Today’s vegan MOFO is short and sweet, but oh so delicious! The theme for this rainy Sunday is to re-create a restaurant meal, and so I finally have an excuse to share something I blather about quite a lot: strawberry pizza. I once experienced the magic of adding fruit to a blue cheese pizza in a dinky café in Italy, and ever since then have had it as my threshold for greatness when it comes to this meal. Alas there’s no blue cheeze in South Africa, nor do I have miso on hand to recreate something similar, so I’ve tried a variation that nevertheless hits all my sweet and salty buttons. Onward ho!Ingredients (serves 2 – 4):
- 1 cup strawberries, sliced thinly
- 200g button mushrooms, sliced thinly
- 2 cups basil, washed and patted dry
- 3 TBSP tahini oil
- 3 TBSP lemon juice
- 1 TBSP apple cider vinegar
- 2 tsp black pepper
- 2 tsp cumin
- 2 tsp nutmeg
- 1/4 cup whole pistachios, measured then crushed finely
- 1/4 cup storebought or homemade sundried tomato pesto
- 2 tomato base cheese-free frozen pizza bases (or homemade pizza bases)
- 2 TBSP nutritional yeast
- Preheat oven to 180C and remove your pizza bases from the freezer.
- Blend your basil, tahini oil, lemon juice, apple cider vinegar and spices until combined thoroughly.
- Smear this onto your frozen bases, then scatter your strawberries and mushrooms liberally, topping with dollops of sundried tomato pesto and sprinkles of pistachios.
- Sprinkle the nutritional yeast on top, along with more black pepper if desired.
- Bake according to pizza guidelines – mine was for 15 minutes until golden brown.
I’m not crazy right? This tastes as good as it looks (at least to me!). Even Man-thing was happy enough, sans strawberries, because he’s a total monster. For the rest of us who don’t hate life, bananas, strawberries, fruit, tomatoes, broccoli and other goodies, this is a pretty supe up, filling and fun combo that hits all the right notes with the pistachios and pesto for a bit of saltiness to counter the strawberries. I don’t usually (ever) buy pre-made pizza bases (or make them from scratch) because it’s the one thing I usually can eat at restaurants (since most salads these days have cheese or meat in them anyway), but I figured that sometimes one needs something in the house that can be thrown together in less than 20 minutes. Plus, one doesn’t always have the “standard” pizza ingredients on hand, so this is also an homage to the randomness of beginning-of-the-month splurge spending at the supermarket. So there you have it! I’m off to try and finish up a killer assignment and then do some relaxing baking or cuddle with cats. I was close to breaking point the last few weeks feeling the stress of it all piling up and had a moment on Friday where I decided that assignments can get my time but not my soul, so I’ve made a conscious decision to re-introduce power naps and play time for sanity’s sake. At the end of the day I need to be accountable to my future self in many ways, and happiness is high on my list of future plans, not just degrees and diplomas for drying up tears of frustration.
How do you guys handle stress?
What’s your favourite pizza toppings?