Ani's Raw Food Essentials (57 page)

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Authors: Ani Phyo

BOOK: Ani's Raw Food Essentials
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Start by choosing your favorite crust, either dehydrated or the quickie instant one. Top the crust with pesto, tomato, onion, bell pepper, black olives, and Rawmesan Cheeze.
If you can wait to dig in, try placing your assembled pizza in the dehydrator at 104°F for about an hour or two, to warm up.
CRUST
 
1 recipe Buckwheat Pizza Crust (page 213), Tomato Pizza Crust (page 213), Oregano Pizza Crust (page 214), or Instant Pizza Crust (page 209)
 
TOPPINGS
 
1 recipe Avocado-Pistachio Pesto (page 216)
1 tomato, sliced and seeded
3 tablespoons thinly sliced red onion
½ cup diced and seeded green bell pepper
¼ cup pitted, chopped black olives
1 recipe Rawmesan Cheeze (page 105) or Cheezy Sprinkle (page 106)
Olive oil or Herb-Infused Olive Oil (page 217)
To assemble your pizza, spread the pesto on the pizza crust. Top with the tomato and onion slices, then sprinkle with the bell pepper, olives, and Rawmesan Cheeze.
 
Drizzle a few tablespoons of olive oil over your pizza just before serving, to create that baked pizza greasy-mouth feel when you bite into it.
 
Will keep for a couple of days in the fridge.
AVOCADO-PISTACHIO PESTO
MAKES 1 CUP
 
 
A creamy, dreamy pesto with pistachio, fresh basil, and avocado, made in your food processor.
½ tablespoon crushed garlic (about 1 medium-size clove)
½ teaspoon salt
1 cup shelled pistachio nuts
2 cups fresh basil, lightly packed
1 tablespoon lemon juice
½ cup chopped ripe avocado
1 tablespoon olive oil
Place the garlic and salt in a food processor. Process into small pieces. Add the pistachio nuts, and process into small pieces. Add the basil, lemon juice, avocado, and olive oil, and process until mixed well.
 
This pesto is best made fresh and consumed within a few hours of making. The parts exposed to air will begin to oxidize and turn brown in time, so you'll want to scoop away the top brown layer before using.
FRIED ONION AND MUSHROOM PIZZA
MAKES 4 SERVINGS
 
Here, mushrooms are marinated with rosemary, then placed on your favorite pizza crust with marinara and Buckwheat-Battered “Fried” Onion Rings. If you want to avoid marinating in salty Nama Shoyu or Bragg Liquid Aminos, try using citrus juice and olive oil, or dehydrating. (See Marinating Mushrooms, page 80.)
If you can wait, let the pizza marinate at room temperature for an hour after it's assembled. The crust will soak up the sauce and marinade from the mushrooms. Another option is to put the assembled pizza into your dehydrator to warm up for an hour or two at 104°F before serving.
For a thicker marinara, add 1 tablespoon of chopped sun-dried tomatoes when blending your sauce.
TOPPINGS
 
2 cups sliced mushrooms (any type)
2 tablespoons Bragg Liquid Aminos or Nama Shoyu
2 tablespoons extra-virgin olive oil
½ teaspoon fresh rosemary, ¼ teaspoon dried, chopped
1 recipe Cherry Tomato Marinara (page 240)
1 recipe Buckwheat-Battered “Fried” Onion Rings (page 116)
Olive oil or Herb-Infused Olive Oil (page 217)
 
CRUST
 
1 recipe Buckwheat Pizza Crust (page 213), Tomato Pizza Crust (page 213), Oregano Pizza Crust (page 214), or Instant Pizza Crust (page 209)
Place the sliced mushrooms in a mixing bowl with the Bragg, olive oil, and rosemary. Toss to mix well, and set aside to marinate.
 
Assemble the pizza by spreading the marinara on your crust. Next, squeeze the liquid from the marinated mushrooms and discard the marinade. Add the mushrooms to your pizza. Lastly, sprinkle with your onions. Drizzle with several tablespoons of olive oil before serving.
 
SERVING SUGGESTION:
Sprinkle with microgreens, arugula, and/or Cheezy Sprinkle (page 106).
 
Will keep for 1 to 2 days in the fridge.
Herb-Infused Olive Oil
YOU MAY HAVE
noticed that I love to drizzle olive oil over my pizza just before serving. It's to create that greasy feel on your lips similar to when you're eating a baked dairy pizza.
 
A delicious idea is to pour about ¼ to 1/3 cup of olive oil into a small glass jar or bowl, and add fresh herbs and spices, such a tablespoon of torn fresh basil, thyme leaves, chopped rosemary, minced garlic, and/or diced chiles. Then, cover and set aside for an hour or more, to infuse and mix together all the flavors.
Use this infused olive oil to drizzle over your pizza. Don't bother to strain—include all the herbs and spices.
GARLIC MARGHERITA PIZZA
MAKES 4 SERVINGS
My raw version is very similar to the baked classic: marinara is spread over your favorite crust layered with sliced tomatoes, cheeze, fresh basil, and minced garlic.

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