Green and White Pizza

Servings: 0



Make the Ricotta: Process all ingredients in a food processor until fluffy and ricotta-like. This could take up to 5 minutes. You may need to stop the food processer and scrape down the sides with a spatula once or twice. Make the Spinach Pesto: Combine all ingredients in a food processor fitted with an s-blade. Process until ingredients are chopped and just slightly chunky – do not over process. Make the Pizza: Preheat oven to 400 degrees. Toss the broccoli and cauliflower in the olive oil and sprinkle with salt and pepper. Place on a roasting pan and cook for 20 minutes, turning the vegetables over once, at about the 10-minute mark. Spread the pesto evenly over the crust. Use a spoon to drop the cashew ricotta on top of the pesto, flatting the dollops out a little with the back of the spoon. Spread the broccoli, cauliflower, olives and sundried tomatoes evenly over the top of the pizza. Bake for 10-15 minutes, until the pizza is heated throughout. Slice and enjoy!