Food Pairing: Roasted Tomato Pizza with Basil Cashew Cheeze
The Mellasat Chardonnay is easy drinking and easy to pair with anything. It has some oak treatment without the oak being overpowering giving it a well-integrated and balanced taste instead of being a butterball (do people still like those buttery chardonnays at all?!). Lovely citrus zest comes through which makes it a perfect accompaniment to summer sipping or with this lovely and super easy roasted tomato pizza with basil cashew cheeze. I found this recipe a while back on Oh She Glows and it’s seriously the best vegan pizza recipe that is a universal crowd pleaser (meat eaters and vegans alike!).
Buy the Mellasat Chardonnay here
Prep time: 45 minutes
Cook time: 15 minutes
Total time: 60 minutes
Yield: 4 servings (approximately one pizza per person)
For the Roasted Tomatoes
2 lb mixed cherry tomatoes
1/2 tbsp extra virgin olive oil
1/2 tbsp balsamic vinegar (I love a good balsamic glaze and I use it very generously! I used this one)
sea salt & pepper
For the Basil Cashew Cheeze
2 garlic cloves (my secret weapon is a generous heaping of roasted garlic cloves; you’ll thank me later!)
1 cup loosely packed fresh basil
1/4 cup roasted tomatoes
1 cup raw cashews, soaked in water for at least 1 hour
2 tbsp fresh lemon juice
3 tbsp extra virgin olive oil
2 tbsp water
1 tbsp nutritional yeast
1/4 tsp salt, or to taste
For the Crust:
Taco size or larger tortillas
Soak cashews in a bowl of water for at least one hour. Rinse and drain before use.
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Chop tomatoes and place in a bowl and mix with olive oil, vinegar (again, here I like to use a balsamic glaze instead of regular balsamic vinegar but either one works great), and season with salt and pepper. Spread out on baking sheet and roast for about 25-30 minutes. Remove and reduce heat to 350°F.
In a food processor drop in garlic, basil, ¼ cup roasted tomatoes, and drained and rinsed cashews. Scrape down the sides of the bowl and add in the rest of the ingredients for the sauce then blend until super smooth. Season with salt to taste. Add more oil or lemon juice if preferred.
Place your tortillas on baking sheet. Spread sauce on each tortilla followed by a generous helping of roasted tomatoes. Bake in the oven for 13-15 minutes (watch closely) at 350°F or until crisp and golden. Serve immediately.
I find the creaminess of the cashew cheeze and the acidity and slight sweetness of the roasted tomatoes to work so beautifully with the Chardonnay, it’s the perfect summer meal! I hope you enjoy this too. Let me know your thoughts in the comment section. Cheers!
Original recipe can be found on https://ohsheglows.com/2012/08/21/easy-roasted-tomato-pizza-with-basil-cashew-cheeze-2012-vegnews-awards/#recipe_1284