Creamy Butternut Squash and Brussels Sprouts Fall Pizza
Ingredients
- 1 plant-based pizza crust
- 1 1/2 cups diced butternut squash
- 10-12 brussels sprouts (peel leaves)
- 1/4 cup fresh sage
- 1 bag @FieldRoast Plant-Based Chao Creamery Creamy Original Shreds
- 2 tbsp olive oil, divided
- Neutral high heat oil
- Salt and red pepper flakes to taste
Preparation
Preheat the oven to 400˚F.
Peel and dice the butternut squash. Toss it in 1 tbsp olive oil and season with salt. Roast on a baking sheet until tender, about 30 minutes.
While the squash is roasting, peel the leaves from the brussels sprouts and toss them with the remaining olive oil and salt. Set aside.
In a small skillet, heat enough neutral high heat oil to coat the bottom of the pan. Once shimmering, add the sage leaves and fry for about 15 seconds. Transfer them to a paper towel and let them cool.
Remove the roasted squash from the oven and increase the oven heat to 425˚F.
Spread the plant-based pizza crust on a baking sheet.
Top the pizza crust with @FieldRoast Plant-Based Creamy Original Chao Shreds, roasted butternut squash, and brussels sprout leaves.
Bake the pizza in the preheated oven until the cheese is melty, about 15 minutes.
Remove the pizza from the oven and garnish it with the fried sage leaves and red pepper flakes (optional).