Sundried Tomato Pesto Pizzawich


2 servings

For sundried tomato pesto:

  • 1/3 cup oil-packed sundried tomatoes, drained and chopped
  • ½ cup packed basil leaves
  • 1 garlic clove, roughly chopped
  • ¼ cup olive oil

For vegan ricotta:

  • ¾ cup almond flour
  • 6 tablespoons unsweetened almond milk or other unsweetened nondairy milk
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast
  • 2 teaspoons lemon juice
  • 2 teaspoons white miso
  • ½ teaspoon fine sea salt
  • ½ teaspoon dried oregano

For assembly:

  1. In a food processor combine tomatoes, basil, and garlic and pulse until finely ground. With machine running, slowly add oil until combined.
  2. In a medium bowl stir together almond flour, milk, oil, yeast, lemon juice, miso, salt, and oregano until combined.
  3. Spread pesto on 2 slices bread, then top with ricotta, basil, red pepper flakes to taste, and remaining bread slices.
  4. In a large skillet heat oil over medium. Add garlic and cook until fragrant and cloves start to brown, about 2 minutes. Push garlic cloves to side of pan and add sandwiches. Toast, flipping once, until browned on both sides, about 4 minutes per side.
  5. Serve hot with marinara sauce.