CashewFest Continuing

So now that we made this delicious Curried Mushroom Cashew Pâté, what do we do with it?  Make some pizza of course.

This time I used Jim Lahey's No-Knead Pizza dough recipe from  My Bread: The Revolutionary No-Work, No-Knead Method. Yum! I think, however, I like my trusty traditional pizza dough recipe from Peter Reinhart's Bread Baker's Apprentice a little better, but Jim Lahey's  is easier to do.

It's all about the toppings though. I don't typically make my pizzas with red sauce. It seems to distract from all the other fabulous tastes. Since we had so many cashews we decided to use them as a topping for our pizza also.

Cashew Pear Pizza

• Bosc Pears - from Madison's at Findlay Market
• Fontina Cheese - from Silverglades at Findlay Market
• Blue Cheese - from Silverglades at Findlay Market
• Rosemary - from our garden
• Olive Oil - from our Honeymoon to Italy
• Arugula - from Gorman Heritage Farm (GHF)
• Cashews - from Rachel Maher (thanks!)

Bacon Mushroom Pâté Pizza

• Curried Mushroom Cashew Pâté
• Bacon - from GHF
• Caramelized onions - from Madison's at Findlay Market
• Sauteed baby sweet peppers - from Madison's at Findlay Market
• Fontina Cheese - From Silverglades at Findlay Market