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.
I love pizza and make it for dinner every Saturday. This recipe is a tasty way to incorporate vegetables and whole grains into your diet. I also enjoy cooking with seasonal ingredients which I incorporated into this recipe. As with all of my recipes, I encourage you to make adaptations and substitutions to incorporate your favorite foods and to suit the flavors of your palette. Enjoy!
Autumn Butternut Kale Pesto Pizza on Whole Wheat Crust
Equipment
- Pizza Pan
- cutting board
- Chef's Knife
- Medium skillet
Ingredients
- Whole wheat crust or store bought pizza crust
- 2 Tbsp olive oil divided
- 1 leek thinly sliced white and green parts
- 8 oz oyster mushrooms torn into bite size pieces
- 1/2 cup sage kale pesto
- 12 – 15 butternut rounds thinly sliced
- Violife vegan parmesan shaved for serving
- Handful of fresh sage leaves for serving
- salt and pepper to taste
Pesto Ingredients
- ½ cup fresh sage leaves
- 3 cups kale destemmed
- 2 sun-dried tomatoes
- 1 clove garlic
- 1 ½ Tbsp walnuts
- juice of ½ lemon
- ¼ cup olive oil
- salt and pepper to taste
Instructions
- Follow my whole wheat pizza crust recipe or use a store bought crust
- Preheat the oven to 450°
- In a food processor combine all the pesto ingredients except for oil until roughly chopped
- Drizzle in oil slowly as the food runs until combined; set pesto aside
- 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
- Roll out pizza crust until about a ¼” thick
- Brush dough with ½ Tbsp of olive oil
- Spread ½ cup of pesto over the dough
- Top pizza with leeks, butternut rounds and mushrooms
- Drizzle remaining oil over the pizza toppings and crust; salt and pepper to taste
- Bake for 15 – 18 minutes until toppings are cooked through and crust is starting to brown
- Remove from oven and shave Violife vegan mozzarella over the top and top with fresh sage leaves
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.