With my trip to Italy fast approaching, it’s my mission to use all the perishable food in my fridge and pantry before I take off.
That’s how this pizza happened’and I was pleasantly surprised by the result: A crispy tortilla crust topped with a creamy sauce, caramelized onions, sweet potato and rosemary.
1 cup button mushrooms
½ medium yellow onion
2 small sweet potatoes
Few tbsps. Rosemary
Salt and pepper
Pine nut cream
½ package of firm tofu
½ cup pine nuts
Juice of one lemon
½ tsp. white pepper
1 clove garlic
Preheat oven to 350 degrees F.
Slice sweet potatoes into ¼ inch rounds and spread out on baking sheet. Add olive oil, salt, pepper and rosemary and bake for 20 to 30 minutes or until cooked through.
In a food processor or blender, blend pine nuts with lemon juice until smooth. If it’s too thick, add a little bit of water. Next, add tofu, garlic, salt and pepper and blend until smooth.
In a saucepan on medium heat, add olive oil and let heat. Add onions and mushrooms to the pan and cook through. Turn heat down to low and let cook until soft and caramelized.
Lay out two tortillas on a baking sheet. Spread a layer of pine nut cream on each, then top with onion and mushroom mixture. Add a single layer or sweet potatoes to each, and bake in a 350 degree F oven for 10 to 12 minutes, or until the base is crispy around the edges.
-Katharine Watts, Associate Web Editor