Summer Tomato Flatbread Pizza with Savory Cashew Cream and Quick Fresh Pesto

Cashews are interesting twists in most dishes. In Chinese food, it could be added to noodles and desserts. "Where the Cookies Are" made the step to quickly accomplish  this Summer Tomato Flatbread Pizza. Try it! 

For the pizzas:
4 pre-made flatbreads
1 green tomato, sliced
1 yellow tomato, sliced
1 red tomato, sliced
1 recipe simple pesto
1 recipe savory cashew cream
fresh ground black pepper
kosher salt
For the simple pesto:
8 garlic cloves, peeled
1 1/4 cup basil leaves
2/3 cup flat leaf parsley
3 tablespoons olive oil
squeaze of fresh lemon juice

For the savory cashew cream:
(This will give you extra to save for later use - it's yummy on pasta too!)
1 cup prepared basiccashew cream
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon chopped fresh thyme
1/4 teaspoon fresh ground black pepper
squeaze of fresh lemon juice (probably about a half teaspoon)

  1. To prepare the simple pesto:
  2. add the garlic, basil, parsley, and 2 tablespoons of olive oil to the bowl of a food processor. Pulse two or three times. Add in last tablespoon of olive oil and squeeze of lemon. Process to desired consistency. I prefer mine to maintain a bit of a rough chop. Set aside.
  3. To prepare savory cashew cream:
  4. In a small bowl, combine all ingredients and stir or whisk to combine.

For the pizzas:
  1. pre-heat oven to 375
  2. Place flatbreads on a cookie sheet.
  3. Spread pesto on flatbread. Drop desired amount of cashew cream by the spoonfull onto the flatbread. Spread roughly.
  4. Top each pizza evenly with all colors of tomato slices and fresh ground pepper.
  5. Bake for 12-17 minutes until pizzas are heated through and cashew cream is just barely golden.
  6. This cooking time will vary depending on your oven and what brand of flatbread you are using. Watch your pizzas carefully to make sure they don't burn!
  7. When done, remove pizzas from oven and sprinkle (to taste) with kosher salt.

Posted by Diane Araga, on August 5, 2013 at 8:00 AM