The flexitarian prescription

I’ve never been a fan of melted cheese. I know, I know. It’s like not liking ice cream (which I never have) or movie theater popcorn (no comment, and Eric, if you’re reading this you can just keep your comments about my sometimes affliction for the puffy snack to yourself). But, while I have never liked melted cheese—even as a kid I always asked for pizza w/o cheese, burgers nor cheeseburgers, and macaroni and cheese? Forget it. Never. Bleck … BUT. I love cheese … have always been a fan of sharp, pungent cheeses, just not melted ones. And so, making a pizza at home that doesn’t include shredded mozzarella is no stretch whatsoever. And the flavors and textures of the vegan ricotta and vegan slices of fresh mozzarella are divine so who needs the other stuff? Caveat, I do use dairy Gorgonzola… not much, but it’s there all the same. What can I say. It’s the “flex” in my flexitarian lifestyle.

Almost Vegan Pear & Gorgonzola Pizza

PREP TIME: 15-20 minutes | COOK TIME: 15020 minutes, 450 degree oven

• One package of pre-made pizza dough/crust of your choosing (we like Weewalka)
• ½ to 1 cup Toffuti’s Better Than Ricotta, vegan cheese
• 1 can artichoke hearts
• 1 almost ripe pear
• 3-4 Tbsp Gorgonzola crumbles**
• 3-4 Tbsp walnuts

Bonus … for the second side of your pizza, or hell, why not just make two!

• 5-6 Tbsp vegan pesto sauce (open link for recipe)
• 1 can artichoke hearts, cut into quarters
• 5-6 sundried tomatoes, chopped
• Fresh mushroom sliced, optional
• Mykos vegan mozzarella, sliced or torn
• Fresh basil, chopped or torn (add after pizza is cooked)

Just assemble ingredients in order, adding a little more or a little less depending on your preference. Bake according to the dough’s direction but generally 15-20 minutes for a thin crust pizza. Add fresh basil to the Margherita side and TONS of arugula to the pear side before serving. Enjoy!