HAILE THOMAS'S "PERFECT PESTO PIZZA WITH SWEET POTATO CRUST" RECIPE BY TASTY
Here's what you need: ground flaxseed, water, sweet potatoes, almond flour, salt, pepper, fresh rosemary, ground flaxseed, cashews, pistachio, fresh basil, fresh cilantro, spinach, lemon juice, salt, pepper, garlic, olive oil, bell pepper, cherry tomato, red onion, fresh arugula
Provided by Ashley Trenkle
Categories Dinner
Yield 6 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 425°F (220°C). Line a 17-inch round or a 18x26-inch (45x66-cm) rectangular metal tray with parchment paper.
- In a small bowl, mix together the flaxseed and water. Let sit for 5 minutes.
- In a large bowl, combine the mashed sweet potato, almond flour, flax egg, salt, pepper, dried rosemary, and additional flaxseed. The mixture will be thick and pasty.
- Spread the mixture onto the tray and flatten slightly. Place the sweet potato crust in the oven and bake for 30-35 minutes, until the edges are crisp and golden.
- While the crust is baking, prepare the pesto. Add cashews, pistachios, fresh basil, cilantro, spinach, lemon juice, salt, pepper, garlic cloves, and olive oil to a food processor and process until mostly smooth with a bit of texture.
- When the pizza crust is done baking, spread the pesto on top, then cover with bell peppers, cherry tomatoes, and red onions.
- Return the pizza to the oven and bake for 5 minutes more. Allow to cool for 10-15 minutes.
- Top with arugala.
- Enjoy!
Nutrition Facts : Calories 563 calories, Carbohydrate 42 grams, Fat 41 grams, Fiber 10 grams, Protein 12 grams, Sugar 11 grams
VEGAN PESTO TOMATO PIZZA RECIPE BY TASTY
Here's what you need: raw unsalted cashew, nutritional yeast, garlic powder, kosher salt, pepper, fresh basil leaf, arugula, raw walnut, garlic, lemon juice, kosher salt, pepper, olive oil, pizza dough, tomato
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the vegan Parmesan cheese: In a food processor, combine the cashews, nutritional yeast, garlic powder, salt, and pepper. Pulse until the texture is crumbly and resembles Parmesan cheese. Store in an airtight container for up to 1 month.
- Make the pesto: In a food processor, combine the basil, arugula, walnuts, garlic, lemon juice, salt, pepper, and olive oil. Process until smooth. Store in an airtight container for up to 1 week.
- Preheat the oven to 425°F (220°C).
- Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
- Spread half of the pesto over the pizza dough in an even layer. Arrange the tomato slices on top. Transfer the pizza on the parchment to a baking sheet.
- Bake for 14-16 minutes, until the edges of the pizza are lightly golden. Let cool for 5 minutes.
- Drizzle more pesto over the pizza and and sprinkle with vegan Parmesan. Cut into 8 slices and serve.
- Enjoy!
Nutrition Facts : Calories 609 calories, Carbohydrate 58 grams, Fat 37 grams, Fiber 4 grams, Protein 12 grams, Sugar 4 grams
CRANBERRY JALAPEñO SALSA WITH SWEET POTATO CHIPS RECIPE BY TASTY
This ain't your standard salsa! Served with a side of homemade sweet potato chips, this quick and easy seasonal salsa is sure to be a holiday staple. To ensure your chips are extra crispy, it's important to slice your sweet potatoes thinly, but please use extra caution. Happy holiday dipping!
Provided by Betsy Carter
Categories Appetizers
Time 3h
Yield 2 servings
Number Of Ingredients 13
Steps:
- Make the sweet potato chips: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the sweet potato into ⅛ (3 mm) thick slices using a mandoline or sharp knife.
- In a medium bowl, toss the sweet potato slices with the olive oil, salt, pepper, and thyme until well coated. Spread the sweet potatoes on the prepared baking sheet in a single layer.
- Bake for 20-25 minutes, flipping halfway, until golden brown. Let the sweet potato chips cool to room temperature.
- Make the cranberry salsa: Add the cranberries, sugar, scallions, jalapeño, ginger, lime juice, and salt to the bowl of a food processor and pulse until roughly chopped.
- Transfer the salsa to a serving bowl and chill in the refrigerator for at least 1 hour, up to 4 hours.
- Just before serving, top the salsa with the cilantro. Serve with the sweet potato chips.
- Enjoy!
Nutrition Facts : Calories 652 calories, Carbohydrate 102 grams, Fat 27 grams, Fiber 11 grams, Protein 5 grams, Sugar 56 grams
POTATO CRUST BREAKFAST PIZZA RECIPE BY TASTY
Here's what you need: frozen hash brown, large eggs, garlic powder, onion powder, kosher salt, dried oregano, olive oil, shredded monterey jack cheese, breakfast sausage, large eggs, kosher salt, freshly ground black pepper, scallions, hot sauce
Provided by Betsy Carter
Categories Breakfast
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 500ºF (260ºC).
- Make the crust: In a large microwave-safe bowl, microwave the hash browns on high power for 5-6 minutes, until you can separate the shredded potato pieces with your fingers but they still hold their shape.
- Transfer the shredded potatoes to a clean dish towel set over a medium bowl. Wring the towel to squeeze any excess liquid from the potatoes.
- Add the drained potatoes to a large bowl with the eggs, garlic powder, onion powder, salt, and oregano and stir until everything is well incorporated. The mixture should look like mashed potatoes, with a few shredded potato pieces remaining.
- Line a 12-inch (30 cm) round pizza pan with parchment paper. Transfer the potato mixture to the pan and shape it into a crust, pressing down so that it's an even thickness with a lip around the outer edge. Brush the entire crust with olive oil.
- Bake for 22-25 minutes, until the crust is beginning to brown and is firm to the touch. Remove from the oven.
- Reduce the oven temperature to 325ºF (160ºC).
- Add the toppings: Scatter the Monterey Jack cheese evenly over the crust. Top with the breakfast sausage. Carefully add the eggs, spacing evenly around the pizza. Season the eggs with salt and pepper.
- Bake the pizza for 10-12 minutes, until the egg whites are set and the yolks are still a bit runny.
- Top with the scallions and hot sauce, if using, then slice into wedges.
- Enjoy!
Nutrition Facts : Calories 654 calories, Carbohydrate 43 grams, Fat 45 grams, Fiber 4 grams, Protein 19 grams, Sugar 1 gram
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