Arugula, Pear, and Balsamic Pizza With Almond Crust
Marley Ficalora gets creative in his Produce Shopping Challenge with oatmeal and almond crust pizza topped with arugula, pears, onions, tomatoes and a balsamic glaze.
Soy Free
All of our recipes are oil free and vegan.
Yield: 2 servings
What You'll Need
2 ¼ cups water
½ cup rolled oats
½ cup roasted almonds
Baby arugula
Fresh basil leaves
2 Roma tomatoes, thinly sliced
1 can diced tomatoes
1 head of garlic
½ pear, sliced
¼ sweet onion, diced
Balsamic glaze for drizzling
Salt to taste
Pepper to taste
Dried oregano to taste
Earn your plant-based nutrition certificate
How to Make It
1 Add two cups of water to a pan and bring to a boil. Next add 1/2 cup of oats to the boiling water and cover, cooking on low until the oats absorb the water.
2 Add the ½ cup almonds to the blender with a ¼ cup water and blend until you have almond butter. Add the almond butter to the pan with the cooked oats and stir until they’re blended together.
3 Take the oatmeal almond batter and spread into a thin pizza shape on a sheet of parchment paper. Place the crust in oven at 450 F degrees and bake until crispy.
4 Next add your head of garlic into the oven to bake along side your pizza crust.
5 While the pizza crust and garlic are baking, add the diced tomatoes to a blender with salt, pepper, dried oregano and some fresh basil to taste. Pulse until you get a smooth tomato sauce.
6 When the pizza crust is finished, remove from the oven and spread the tomato sauce on top.
7 Once the garlic is soft to the touch and the skin resembles lightly browned parchment, remove from the oven. Peel and chop a couple cloves of the garlic and add that to the pizza along with fresh basil leaves, sliced Roma tomatoes, sliced sweet onion, and sliced pear.
8 Place the pizza back into the oven for another few minutes to warm up the toppings. Remove from the oven then top with fresh arugula, a pinch of salt and a drizzle of balsamic glaze. Slice and enjoy!
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