Spicy Roasted Tomato Pizza with Kale-Almond Pesto

This pizza is AMAZING. So flavorful and spicy and delicious. I will definitely be making this again, and I'm looking very forward to it!

Ingredients:
1 prepared whole wheat pizza dough
Kale-Almond Pesto (or other pesto of choice), enough to liberally coat crust

2 medium sized tomatoes, chopped
1/2 large red onion, chopped
1/2 small white/yellow onion, chopped

3 T oil
½ T balsamic vinegar
salt
1-2 basil leaves, chopped
2 garlic cloves, minced

3-4 basil leaves, chopped finely

"Parmesan Cheese"

Directions:

Preheat oven to 375F

In a small bowl, mix together the oil, salt, vinegar, 1-2 chopped basil leaves, and minced garlic.

In a medium sized bowl, mix together the chopped veggies and oil mixture.

Pour into a greased or lined baking sheet and bake for 35-40 minutes.

Remove roasted veggies from oven until ready to assemble the pizza.

Raise oven heat to 400F
Pre-bake rolled out pizza dough for 5 minutes, take out and set aside.

Generously spread pesto onto pre-baked pizza crust.

Dump roasted veggies evenly onto pesto.
Sprinkle finely chopped basil leaves and "parmesan cheese" (go nuts with this step- this cheeZe is really really really really amazing).
Bake for 10-15 minutes, until crust is golden brown.

Life Changing.

Also known as, parmesan "cheese". I am absolutely blown away by how easy this is to make and how versatile it is (meaning how much I want to put this on everything). It is actually eery how much this tastes like cheese. Plus it's mainly sesame seeds which are a good source of Calcium, Iron, Magnesium and Phosphorus, and a very good source of Copper and Manganese.

"Parmesan Cheese"
Ingredients:
1/2 c sesame seeds
2 T nutritional yeast
1/4 t salt

Directions:
Toast sesame seeds in a dry skillet until golden brown and fragrant, about 10 minutes.
Pulse all ingredients in a food processor.
Cover your life in cheeZe.

My Caesar Salad
Adapted from 101 Cookbooks. Spicy, cheeZe-y goodness.

Ingredients:
Dressing
1 garlic clove, minced
1/4 t salt
1/4 c "Parmesan Cheese," above
3 T olive oil
juice of 1 lemon (1/4 c or 1/4 c of apple cider vinegar)
a pinch of red pepper flakes
a pinch of salt
Salad
1 bunch kale
1 T olive oil
1/4 c olives, chopped (optional)
1 slice of good bread (optional)
as much dressing as you see fit

Directions:
Toast bread until golden brown and dry throughout.

Tear into small pieces and pulse in a food processor until the it forms coarse crumbs.

De-stem kale and tear into bite size pieces.

Drizzle with 1 T oil and massage for a few minutes to soften.

Smoosh together the garlic and 1/4 t salt.
Whisk in the rest of the dressing ingredients.

Pour enough dressing over the kale to thoroughly coat.

Toss well, the dressing is thiiick.

Garnish with olives and breadcrumbs.