This pizza is inspired by the wonderful @yui_foodfromtheheart. The moment I saw her sauteing grapes for her salad, I was completely blown away. I was thinking to myself, why not made that into a pizza. I know what you must be thinking, fruits on a pizza? Especially when I announced to the world how much I dislike the "Hawaiian" pizza cos pineapples do not belong on a pizza.
Please hear me out. Instead of the usual tomatoes based sauce, I am using a vegan cheese sauce, which is also inspired by the brilliant @thea.green. The vegan sauce is life-changing! It is nutty, full of umami and somewhat resemble a cheese sauce without the usual uneasy gooeyness from most vegan cheese. The sauted grapes indeed sit very well with the sauce.
To add more colors, crunch and freshness, I decided to garnish the pizza with arugula and pomegranate. People wouldn't know that this is 100% vegan. Even my 2 daughters who loathe vegetables actually love this pizza. They commented that they are eating rainbow. Lol! Anyway, I really hope you will give this recipe a try.
(Make 2 grilled pizza)
Vegan Cheese Sauce:
Red Bell Pepper, 1
Cashew Roasted, 1/2 Cup
Sun Dried Tomatoes, 2
Garlic Powder, 1/2 TSP
Onion Powder. 1/2 TSP
Chinese Dried Mushroom, 1/4
Water. 1/2 Cup
English Mustard, 1/2 TSP
Fresh Lemon Juice, 1/2
Fresh Lemon Zest, 1/2
Sea Salt, Pinch
Extra Virgin Olive Oil, 2 TBSP
Shallots Finely Minced, 5
Green Grapes Seedless Halved, 10
Red Grapes Seedless Halved, 10
Grilled Pizza Dough, 2 Dough Balls
Sesame Oil, For Brushing
Arugula, A Handful
Pomegranate, A Handful
Cast Iron Skillet / Pan
Griddle / Grill Oven
Please visit my "My Grilled Pizza Journey and Beyond" page for more information.
Please visit my "Grilled Pizza Dough" page for the recipe.
Prepare vegan cheese sauce.
Preheat oven to 200 degrees celsius or 400 fahrenheit.
Slice the pepper into quarters.
Discard the seeds.
Transfer onto a baking tray lined with parchment paper and wack into the oven.
Bake for about 20 mins or until charred.
Remove from oven and transfer into a bowl.
Cover with cling film and set aside to cool down.
Once cooled, remove the charred skins.
Coarsely slice and transfer into a blender.
*To make roasted cashew, soak the cashew in water, fully submerged, overnight. Next day broil in oven until golden brown.*
Add in cashew, tomatoes, garlic, onion,
Using a spatula, break the chicken apart into small chunks.
Try to break into as small as possibly can.
Saute until the chicken is cook thru with slight brownish in color.
Remove from heat and set aside to cool completely.
*At this point, you may keep the chicken mixture in the fridge until ready to use.*
Assemble and grilled the pizza.
In a skillet over medium heat, drizzle in 2 TBSP of olive oil.
Once the oil is heated, add in shallots.
Saute until translucent.
Add in grapes.
Saute until the shallots almost caramelized and the grapes start to wilt.
Remove from heat and set aside.
Once you have rolled out your pizza dough, brush the dough with sesame oil using a pastry brush.
*Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust to puff up.*
In a griddle over medium heat, gently place in the dough oiled side down.
Carefully and gently, using your hands to press down the dough to make sure the whole dough sits fully on the griddle.
Brush the top with more sesame oil.
Grill until almost charred.
Flip the dough.
Spread the vegan cheese sauce onto the pizza dough generously.
Top it off with the sauted grapes, distributing evenly.
Immediately cover the griddle with a lid.
As soon as the bottom is charred, remove the cover.
Remove the pizza from heat and transfer onto a serving plate.
Immediately, top the pizza with arugula and pomegranate.
Repeat the steps for the remaining pizza.
Slice and serve immediately.