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Green Garlic Pizza

SOURCE: Vegan with a Vengeance

This recipe is a ton of work. But sooo worth it, and the leftover puree and pesto are awesome on pasta the next day, so *really* it's like making two meals at once and saving yourself time the next day!
I make my own whole wheat and flax based pizza crusts, but you can use premade ones of course (but if you're vegan, don't forget to check the label!)

Ingredients:

Ingredients for the Classic Vegan Pesto

1/2 cup walnuts

3 cups packed basil leaves

3 cloves garlic

1 1/2 tsp coarse salt

1/2 cup extra virgin olive oil

2 tsp lemon juice

Ingredients for the Green Garden Puree

1 lb asparagus, ends discarded and chopped into 3 inch lengths

1 lb green beans, halved, ends removed

1 cup frozen peas

1 cup slivered almonds

2 cloves garlic

1 cup loosely packed parsley

4 scallions, green parts only, chopped

2 tbsp extra virgin olive oil

juice of 1/2 a lemon

1/8 tsp ground nutmeg

1 lb extra firm tofu

1 cup chopped basil leaves

Ingredients for the Pizza

1 pizza crust

1 bunch fresh spinach

1 tbsp olive oil

Classic pesto

Green Garden Puree

1 cup chopped broccoli florets

Directions:

1. FOR THE PESTO:

Toast the walnuts at 350 F for 5 minutes in a toaster oven, or 10 minutes in a regular oven, turning once.

Combine the walnuts, basil, garlic and salt in a food processor and process while you add the olive oil in a slow, steady stream. Add the lemon juice and pulse to combine.

2. FOR THE GREEN GARDEN PUREE:

Ready a large bowl of ice water.

Bring a large pot of salted water to a boil. Add the asparagus and green beans and boil for 2 minutes. Add the frozen peas and boil for 2 more minutes. Drain vegetables and submerge in ice water to stop cooking.

Pulse the almonds into a fine powder. Add the boiled vegetables and garlic, parsley, scallions, olive oil, lemon juice and nutmeg; puree until smooth.

In a large bowl, mash the tofu with your hands until it has a ricotta-like consistency. Add the puree and mix well. Fold in the basil.

3. PUTTING TOGETHER THE PIZZA:

Place mounds of the pesto and puree on the pizza crust.

Top with the spinach and broccoli. Moisten crust with olive oil, and drizzle some olive oil over the vegetables.

Bake at 500 F for 8-12 minutes, or until crust is golden brown.

Categories:

Dish Main Dish	Cooking Method Baked
Style One Dish Meals	Prep Time 45 minutes
Cooking Time less than 15 minutes
Features Dairy-Free, Vegan, Vegetarian