Autumn Butternut Kale Pesto Pizza on Whole Wheat Crust
This autumn butternut pizza boasts fall flavors with sage, kale, and winter squash served on an earthy 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
Tried this recipe?Let us know how it was!