some bits of nuts for extra crunch.

Preheat the oven to 250 degrees. Put an empty tray in the bottom of the oven.
Shape a thin round pizza base and put on a sheet of baking tray paper. Spread a layer of the tomato sauce and top with mushrooms, tomatoes and olives. Sprinkle with 2-3 tbsp of cashew parmesan.
Transfer the pizza to the tray in the oven. Bake for 10-12 minutes. Sprinkle another 2 tbsp of cashew parmesan on top and drizzle over some olive oil.