Vegetable English Muffin Pizza Recipe

To make this vegetable English muffin pizza recipe (using our Dam Good® English Muffins) that we created in collaboration with Headwater Food Hub first grab a bag of your favorite sourdough Dam Good® English Muffin variety (we used vegan "Original White," and "Whole Wheat")!

Caramelized Butternut Squash & Shallots English Muffin Pizza Recipe

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 for Vegetable English Muffin Pizza:

1. Firstly, pre-heat the oven to 400 degrees (and defrost the Whole In The Wall Pesto).
2. Meanwhile, CARAMELIZE!
3. Then, 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. Next. reduce the heat to low and cook, stirring often, for 20 minutes or until soft.
5. ASSEMBLE!
6. Then, start with the pesto, then dollop cream cheese, followed by cartelized squash & shallots, finish with the mozzarella and kale.
7. Then, bake at 400 for 10-15 minutes.
8. Lastly, eat those Vegetable English Muffin pizzas!

Mushroom & Pesto English Muffin Pizza Recipe

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 for Vegetable English Muffin Pizza:

1. Firstly, pre-heat the oven to 400 degrees
2. Then, peel & dice the beets, then wrap in aluminum foil. Roast until soft - about 30 minutes.
3. Next, slice the top off the garlic, and wrap in aluminum foil. Splash with olive oil and roast.
4. Meanwhile, CARAMELIZE!
5. Then, melt 1 T of butter in a pan. Add the mushrooms with a dash of salt; sauté until browned.
6. Next, 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 these homemade vegetable English muffin pizzas!