pear and arugula thin crust pizzas (gf)

Plant-based goes gourmet without oil or processed vegan cheese or even gluten!

There are three things to know about this recipe. These aren’t execution tips but origin story details — because I love knowing how a recipe came about. If you don’t, no hard feelings, go ahead and scroll to the recipe.

First, on Fridays, we do a handheld meal. Maybe a burger, taco, wrap, or pizza. It’s a little celebration and feels exciting and carefree. You know, weekend-y. You’ve probably seen this in my weekly meal plan template.

Second, I was recently the victim of the Costco phenomenon. You may have also experienced this very privileged atrocity. It’s when you buy 20 pears and only need three.

I lugged the bags into my house and came to terms with the fact that I bought twenty pears and only needed three.

After a kale/pear salad number, I was left with a ton of (about 17) pears. And they started fading and fading fast with soft spots and stains of discoloration. I panicked! Pears were now the muse for whatever I was cooking for dinner — as well as dessert and breakfast the next day!

Third, artisanal pizzas make me weak in the knees. Even after ditching cheese and oil, I still marvel at gourmet pizzas with their balsamic glazes, epicurean pairings, and flouncy garnishes.

Fourth (a bonus fact), I refuse to have culinary FOMO. Despite my dietary preferences and principles, I will not miss out on beautiful, elegant, saucy, drool-worthy, gourmet fare.

To recap, it’s handheld Friday, I have an excess of pears, I’m smitten with fancy pizza, and I refuse to miss out.

So it seemed there was only one solution. PIZZA!

Upscale pizza with pear, balsamic reduction, arugula, and cashew spiked hummus was on the menu for dinner.

The dough of choice was my signature gluten-free pizza dough.

This pizza dough is from Plant-Based Delicious and has many uses —pot pie topping, pie crust, mini tart pastry. It comes together quickly and is easier than a homemade wheat-based dough. That said, if you prefer homemade dough or store-bought whole-grain dough, it will work fine too! I suggest making a similar-dimension crust.

I made a how-to video on how to roll out the dough when I shared the Holiday Mushroom Tarts. The method is the same it’s just the size that changes.

The recipe procedure looks a bit long but it’s mostly thorough instruction on how to roll out the dough.

I hope you love it as much as we do!

Ashley