Roasted Summer Corn White Pizza
This pie is an NYC homage, specifically made to the incredible, innovative, no-flavor-sacrifice-accepted vegan pizza scene thriving in a place where people don't eff around with their za. This recipe is our take on Chef Mathew Kenny's White Pizza, which you can and should try at his plant-based East Village pizza place Double Zero (right next to his equally fabulous Mexican plant-based restaurant, Bar Verde). His aim is to craft the future of food, and if this is what the future tastes like, we're very on board. I once claimed (for my safety, in private, away from any New Yorkers) that the White Pizza was the best slice I'd had so far in the city. And with few exceptions, I stand by that.
The base is a creamy vegan ricotta with the bold, warm summer flavors of roasted corn and roasted garlic. While the mac nuts add a hearty creaminess, a little lemon keeps it bight. Keeping the toppings purposely minimal, the shiitake mushrooms bring some extra umami and the kale just enough crisp. On a simple naan crust, this flatbread turned pizza is perfect for any summer night– and to bring along the next day to a picnic in the park.
- 1 package naan bread (any brand or DIY!)
Roasted Corn & Garlic Macadamia Ricotta
- 2 cups macadamia nuts, raw
- 1 tsp salt
- 1/2 lemon, juiced
- 1/2 cup water
- 2 heads garlic
- 1 can of corn (1.5 cups)
- 1 package shitake mushrooms, sliced
- 2 cups baby kale
- 1 tbsp olive oil and a drizzle to serve
- dash of salt
- Preheat oven to 400.
- Roast the garlic. First, cut the top off the garlic heads (leaving skin on), then partially wrap in foil, pour 1 tbsp of olive oil over each head, and wrap fully. Place in oven and bake for 45 minutes.
- Once garlic is in the oven, roast the corn. (If canned, first drain.) Place corn on a foil-lined baking pan and bake with the garlic for 20 minutes.
- Next, make the ricotta. Add mac nuts, salt, lemon juice and water to a food processor (or blender) and blend/pulse until about half combined. Then add in roasted corn and garlic (squeeze out each clove, should be a buttery texture) and blend another 15-30 seconds until fully combined. Add a little more salt and lemon juice to taste.
- Next, prep pizza toppings. First, warm 1 tbsp of olive oil in a frying pan on medium and sauté mushrooms for 5 minutes. Meanwhile, mix baby kale in a bowl with 1 tbsp of olive oil and massage for about 10 seconds until soft.
- Assemble your pizza(s)! Spread a healthy layer of ricotta on the naan/crust and top with kale and mushrooms.
- Bake for 15 minutes, until golden brown.
- Let cool for 5 minutes, drizzle some olive oil on top, then slice, serve, and savor!