I have been working out fairly consistently since last August, thanks to the encouragement of my good friend Ingrid. I get up by 7:00 am (a great feat for this non-morning person) and meet Ingrid at a local gym at 8:00 where we exercise while solving the world’s problems and…often talk about great food. (Perhaps this is why the pounds aren’t just dropping off of us?)
Here’s our conversation from last week, both of us huffing and puffing on ellipticals, side by side.
“Becky!” says Ingrid. “I was visiting my friend in California who is a vegan, like your daughter. And I came up with the best recipe for a pizza.”
“Let’s hear it.”
“Well, you start with a pizza crust and then sprinkle it with almond cheese.”
“Does almond cheese tastes good? Because I think soy cheese tastes like shredded rubber bands, and I’ve been looking for a good vegan cheese to use when I cook for Rachel.”
“It does! And it melts. Then you cook some garlic and onions in a pan with a little olive oil until they just start to brown and caramelize. Put these on top of the almond cheese, top with a few unsalted pistachios and — hey, Becky, why did you stop walking on your machine?”
I looked down and sure enough, I was so caught up in Ingrid’s description, that I’d completely frozen, thinking of nothing but how those flavors might taste together, my head in a pistachio-caramelized onion pizza cloud.
“Sorry,” I said, resuming my exercise. “What can I say? I brake for food. Even descriptions of it.”
After our gym session, I didn’t even change out of my gym clothes before heading to Whole Foods and gathering the ingredients. I chose garlic Naan bread instead of pizza dough because I was in a hurry to try this feast.
Let me just say, this new pizza recipe may cost me a few extra miles of exercise.
And it will be totally worth it. You have to try this!
2 pieces Naan Bread (I love Whole Food’s Garlic Naan Bread. But it is not vegan, so if you want to be pure vegan here, you may want to use Whole Food’s pizza dough.)
1-2 T. olive oil, divided
1. c grated almond cheese (or Mozzerella cheese, but if you are a vegan and haven’t tried almond cheese, it is the best tasting vegan cheese I’ve tried thus far)
1 red onion, sliced thin
2 cloves garlic, minced
1/4 c. roasted, unsalted pistachio nuts
Using a grill pan and a little olive oil, grill the Naan bread on both sides until it is crispy and has light golden grill marks. Set aside on a heavy duty cookie sheet or clay pizza pan.
In a skillet, saute the onions and garlic in a tablespoon or so of olive oil until onions have started to caramelize but still have a little bite/crunch to them.
Put 1/3 cup grated cheese on each piece of Naan. Top each with half of the onion-garlic mixture. Sprinkle each pizza with 2 T. roasted, unsalted pistachios.
Bake at 375 until cheese melts. (The almond cheese takes a longer to melt than does “real cheese,” and I actually ended up nuking the pizza in the microwave a few seconds to get it to “melty” consistency. It is much better than soy cheese, very good –but not as yummy as the Real Mozerella McCoy.) Cut in wedges and serve alongside fresh fruits for a light supper or beautiful appetizer to go with your next wine party!
*Besides being handy behind a stove top, Ingrid is also a social media whiz, and serves as a social media consultant for my husband’s literary agency. (Click on her name to read her most recent article on blogging tips.)