Pear and portabello thin-crust pizza with spinach and vidalia onions
Pear and portabello thin-crust pizza (spelt flour, sea salt, herbs de Provence) with spinach and vidalia onions (salsa, garlic, macadamia butter, evoo/flax oil, nutritional yeast, corn meal).
1 tablespoon herbs de Provence
3 cups of spelt flour
1 cup of warm water
1 teaspoon of sea salt
1 tablespoon of yeast
1 tablespoon of vegetable oil
Corn meal (for the pan or stone)
2 pears cored and sliced.
3 mushrooms cleaned and sliced.
6 cups of baby spinach
1 vidalia onion sliced
1/2 cup of nutritional yeast
1 tablespoon of extra virgin olive oil/flax oil
1 tablespoon of macadamia nut butter
sea salt to taste
1/2 cup of salsa
2 comments:
I had to acquire a taste for thin-crust pizza, but once I did, I never looked back. Looks yummy.
Thanks, UV. I grew up with thin-crust and I had to acquire the taste for pan pizza (for all the hoopla about Chicago-style pan pizza, most places serve thin-crust).
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