You know the song, right?
What’s funny is that I honestly don’t even know the words to this song or even particularly like it that much, but when I had this idea I was like “That’s it, that’s totally what I’m making for my song-inspired recipe!”
Okay, let me just say……Merry Christmas eve eve eve you guys!!!!! I know you’re probably all super busy today, because I know how busy I am too, so I think I’ll keep this short. I have really mixed feelings about Christmas being here already and the holiday season being almost over; I’m excited of course, but then I’m kind of sad that it will be over soon, relieved that all the rush will be passed, slightly anxious about the unknowns of the new year, ready to make some mega healthy new year’s resolution foods, and crazy enough to be glad I have a whole year to plan for next year’s holiday season.
Clearly my mind is not a place you’d want to enter, but I’m sure you’re having at least one or two of these emotions right? You know what I’m thinking? I’m thinking pizza is a pretty darn good way to deal with certain life problems. Well, maybe not so much deal with them as forget them. Eghh, same difference.
So, obviously you don’t have to make this into a tree shape. In fact, this is one of my favorite pizza flavors that I make all year long. The only differences are that I’ve never added craisins before, I thought that would be a nice little festive touch, and then the pecans are something special I included for the holidays.
On the off chance that you don’t have dinner plans for your next meal, you should seriously make this pizza. It’s so incredible, like beyond words AMAZING! If you do already have food plans for the rest of the week though, or even the rest of the month, you should at least bookmark this, pin it, or tie a string around your finger to remember that you can’t move on with your life until you’ve tasted it. Who knew that pears and pizza could be so life-changing!
And a Partridge in a Pear Tree......Pizza (Vegan)
The classic Christmas Song gets turned into a delicious flavor-packed pizza!
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 1 cup water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 cups whole wheat flour
- 1 1/2 - 2 cups all-purpose flour
- 2 medium pears peeled and sliced
- 3 cloves garlic minced
- 1/2 medium red onion diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons coconut cream
- 1 cup cooked chickpeas mashed
- 3 ounces about 3/4 cup shredded vegan "mozzarella cheese" (optional)
- 1/4 cup nutritional yeast
- 1/3 cup pecans chopped
- 1/4 cup dried cranberries
Stir water, sugar, and yeast together until yeast is dissolved and allow to sit for about 5 minutes. Pour into a large mixing bowl and whisk in salt and oil until combined. Add whole wheat flour + 1 1/2 cups all purpose flour and mix until dough comes together. Turn out onto lightly floured surface and knead for a few minutes, adding a bit more flour until the dough pulls away from the surface. It should be smooth and resilient. Place in oiled bowl and cover, then place in warm place to rise until doubled in size.
While dough is rising, toast pecans. Put them in a small skillet and stir constantly over low heat for 3 - 4 minutes until very lightly browned and fragrant (nuts burn really fast so keep a close eye). Pour out onto separate dish and add pear, garlic, and onion to skillet.
Saute with olive oil over medium heat until softened, about 5 minutes. Add balsamic and cream and continue cooking for about 5 minutes until most of the liquid is evaporated. Season with salt and pepper then remove pan from heat. Stir in chickpeas then set pan aside and allow to cool while you assemble your pizza.
Heat oven to 375 degrees F (190 C) and line a tray with parchment or silicone mats. Roll the pizza dough out into a layer that's roughly 1/4 inch thick and free hand or use a print out picture of a tree to cut the dough into a tree shape (If you prefer, just roll it into a circle). Collect scraps from dough and re-roll to cut out your bird. Cut the dough into the shape of a partridge and set aside for a moment.
Top the tree shaped crust (or circle) evenly with half of pear mixture, then layer mozzarella, then the rest of pear mixture. Then top with nutritional yeast, pecans, and cranberries. Bake for 15 - 20 minutes until edges are golden and cheese is all melty and yum!
Remove from oven and cool for about 5 minutes, then slice and serve hot.