Gimme Some Soul

I’m not sure what it is, but I’ve always had a tendency to fall in love with things that are in complete contrast of each other: country life and city life, 100 degree days and blizzards, California ‘clean’ food and thick, creamy, and/or fried southern soul food. So while on the one hand I’m loving the healthy dishes I’ve been eating lately, I’m always going to crave a heavy comfort food now and then (especially with winter coming). Friday night’s pizza is just what I needed.

I was having another ‘cheese-crisis’ moment as I loaded up the boys’ pizza with mozzarella, telling my husband, ‘You have no idea how easy it would be to just shove all of this into my mouth right now instead of putting it on your pizza’. He knew I meant it because he’s seen me do that numerous times. So I made my usual promise to myself: get through dinner and if my own food was that horrible, I could eat the cheese. It’s never happened.

And I was SO rewarded for not eating it!

I have a girlfriend who is also a die-hard cheese lover and on her own dairy-free journey while breastfeeding. She’s struggled to find a pizza she loves (and during college football season, this is a MUST!), but I’m thinking this might just do the trick for her! The two key factors in this pizza for me were using a hearty pesto and, just like last time, making sure I used ingredients that had intense flavor. I make everything from scratch, but obviously it’s not ‘required’. Just make sure each ingredient used is a ‘love’!

• Pesto (I used two ‘ice cubes’ from a previous batch of walnut & basil. It was a thicker batch, which I’m sure contributed to the extra creamy-ness)
• Sauce

Just combine the pesto and sauce to your flavor liking. I probably used a ½ & ½ ratio, maybe a little extra sauce (this batch came out really good). If you like the taste of the combined sauce at this point, I honestly don't think you can put on too much!

~ sprinkle on some nutritional yeast ~

• red onions
• mushrooms
• artichokes
• kalamata olives
• greens
• marinated red peppers

 ***DEVOUR***