Grilled Corn + Veggie Pizza with Cilantro-Serrano Pesto {Vegan}

INGREDIENTS

Whole Wheat Pizza Dough

Sponge:

1 tablespoon active dry yeast

2/3 cup warm water

1 tablespoon maple syrup

¼ cup bread flour

Remaining crust ingredients:

½ cup warm water

1 teaspoon sea salt

2 tablespoons extra virgin olive oil

1 ½ cup all-purpose flour

1 cup whole wheat flour

Cilantro Serrano Pesto

2 cups, packed, of cilantro, including stems

1/2 cup almonds

1/4 cup chopped red onion

1 teaspoon chopped serrano pepper

1 teaspoon sea salt

1/4 cup extra virgin olive oil

Cashew Sour Cream

 1 1/2 cups raw cashews, soaked 6-12 hours

3/4 cup water

2 tablespoons lemon juice

2 teaspoons apple cider vinegar

1/2 teaspoon sea salt

Toppings

3 ears corn, grilled

½ small red onion, sliced

1 cup cherry tomatoes (red and yellow), halved

Garnish: fresh cilantro, red pepper flakes

INSTRUCTIONS

To make the crust, whisk together sponge ingredients in a medium bowl. Cover and let rise 20-30 minutes in a warm place. Add the water, salt, and olive oil and mix with a wooden spoon. Add flours in ½ cup increments. Form dough into a ball and place on a floured work surface. Knead for about 10 minutes. Place dough in a lightly-oiled bowl, cover, and let rise in a warm spot until doubled in size, about 40 minutes.

Make the cashew sour cream by placing the cashews in a high-speed blender. Add the water, lemon juice, apple cider vinegar, and salt. Blend on high until smooth. Refrigerate until ready to use. The cream will thicken as it chills.

To make the pesto, combine the cilantro, almonds, onion, serrano, and salt in a food processor, and pulse until well blended. With the food processor running, stream in the olive oil.

Preheat oven to 450º F. Punch down dough, and shape into a 14-inch diameter circle. Place dough on pizza pan or preheated pizza stone. Spread pesto in an even layer over the dough. Top with corn kernels, sliced red onion, and tomatoes. Bake for 15-20 minutes or until crust is golden brown.

Remove from oven and sprinkle with fresh cilantro, red pepper flakes, and drizzle with cashew sour cream. Slice into 8 pieces and enjoy.

Leftover cashew sour cream can be stored in an air-tight container in the refrigerator for about a week, or frozen for one month.