For this version I used...
- Whole Wheat Pizza Dough from Mark Bittman's Food Matters Cookbook. The dough uses the same technique as the bread I make every week--you mix a few ingredients together and let it sit for the day so the flavors ferment. This version uses some all-purpose flour too, so you get whole wheat goodness with the crustiness of white dough.
- Sweet Basil Pesto Tapenade from Veganomicon. This is a unique pesto. Made with a good amount of maple syrup, it's sweet and pesto-y at once. In my mind's eye, I can see future party guests raving over this. I'd serve it as an appetizer with crusty bread, stuffed into cherry tomatoes, or spread on grilled zucchini.
- Fresh Tomato Sauce from Mark Bittman's Food Matters Cookbook. This is so simple and delicious, it's ridiculous. Thinly slice garlic and saute it in a little olive oil, then add chopped and seeded fresh tomato. Stir, and in a few minutes you have a fresh pizza sauce. I put the sauce over the tapenade.
- Cashew Ricotta from Veganomicon. I've made this cashew cheese from Vegetarian Times many times and love it. But it takes about a day and a half to make. I was able to whip this cashew ricotta up in no time. And...oh! It's good. It tastes like something in between ricotta and a cheesy spread. The lemon juice was a little overpowering at first, but I can't taste it at all in the leftovers. Still, I'd use a little less next time. I scooped dollops onto the sauce.