Thin Crust Pizza with Butternut Squash, Spinach and Caramelized Pear
Ingredients
- Pizza dough for 1 medium size pizza
- 1 cup butternut squash, diced
- 1 pear, sliced
- 1 cup fresh spinach
- Olive oil
- Salt to taste
Optional
- A few chopped pecans
- 5-6 sage leaves
White cheese sauce
- 2 tbsp vegan butter
- 2 tbsp tapioca starch
- 1 cup extra creamy oat milk
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1 tsp apple cider vinegar
- Generous pinch of salt
Preparation
Preheat oven to 500 F or 250 C.
Melt vegan butter in a saucepan. Whisk in tapioca flour and stir for 30 seconds, then add oat milk. Whisk in the remaining ingredients and stir until the sauce is gooey and bubbly.
Caramelize pear slices in a nonstick skillet with a drizzle of olive oil on both sides and set aside.
In the same pan, sauté butternut squash pieces until softened, using more olive oil or a splash of water or vegetable broth. Add spinach at the end and season with salt.
Fry sage leaves in a bit of olive oil on low heat until crispy, about 1 minute, and set aside.
Roll out the pizza dough to the desired shape and thickness, top generously with cheese sauce, and decorate with caramelized pear, butternut squash, spinach, and chopped pecans.
Bake for 10-12 minutes or until the crust is golden.
Top with fried sage and enjoy.
Tips
Use homemade whole wheat dough for the pizza. Store leftover cheese sauce in the fridge; it will thicken when cooled.
