Please note that English muffin orders are shipped Monday-Wednesday and should be placed before 3:00pm EST for same or next day shipment.

Headwater Food Hub Dam Good™ English Muffin Pizzas Recipe

To make Headwater Food Hub’s “Dam Good™ English Muffin Pizzas” recipe, first grab a bag of your favorite sourdough Dam Good™ English Muffin variety (they used vegan ‘Original White,’ and ‘Whole Wheat’)!

Caramelized Butternut Squash & Shallots Pizzas

What you'll need:
  • 2 Dam Good™ English Muffins, halved
  • 1 Package of organic Martin Farms Fresh Cut Squash (or cube your own)
  • Jones Family Farms Mozzarella; sliced
  • 4 T Jones Family Farms Kuyahoora Cream Cheese
  • 1 Shallot - sliced
  • 3 Oz of Whole In The Wall Spinach Parmesan Pesto
  • 1 T Brown Sugar
  • 2 T Butter
  • 2 Kale Leaves; shredded
  • Sage; fresh or dried
Steps:
  1. Pre-heat the oven to 400 degrees (and defrost the Whole In The Wall Pesto)
  2. Meanwhile, CARAMELIZE!
  3. Add 2 T of butter to a pan on medium heat, add the pre-cubed butternut, diced shallots, and 1 T of brown sugar or maple syrup.
  4. Reduce heat to low and cook, stirring often, for 20 minutes or until soft.
  5. ASSEMBLE!
  6. Start with the pesto, then dollop cream cheese, followed by cartelized squash & shallots, finish with the mozzarella and kale.
  7. Bake at 400 for 10-15 minutes.
  8. Eat those Dam Good™ pizzas
Mushroom & Pesto Pizzas

What you’ll need:
  • 2 Dam Good™ English Muffins, halved
  • 2 Beets, peeled & cubed (we used Cylindra Beets)
  • 1 Head of garlic, roasted
  • 3 Oz Whole In The Wall Spinach Parmesan Pesto
  • 3 or 4 Baby Bella Mushrooms, sliced and caramelized
  • 1 T Butter
  • Jones Family Farms Mozzarella Cheese, sliced
  • 2 Kale leaves, shredded
  • This is so good topped with pickled jalapeños or other spicy stuff!
Steps:
  1. Pre-heat the oven to 400 degrees
  2. Peel & dice the beets, then wrap in aluminum foil. Roast until soft - about 30 minutes.
  3. Slice the top off the garlic, and wrap in aluminum foil. Splash with olive oil and roast.
  4. Meanwhile, CARAMELIZE!
  5. Melt 1 T of butter in a pan. Add the mushrooms with a dash of salt; sauté until browned.
  6. Combine roasted beets & garlic with pesto in a blender or food processor. Add water to thin as needed starting with 1 t at a time
  7. ASSEMBLE!
  8. Start with the pesto, then add mushrooms. Top with cheese, and kale. Bake at 400 for 10-15 minutes, and enjoy!
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