Loaded French Bread Vegan Pizza With Artichokes, Hearts of Palm, & Roasted Tomatoes

This creamy topping of artichokes, hearts of palm, and spices is reminiscent of a classic seafood mix. For even more flavor, top with a few drained capers or shredded fresh basil. Recipe by Beverly Burl, supermom extraordinaire.

Loaded French Bread Vegan Pizza With Artichokes, Hearts of Palm, & Roasted Tomatoes

Category: Dinner & Mains, Recipes

Servings: 6 as an appetizer

Loaded French Bread Vegan Pizza With Artichokes, Hearts of Palm, & Roasted Tomatoes

Ingredients

    Roasted Cherry Tomatoes & Garlic:
  • 1 pint cherry tomatoes, halved lengthwise
  • 10 garlic cloves, smashed
  • Freshly ground black pepper
  • Leaves from 1 large sprig thyme
    Rest of pizza:
  • 1 (16-ounce) can no-added-sodium artichoke hearts, drained
  • 1 (16-ounce) can no added-sodium hearts of palm, drained
  • 1/4 cup Cashew Cream Cheese
  • 1 small red onion, chopped
  • 1/4 cup nutritional yeast
  • 1 teaspoon kelp granules
  • 1/2 teaspoon Old Bay seasoning
  • 1 cup shredded spinach
  • 1 whole-grain baguette, halved lengthwise

Instructions

  1. Make the Roasted Cherry Tomatoes & Garlic and have them ready to go. Keep the oven heated to 375ºF.
  2. Put the artichoke hearts and hearts of palm in a food processor and pulse a few times, just until
  3. chunky. Transfer to a medium bowl and mix in the cashew cream cheese, onion, nutritional yeast, kelp, and Old Bay. (This mixture can also be used as a dip or a sandwich spread.)
  4. Fold in the shredded spinach and spread the artichoke mixture evenly over the cut side of each
  5. baguette half. Top with the roasted tomatoes and garlic.
  6. Bake until heated through and the baguette is a bit browned in spots, 8 to 10 minutes. Let cool slightly, then use a serrated knife to cut into 1-inch-wide slices. Serve.
    Roasted Cherry Tomatoes & Garlic:
  1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
  2. Spread the tomatoes, cut-sides up, over the baking sheet and scatter the garlic cloves among them. Sprinkle everything with pepper and the thyme leaves.
  3. Roast until the tomatoes collapse and char a bit on the edges, about 20 minutes. Use immediately, or let cool and refrigerate in an airtight container for up to 2 days.


Excerpted from the book THE WHOLE FOODS COOKBOOK by John Mackey, Alona Pulde, MD and Matthew Lederman, MD. Recipes by The Sarno Brothers of Wicked Healthy Copyright © 2018 by Whole Foods Market IP, LP and Transition to Health, Inc. Reprinted with permission of Grand Central Life & Style. All rights reserved. 

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Loaded French Bread Vegan Pizza With Artichokes, Hearts of Palm, & Roasted Tomatoes
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