By anotherveganfoodblog.com
Autumn Butternut Sage Kale Pesto Pizza
12 steps
Prep:20minCook:18min
This earthy autumn pizza is healthy and boasts the best ingredients fall has to offer. My sage kale pesto recipe uses seasonal ingredients to amplify the flavor of the pizza. The sage, kale, and walnuts pair nicely with the sweet butternut squash and woody mushrooms. Everything grounds together on a healthy whole wheat crust, which adds to the earthy element to the recipe. Once baked, the pizza is topped with Violife vegan parmesan and fresh sage leaves.
Updated at: Thu, 17 Aug 2023 00:04:29 GMT
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Ingredients
4 servings
Pizza Ingredients
Whole wheat pizza crust
or store bought
2 Tbspolive oil
divided
1leek
thinly sliced white and green parts
8 ozoyster mushrooms
torn into bite size pieces
Sage kale pesto
12 roundsbutternut
thinly sliced
vegan parmesan
shaved, for serving
fresh sage leaves
for serving
salt
to taste
pepper
to taste
Pesto Ingredients
Instructions
Step 1
Follow my whole wheat pizza crust recipe or use a store bought crust
Step 2
Preheat the oven to 450°
Step 3
In a food processor combine all the pesto ingredients except for oil until roughly chopped
Step 4
Drizzle in oil slowly as the food runs until combined; set pesto aside
Step 5
In a medium skillet over medium heat warm ½ Tbsp of olive oil and saute leeks until soft and beginning to brown; about 5-7 minutes
Step 6
Roll out pizza crust until about a ¼” thick
Step 7
Brush dough with ½ Tbsp of olive oil
Step 8
Spread ½ cup of pesto over the dough
Step 9
Top pizza with leeks, butternut rounds and mushrooms
Step 10
Drizzle remaining oil over the pizza toppings and crust; salt and pepper to taste
Step 11
Bake for 15 - 18 minutes until toppings are cooked through and crust is starting to brown
Step 12
Remove from oven and shave Violife vegan mozzarella over the top and top with fresh sage leaves
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