Let’s just say it.
Longest title ever.
But If you need to know, in one sentence or less, what this post is about – well, there it is.
Before this flatbread, if anyone had told me they were going to feed me cheese-less pizza I would have slapped them.
Cheese is one of my own personal food groups.
Pizza is another. Pizza, in my book, shalt not happen without cheese.
That is what I thought at least, until this cashew cream changed my pizza eating game.
Or maybe it was the tomatoes. Or the flatbread. Or the super simple “pesto”.
Can you call it pesto if there are no cheese or nuts involved? I don’t know. . . .
The cashew cream – big, plump, raw cashews blended to creamy perfection then spiced up with fresh nutmeg, thyme, and a squeeze of bright lemon juice.
The “pesto”? a super quick trip through the food processor gives Basil, Parsley, and Garlic a whole new perspective on the food-borne wonders they can accomplish.
The tomatoes speak their thousand words themselves in their glamour shot above, and the flatbread? Well, that allows us to eat a whole pizza for a fraction of the calories that a regular crust provides.
Flatbread = zero guilt.
Aaaaaaand, zero guilt is good when you’re still trying to squeeze into your swimsuit at the end of the summer. . . .
Summer Tomato Flatbread Pizza with Savory Cashew Cream and Quick Fresh Pesto
Despite the steps involved to prepare each ingredient, when you prepare the cashew cream and simple pesto ahead of time, these pizzas come together in a matter of minutes. Voila! Perfect, light summer dinner!
To prepare the simple pesto:
add the garlic, basil, parsley, and 2 tablespoons of olive oil to the bowl of a food processor. Pulse two or three times. Add in last tablespoon of olive oil and squeeze of lemon. Process to desired consistency. I prefer mine to maintain a bit of a rough chop. Set aside.
To prepare savory cashew cream:
In a small bowl, combine all ingredients and stir or whisk to combine.
For the pizzas:
pre-heat oven to 375
Place flatbreads on a cookie sheet.
Spread pesto on flatbread. Drop desired amount of cashew cream by the spoonfull onto the flatbread. Spread roughly.
Top each pizza evenly with all colors of tomato slices and fresh ground pepper.
Bake for 12-17 minutes until pizzas are heated through and cashew cream is just barely golden.
This cooking time will vary depending on your oven and what brand of flatbread you are using. Watch your pizzas carefully to make sure they don't burn!
When done, remove pizzas from oven and sprinkle (to taste) with kosher salt.
Sara | Home is Where The Cookies Are
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