Pesto & Caramelised Onion Pizza

Nov

2008

Saved in:- Main Courses,Raw Food Recipes

From Issue 11 of News From The kitchen

Click ‘more’ for full recipe.

For the base

500g (approx 3c) buckwheat, sprouted for a few days until it has a small ‘tail’
2 avocados or 1/2 cup almond butter
1/4 cup olive oil
1/4 cup fresh basil
3 tablespoons Italian seasoning
1/2 cup sun-dried tomatoes
3 tablespoons lemon juice
1/2 teaspoon salt
3 medium tomatoes

- Grind all ingredients in a food processor until you have a paste consistency.

- Spread onto a Paraflexx sheet in a circle and dehydrate for a few hours or until you are able to turn it upside down onto another dehydrator tray and peel off the plastic Paraflexx sheet.

- Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.

For the caramelised onions

5 large onions, sliced thinly (use a mandoline if you have one)
1 cup soft dates
3 tablespoons tamari
2 tablespoons olive oil
1/4 cup water

- Blend all ingredients except the onions in a high-speed blender, until smooth.

- In a bowl, hand-mix the date mixture with the onions until they are thoroughly covered.

- Dehydrate on a Paraflexx sheet for 2 to 3 hours, so they soften and take on a cooked appearance.

For the pesto

2 cups basil
1/4 cup pine nuts
1 tablespoon olive oil
1/4 teaspoon salt
2 teaspoons lemon juice

- Pulse all ingredients in a food processor until broken down, but leaving some texture to the finished pesto.

For the tomato sauce

10 basil leaves
1 cup sun-dried tomatoes
1 cup tomatoes
2 teaspoons lemon juice
1/4 of a medium onion
1 soft date

- Blend all ingredients in a high-power blender until smooth.

For the cheese

1 cup macadamias
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
1/4 cup water
1 tablespoon nutritional yeast

- Grind all ingredients in a food processor until you have a fluffy consistency.

To serve, spread the tomato sauce onto the base then sprinkle the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza.

Are you one of the people that have signed up for my free eZine?
Enter your name and email and I’ll also send you my 5 Most Popular Recipes eBook for free too.

For more information take a look at the my other Raw Food Recipes.

Lily

This looks SO delicious!! One of those ‘can’t believe it’s raw recipes’!!
http://crumendirastant.blogspot.com Nathalie

Always inspiring!! Quel talent! Thanks.
Louise

Your recipes are amazing!
Thanks so much.
lisa

I have been looking for a tasty pizza dough! All the ingredients are delicious- I can’t wait. I bet it will become one of my simple staples in my kitchen. By the way, I am just starting out raw!
http://www.veggie-wedgie.com Veggie Wedgie

This looks amazing! That pizza slice picture is perfect
http://www.cookingschools101.com/careers/positions/master.aspx Certified Master Chef

A different pizza, Its delicious too. rich with ingredients, I liked the caramelised onions.

Thanks for posting

Alice.
Yaelian

Wow, your pizza looks beautiful!
rawcreolegoddess

Your food looks amazing. I can’t wait to try your recipes!!!
http://www.kombuchachic.com Heather

What a dish! I don’t think I’ve ever seen a more decant pizza! Thank you for sharing.

-Heather
trublu

I have to let you know that EVERYONE raw or SAD LOVES this pizza. I put it in a Pizza Hut box as a joke, and they all said “You don’t eat pizza!!!”. Little do they know. I added hot peppers, red/yellow/orange bells, and portabellas……SOOOO GOOD!!!! Thank you endlessly for your wonderful recipes. My friends say, “If this is eating raw….then count me in and show me how!!!”.
I am teaching Raw & Living Food Prep Classes, and I hope you don’t mind me teaching your recipes, with ALL the credit going to you of course. I tell everyone about your website, it is the first one I go to for a new recipe.
Thanks again,
Jorn
New Bern NC
http://learningtoeat.wordpress.com/ Tami

The onions are my favorite part of this pizza! I have extra when I make it with this recipe so they are saved to add to special salads — or just eaten straight! But the entire pizza is so yummy — what a treat!

From Russell: I know what you mean, Tami. Everyone loves those onions and they do work great to add to salads.
Alex

I’m new to the raw eating/cooking. I’m confused about the buckwheat ingredient. What do you mean by “sprouted for a few days until it has a small tail”?

Sorry if this a fundamental, but I want to make sure to get it right. Also, I’m going to buy a dehydrator, but don’t know much about them (actually, I don’t know anything about them :-/). I read that the base takes over 8 hours and then the onions need 2-3 hrs. Can these be dehydrated at the same time? If not, will base keep ok for a few hours?

Sorry about all the q’s. I really appreciate you sharing your knowledge and amazing recipes (the pictures aren’t bad either)

Alex
Orlando, FL (USA)

From Russell: Here’s a great sprouting video – http://www.youtube.com/watch?v=_WZpVKfEHaM

Dehydrating – you can do anything together in the dehydrator as they will go in at the same temp, just different timings. The flavours don’t taint each other either so you can do sweet and savoury things at the same time. The base will keep for days, so you’re good with that.

Thanks :-)
Melanie

Hi Russell,
Just made your Carrot Orange Cake an it is awseome! Thanks!
I am making the Pesto & Carmelized Pizza now and was wondering if the amount is for one or two? I split the crust into two parts but I have a feeling it is suppose to be for one. Please inform.
Thanks
Melanie

From Russell: Yep, just for one pizza, spread across the whole Excalibur sheet :-)
Sarah

This looks so amazing and I’m currently sprouting my buckwheat in preparation….can’t wait!
Thanks for being such an inspiration – all your recipes are wonderful.
kris

wow I just am finishing off this recipe I decided to make half the recipe and it still seams like so much … half looks like enough for me and my man.. can you include how many servings a recipe is for on future posts? thanks ooh looks and smells so yummy cant wait to dig in thanks for the dreaming
Pam

The pizza was amazing! Best raw food dish I have ever had!!!!!!
HM

Hola!
I am making the pizza tonight. I soaked and supposedly sprouted the buckwheat since Sunday but there are no tails to be seen! Are they supposed to have tails like other sprouts? They are just moist, sitting on a mesh screen but not doing much for 3 days now (today is 3rd day). Should I toss them? Is the pizza plan for today lost?

From Russell: Yes, the buckwheat should show significant growth within 24hrs.

Just soak them for 15 mins then wash twice a day.

If you did this and they still don’t sprout then, even if you’ve got un-roasted buckwheat (roasted is called kasha), sometimes when they are processed they are made inactive. So I would suggest changing your buckwheat supplier to one you know is good.
WendyL

Amazing once again – I just made the pizza recipe and everything was perfect. The treatment of the onions was just brilliant. Thank you again for sharing your talent! Yours in health, Wendy
PaulinaS

This looks delicious! Could you substitute something for the pine nuts?

From Russell: Yes, cashews or macadamias.
Toya

You use flaxmeal in most of the bread or base recipes, is there a substitute that you’d recommend? I have a bad reaction to flax :/ . Your bread and wraps are so amazing, and you give such inspiration to stay raw for new rawbies like myself, that I voted for you twice for Best of Raw 2009 awards. Keep up the great work, your dedication is not unappreciated!

From Russell: Thanks Toya :-) You could try ground chia seed instead of flax.
ben

I love your food & think it’s awesome. That said, I don’t like the taste of buckwheat–very strong, and hard to mask. Would the pizza base work with almond flour instead of buckwheat?

From Russell: Yes, that would work.
http://kellysfacesmells.blogspot.com Selene

Hi Russell, or anyone else with sprouting experience. I sprouted buckwheat for the first time over the weekend to make this pizza. The tails are 5/8-1″ in length and at the very tips of the tails there is some white fuzz. It’s not on the seed coat or anywhere else on the sprout. Is that mold or normal sprout behaviour?

thanks for any help you can give!!

From Russell: That’s normal, it part of the sprout, not mold :-)
Pingback: Pesto & Caramelised Onion Pizza « Roses Raw Food Journey
Julia

This is delicious but I think there's one serious omission: no garlic in the pesto!! I added garlic to the pesto and the tomato sauce.
Pingback: Pesto & Caramelised Onion Pizza « thebestofyoutoday