Mushroom Pizza with Cashew Ricotta (Recipe #111)

I love pizza. Like, I love, love pizza. I was super excited to try this recipe and it did not disappoint! I used the whole-wheat dough in the Vegan for Everybody cookbook as well as the cashew ricotta recipe in that book. This is a brilliant pizza recipe and one that I am going to keep close to my heart.

The main attraction of this pizza is the mushrooms. The recipe calls for both shiitake mushrooms and cremini mushrooms--I only used cremini. I thinly sliced them and put them in a non-stick pan to saute with the lid on. Once the mushrooms started to release their water, I took off the lid and waited until the mushrooms began to brown. I stirred in garlic and about 30 seconds later I stirred in some soy sauce. While the mushrooms were cooking, I made the cashew ricotta and stretched the pizza dough. On top of the dough, I drizzled some oil. I layered on the mushrooms and put it in the oven. Once the pizza was golden brown, I took it out. I added some cashew ricotta, drizzled with oil, and sprinkled with parsley.

I was very impressed by the simplicity of this pizza. Sometimes, the simple things are the most beautiful. The mushrooms had the perfect amount of flavor on top of beautifully baked dough. Even though there were only a few ingredients on the pizza, it was a really amazing recipe! I loved this pizza and will be making it again!

Taste: 10/10

Level of difficulty: 1/5

Notes for next time: This was an incredible pizza idea!