1 Pound Prepared Pizza Dough
1 Tablespoon Olive Oil
3 Tablespoons Minced Garlic
1/4 Cup Nutritional Yeast (Optional)
1/2 Cup Cultured Kitchen Herbs & Chives Cashew Reserve
1 Cup Fresh Peas, Blanched or Frozen Peas, Thawed
1/2 Cup Sugar Snap Peas, Sliced into 1/2-Inch Lengths
2 Tablespoons Toasted Pistachios
2 Scallions, Thinly Sliced
Flaky Sea Salt
Ground Black Pepper
Lemon Yogurt Drizzle:
1/3 Cup Cultured Kitchen Live Coconut Yogurt (Unsweetened)
1 - 2 Tablespoons Lemon Juice
1 Teaspoon Lemon Zest
Preheat your oven to 500 degrees and lightly grease a large baking sheet or pizza stone.
Press the pizza dough out roughly into a flat round, lightly dusting both sides with flour. Pull and toss by hand or use a rolling pin to stretch it out to approximately 10 inches in diameter. Brush the entire surface with olive oil and sprinkle evenly with the garlic and nutritional yeast, if desired.
Bake for 5 to 7 minutes, until dough is thoroughly browned all over.
While it's in the oven, prepare the yogurt drizzle by simply mixing up all the ingredients in a bowl. Set aside for the moment.
When you crust is hot and ready, slather it generously with the cashew spread and top with the peas, snap peas, pistachios, and scallions. Season with salt and pepper to taste. Drizzle with the yogurt sauce, slice, and serve immediately.
Makes 1 pizza; 3 - 4 Servings
©Hannah Kaminsky http://www.BitterSweetBlog.com