Thin Crust Pizza with Butternut Squash, Spinach and Caramelized Pear by @plantbased.traveler
@VeganChefRon on youtube
Pizza dough for 1 medium size pizza *
1 cup butternut squash, diced
1 pear, sliced
1 cup of fresh spinach
Salt to taste
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
Preheat oven to 500 F/250 C.
Melt vegan butter in a sauce pan. Whisk in tapioca flour, stir for 30 seconds, then add oat milk. Whisk in remaining ingredients and keep stirring until you have a gooey bubbly cheese sauce.
In a non stick skillet, caramelize pear slices from both sides with a drizzle of olive oil and set aside.
In the same pan, sauté butternut pieces until they have softened. Use more olive oil or a splash of water/veggie broth for that. At the end add spinach and season with salt.
Fry sage leaves with a bit of olive oil on low heat until crispy (about 1 minute) and set aside.
Roll out pizza dough to desired shape and thicknesses, top generously with cheese sauce, and decorate with caramelized pear, butternut, spinach and chopped pecans.
Bake for about 10-12 minutes or until crust is golden.
Top with fried sage and enjoy!
*I used a homemade whole wheat dough. Store any leftover cheese sauce in the fridge. It will thicken when it cools.