My name - Bianca - means "white" in Italian and "fair one" in French. And yes, I'm pretty pale thanks to my German-Scottish-Irish heritage (sorry, no Italian or French in the family tree ... I was named after Mick Jagger's ex-wife). As a word, "Bianca" or "Bianco" is pretty commonly used to describe white wines or creamy Italian dishes. But as a name, it's still a little rare. So whenever I see anything with "Bianca" on it, I have to buy it, drink it, or eat it.
When I stumbled on "Bianca Pizza with Tofu Boursin" in while flipping through a copy of The Complete Vegan Kitchen by Jannequin Bennett in Kroger, I knew I had to have the book just so I could make that dish. Tonight, I finally found the time to whip together a whole wheat pizza crust and the creamy Tofu Boursin topping:
This is supposed to be the vegan version of the Pizza Bianco, a white cheese pizza with garlic and olive oil but no tomato sauce. As a kid, it was my favorite kind of pizza, for obvious reasons. Though Bennett's version wasn't much like the one I remember, it was still delish.
The Tofu Boursin consists of cashews, tofu, garlic, lemon juice, and herbs. It reminded me more of ricotta cheese than the stringy mozzerella that once topped my favorite pie. Topped with fresh chives from Granny's herb garden and served with a side salad of baby spinach and cherry tomatoes, this made for a very satisfying meal. And thankfully, there's plenty of leftofvers!