A creamy, cheeseless pizza.
1 lb pizza dough (gluten-free, if required)
For The Garlic Cream:
6 large cloves garlic, sliced
2 tbsp + 1 1/2 tsp extra-virgin olive oil
1/2 tsp sea salt
1/2 cup coconut cream (spooned from the top of an unshaken chilled can of coconut milk)
For The Toppings:
1/2 red onion, thinly sliced
Leaves from 4 sprigs fresh rosemary or thyme
12 fresh figs, halved or quartered, depending on size
1 cup walnut halves
Runny honey (optional)
Step 1: Divide pizza dough into four balls and allow to come to room temperature, covered with plastic wrap or a damp kitchen towel.
Step 2: Place racks in upper and lower thirds of oven and preheat oven to 400°F. Liberally dust 2 baking sheets with flour (gluten-free all-purpose, if required).
Step 3: Make the garlic cream. In a small saucepan over medium heat, combine garlic, olive oil and salt. Cook, stirring occasionally, until garlic is soft and just turning golden brown at the edges.
Step 4: Stir in coconut cream; simmer until thickened slightly, about 1 minute. Remove from heat and blend with an immersion blender until just combined but still chunky.
Step 5: Liberally dust countertop with flour. Working with one ball of dough at a time, roll (or stretch by hand) into a circle about 10" across. Place on prepared baking sheet. Top each with one-quarter of the garlic cream, spreading evenly to within 1/2" of the edge. Top with remaining toppings.
Step 6: Bake, switching baking sheets halfway, for about 15 minutes or until browned on the bottom. Broil each pizza in upper third of oven until crust is browned.
See more recipes from Coconut Every Day.
From Coconut Every Day: Cooking with Nature's Miracle Superfood by Sasha Seymour. Copyright © Sasha Seymour, 2014. Reprinted by permission of Penguin Canada Books Inc. Photography credit: Kathleen Finlay.