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.

*The Food For Life product in this recipe is High Fiber, Sprouted Grains, Vegetarian or Vegan. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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