Roasted Garlic White Pizza with Macadamia Ricotta Salata & Spinach

White pizza is nice, simple and has garlic undertones - a perfect dish that contains healthy ingredients. Keepin it kind shares that this pizza recipe not only taste delicious but has also made guests love the dish itself, describing it as "perfect!" Try it out: 


For the macadamia ricotta
1 cup raw macadamia nuts, soaked for at least 1 hour
juice of 1 lemon
4 teaspoons reserved water
3/4 teaspoon citrus herb sea salt (or regular sea salt)
1 teaspoon nutritional yeast
1/2 teaspoon white miso
for the roasted garlic white sauce
2 heads of garlic
olive oil for drizzling
1 small head of cauliflower, cut into florets
1/2 cup cashews, soaked for at least 1 hour
juice of 1/2 a lemon
1 tablespoon white miso
1/2 tablespoon nutritional yeast
1 cup almond milk
1 tablespoon apple cider vinegar
salt and pepper to taste
for the pizza
1/2 recipe of link(pizza dough, PER PIZZA (or use pizza dough recipe of choice)
1 bunch of spinach (PER PIZZA), stems removed & roughly chopped

for the macadamia ricotta
Combine all of the ingredients in the bowl of a food processor and process until a smooth ball forms. Taste and add more salt if necessary. Place in an airtight container and chill until ready to use. This can be made a day or two in advance, if needed.
for the roasted garlic white sauce
Start by roasting your garlic. Preheat the oven to 400. Peel both heads of garlic of their outer layers of skin so that the cloves are exposed. Cut about 1/2 an inch or so of the top of the bulb so that the tips of the cloves are exposed. Place them on a large piece of aluminum foil. Lightly drizzle with olive oil and use your fingers to massage the oil in. Wrap the bulbs up tightly in the aluminum foil and place in the oven. Bake for 30-40 minutes, until soft when touched. Remove from oven and let cool until you are comfortable touching/handling it.
Mix the almond milk with the apple cider vinegar and set aside to allow it to sour.
Meanwhile, steam your cauliflower. Fill a pot up with about 1-2 inches of water. Bring to a boil. Place your cauliflower florets in a steamer basket and place the steamer basket in the post and cover. Let the cauliflower steam until soft, and easily pierced with a fork. Remove and let cool for a few minutes.
Once the garlic is cool enough to handle, gently squeeze each clove of its contents. Place all of the garlic, removed from the bulbs, into a food processor. Add the cauliflower and the rest of the white sauce ingredients. Process until smooth. Add salt and pepper to taste.

For the pizza:
Increase the heat of the oven to 475. Roll your link(pizza dough, out into desired shape and place on a pizza peel, stone, or baking sheet.
Heat a frying pan over medium heat. Add your spinach, along with about 1-2 tablespoons of water. Stir and sauté until the spinach has just begun to wilt. Remove from heat.
Spread the spinach out on the rolled out pizza dough, leaving about 1/2 an inch around the edge for the crust. Spoon the white sauce on top of the spinach until the dough is covered, leaving that 1/2 inch around the edge for the crust. Crumble bits of the macadamia ricotta on top of the sauce, using about 1/2 of the (ricotta) recipe.
Place the pizza in the oven and bake for 10-13 minutes, until crust has risen and just begun to brown around the edges. Remove from oven, slice and serve. Enjoy!

Posted by Diane Araga, on July 2, 2013 at 2:00 PM