Thin-Crust Pizza with Pumpkin, Cashew Ricotta, and Apple-Fennel Slaw

Name: Thin-Crust Pizza with Pumpkin, Cashew Ricotta, and Apple-Fennel Slaw
Yield: Serves 4 (Makes two 13-inch pizzas)
Ingredients: ⅔ cup, raw cashews; 3 tablespoons, water, plus water for soaking cashews; 4 teaspoons, extra-virgin olive oil; 1¼ teaspoons, lemon juice, plus extra for seasoning; ¼ teaspoon, table salt; 1 recipe, recipe; 3 tablespoons, extra-virgin olive oil, divided, plus extra for drizzling; 1 , large shallot, minced; ¾ teaspoon, table salt, divided; 1 , garlic clove, minced; 1 teaspoon, pumpkin pie spice; 1 cup canned unsweetened, pumpkin puree; 2 teaspoons, maple syrup, divided; ½ teaspoon, pepper, divided; 1 , Granny Smith apple, cored and cut into 2-inch matchsticks; 1 small, fennel bulb, 2 tablespoons fronds chopped, stalks discarded, bulb halved, cored, and sliced thin; 1 tablespoon, cider vinegar; 1 teaspoon, whole-grain mustard; ¼ cup, dried cranberries

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The flavors and aromas of autumn in New England inspire this pizza.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES4 (Makes two 13-inch pizzas)

TIME1¼ hours, plus 9 hours soaking and resting

Thin-Crust Pizza with Pumpkin, Cashew Ricotta, and Apple-Fennel Slaw

A cookbook recipe exclusively for All-Access members from The Savory Baker

WHY THIS RECIPE WORKS

Here you'll use our pizza dough made with bread flour. The dairy-free yet decadent sauce blends cashew-based ricotta with a spiced pumpkin mixture. (You can use whole-milk dairy ricotta, if you prefer.) After baking, you'll top the hot pizz...

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