Honey-Balsamic Roasted Tomato Flatbread Pizza with Cashew Cheese
A dairy-free caprese flatbread pizza that is just as flavorful and satisfying as its classic counterpart. The honey balsamic vinaigrette is used to marinate the tomatoes and onions before cooking instead of drizzling on top at the end. This method brings out the sweetness of the roasted tomatoes and adds the tangy bitterness of the balsamic vinegar without making the crust soggy. The cashew cheese is a vegan alternative to mozzarella that is easy to make and can be made ahead of time. It's creamy, spreadable and has a slightly tangy or cheesy flavor from the nutritional yeast. Enjoy this roasted tomato flatbread as an appetizer or dinner.
- 1 portion of your favorite pizza crust recipe (I used the The New York Times quick recipe but swapped in 1/2 cup whole spelt flour for a little extra whole grain).
For the Cashew Cheese (can be made up to 2 days ahead of time):
- 1 1/2 cups cashews - soaked for a few hours or overnight
- 1/2 cup water
- 2 Tbsp nutritional yeast
- 1 clove garlic
- 1/2 tsp onion powder
- 1/4 tsp salt
For the Topping:
- 1 medium heirloom tomato, sliced
- 1 lb cherry tomatoes, sliced in half
- 3 Tbsp olive oil
- 1 Tbsp Wilelaiki honey
- 2 Tbsp balsamic vinegar
- 1/4 red onion, very thinly sliced
- 1/2 tsp salt
- Freshly ground black pepper
- Fresh basil leaves
Prepare the cashew cheese: Place all the ingredients in a food processor or high-powered blender and blend until mostly smooth (it should appear like the texture of ricotta cheese). Set aside in the fridge until you are ready to use it.
Prepare your crust recipe.
While the dough is rising, cover a wire rack with paper towels and place the sliced tomatoes over it evenly. Sprinkle the tomatoes with a generous teaspoon of salt, turning over once to coat all sides. Cover with another paper towel and let stand for about 15 minutes.
Meanwhile stir together oil, balsamic, and honey until the honey is fully dissolved. Gently place the tomatoes and red onions in a shallow dish and pour they honey mixture over. Let stand until the dough is ready.
Preheat the oven to 500°F. Oil and generously flour a baking sheet or line with parchment paper and set aside. Roll out the dough to fit the baking sheet, with the edges slightly thicker than the middle.
Lay the tomatoes and onion evenly across the dough (try to not get too much extra marinade liquid with the tomatoes).
Place in the oven and bake for 10 minutes, or until the crust is golden and the tomatoes are fully roasted. Top with fresh basil leaves and generous dollops of cashew cheese. Serve immediately.