Dinner Plate #46

 

Yesterday, I gave you a recipe for sausage and lentil casserole, and noted I usually had it with garlic toast. Well, on the day I made it, I had a craving for pizza that absolutely had to be answered, so I had an extremely elevated garlic toast in the form of this garlic mushroom white pizza! To give some color and freshness to the plate, I added a little cup of cherry tomatoes and cucumbers.

The sausage and lentil casserole is delicious, of course, but so was this pizza. I made it inspired by, but not necessarily following too closely, the recipe from The Curious Chickpea, swapping in my own favorite pizza crust recipe and using white button mushrooms and dried rosemary because that's what I had. But I did make that cashew cream sauce, which was amazing, and I followed the directions for cooking the mushrooms, which yielded this utterly decadent topping. I didn't use much non-dairy mozzarella, just a bit, and it was the perfect balance. This was one of the best pizzas I have ever made.

Of course, to be fair, I am getting a lot better at making pizza, mostly because I've virtually perfected my pizza dough. But these toppings all tasted amazing on their own, too. I have half the garlic white sauce in the freezer for later, too, so I see more delicious pizzas in my future!

Is it weird to have pizza with a casserole? I don't know but I loved it. Here's your permission to do whatever makes sense to you. The lentils and sausage ensured I had good proteins, though the cashews in the white sauce do help, too. All in all, kind of a perfect lunch.