Bonjour everybody, guess who’s back and feels sorry for letting you abandoned without Jon Snow appreciation posts for like 398429 years.
What can I say, uni has been crazy and stuff.
AND making the transition to a tiny weeny dorm room (without oven or proper pans to make pancakes) and moving to a different town?? Even crazier.
Hello, my name is Consuelo and I’m doing a degree in “Professional whining and complaining about stuff I cannot change and dinner getting stuck in the bottom of crappy, cheap dorm room pans”. I’ve heard I’m getting all A++++++++’s this term.
Now, seriously, can I sign for the complaining degree? It sounds way easier than the food and enviroment one I’m taking. Read: just math and physics for the moment. I kinda feel like throwing myself off the window, but I fear that someone would force me calculate the strength which I hit the ground with afterwards, so no, thank you – I’ll look for a different way not to attend to physic lessons anymore.
Before I start complaing as you guys know I can do – oh how I wish I was as good as physics as I’m complaining – I think I’ll introduce you to the Jon Snow of pizzas.
If wanting to marry your pizza is wrong then I don’t want to be right.
But who wouldn’t, that’s the question. A crispy, golden crust topped with caramelised chunks of butternut squash, zingy pesto and creamy garlic cashew cheese. Isn’t that what heaven sounds like?
And, bonus points for the fact that this pizza is also healthy and completely vegan! Vegan pizza? You mean NO CHEESE? Cra-zy.
Caramelised butternut squash, extra basil, black wizardy… call it what you want, but no cheese absolutely works today.
I could go on talking about pizza for hours (urgent question: is there a degree for that? I need to sign up for that one as well), buuuut my physics homework is calling my name from my desk, so I guess I’ll just see you later.
- 1 + 1/2 cup white flour
- 1 cup wholewheat flour
- 1/2 tsp. active dried yeast
- 1 + 1/2 tbsp. extra virgin olive oil
- 1 cup water
- 1 tsp. salt
- 2 cups cashews
- 4 tbsp. soaking water
- 1 tbsp. extra virgin olive oil
- 2 garlic cloves
- salt and pepper to taste
- 1/3 cup fresh basil
- 1/4 cup shelled pistachios
- 2 garlic cloves
- 3 tbsp. extra virgin olive oil
- 2 tbsp. tomato sauce
- 2 cups cubed butternut squash
- 1/4 cup walnuts
- extra fresh basil
- Start by making the crust a couple of days before you want to make the pizza. Mix both flours, dry yeast and salt. Add in olive oil and water. Stir to combine. Refrigerate at least overnight (you can keep it in an airtight container up to 4 days in the fridge!).
- When your dough is ready, dust it with cornmeal and roll it thinly if you want a crispy crust. Bake at 220ºC for 15-20 minutes so it gets crispy!
- While you bake the pizza crust, you can roast the cubed butternut squash chunks as well, but do not do it at the same time so the crust ends up crispy and the butternut squash gets nicely caramelised.
- For the butternut squash, all that you have to do is roast it for 20 minutes before you put it on top of the pizza.
- For the pesto, add all of the ingredients to the blender and process until smooth.
- For the cashew cheese, soak the cashews overnight. Add them to a food processor with the soaking water and process until smooth. Add in minced garlic, oil and salt and process them again. You will likely have extra cheese.
- To assemble the pizza, top the already baked crust with a layer of tomato sauce, roasted butternut squash cubes, dollops of pesto and cashew cheese and walnuts. Bake for 5-10 minutes or until cheese is melty.
Ok all I wanted to say is that I’m not leaving the blog, it’s just that I will post less often than I did in summer.
Thanks for putting up with such a weird post, it feels so weird to write after all this time.