CA Oaxaca cheese and crema star in Chef Lars Smith’s take plant-forward pie featuring roasted cauliflower, Fresno peppers and pepitas.
CA Oaxaca cheese and crema star in Chef Lars Smith’s take plant-forward pie featuring roasted cauliflower, Fresno peppers and pepitas.
In a saucepan, cover guajillo peppers with water and bring to a boil. Turn heat off and let soak for 15 minutes. Drain peppers and put in blender with remaining ingredients. Blend until smooth. Using a fine mesh strainer, strain into a bowl. Mix meat substitute into mixture.
To prepare pizza, stretch dough to 14-inch circle. Scatter pinches of Oaxaca cheese evenly over stretched dough. Top with cauliflower, peppers, and “chorizo.” Bake in a deck oven set at 570°F for approximately 6 minutes. Remove from oven and scatter with micro cilantro and pepitas.
To finish, drizzle with Orange Crema on top.
Plant-Forward Category Winner – 2020 Real California Pizza Contest
Recipe developed by Lars Smith, State of Mind Pizza, Palo Alto, Calif.