One of my favorite summery comfort meals is this pan-grilled seasonal fruit & treenut cheese pizza. It’s 100 percent plant-based … and 100 percent yum!

Ingredients

Using a pan-grill adds a delicious smokiness to this pizza. If you prefer, you can do it on an outdoor grill too, of course. All of the ingredients—grilled fruit, treenut cheese, balsamic reduction, fresh basil, roasted pistachios, and microgreens—work together to create magic. Plus, this flatbread-style pizza sneaks in a “secret” ingredient: sesame seeds. You’ll sprinkle them onto the pizza crust dough when grilling for added crunchiness!

Time-saving tips

To save time, pick up pre-made pizza dough, if you like. Full disclosure: I’m a lazier cook in the summer and often pick up ancient grain pizza dough from Whole Foods Market. Luckily, it doesn’t taste like a shortcut! While you’re there, look for microgreens (I use Upward Farms’ Spicy Microgreens) and soft treenut cheese (I like Treeline’s Dairy Free Soft French-Style Treenut Cheeses).

Grill the fruit first

Before you make the pizza, be sure you’ve prepped the fruit. You’ll want to pan-grill (or grill) your fruit pick—I suggest sliced fresh figs, apricots or peaches—either right beforehand—or even a day in advance. If you make this pizza in fall or winter, apples and pears work great, by the way.

Enjoy it

Then once you’ve got your grilled fruit, this pan-grilled seasonal fruit & treenut cheese pizza recipe takes just minutes to fix. Pan-grill the dough into a crust, topping with the grilled fruit and treenut cheese while grilling. Then slice and finish topping with balsamic reduction, basil, pistachios, and microgreens. In other words, grill it, top it, and indulge. Are your tastebuds ready for this savory, sweet and salty treat? (Just say yes!)

pan-grilled seasonal fruit & treenut cheese pizza

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• Author: Jackie Newgent
• Yield: 2 servings 1x
• Diet: Vegan

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Description

One of my favorite summery comfort meals is this pan-grilled seasonal fruit & treenut cheese pizza. It’s 100 percent plant-based … and 100 percent yum! Using a pan-grill adds a delicious smokiness to it. If you prefer, you can do it on an outdoor grill too, of course. All of the ingredients—grilled fruit, treenut cheese, balsamic reduction, fresh basil, roasted pistachios, and microgreens—work together to create magic.

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Ingredients

Units USM Scale 1x2x3x

• 1 serving seasonal fruit, such as 3 fresh figs or apricots or 1 peach, sliced
• 1 1/2 tablespoons extra-virgin olive oil, divided
• Pinch of sea salt
• Pinch of freshly ground black pepper
• 8 ounces (227 grams) whole grain or ancient grain pizza dough, room temperature
• 1 1/2 teaspoons toasted sesame seeds
• 2 1/2 ounces (70 grams) soft treenut cheese, such as cashew cheese, divided
• 2 teaspoons organic balsamic reduction or glaze (see recipe below)
• 2 tablespoons small fresh basil leaves
• 2 tablespoons roasted salted pistachios, roughly chopped
• 1 handful (about 1/4 cup) microgreens

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Instructions

1. Heat a grill-pan (or grill) over medium-high. Brush fruit with 1 tablespoon of the olive oil. Grill fruit slices on both sides until grill marks form, about 5 minutes total. Sprinkle with salt and pepper. Transfer fruit to a plate. Remove grill-pan from the heat.*
2. Rub dough with remaining 1 1/2 teaspoon olive oil. On a large cutting board, press out dough to about 9- by 8-inch (23- by 20-centimeter) rectangular/flatbread shape.
3. Replace grill-pan over medium heat. Transfer dough to the grill-pan. Immediately sprinkle with the sesame seeds. Grill until the top of the pizza dough is puffy and the bottom has rich grill marks, about 7 to 8 minutes.
4. Flip pizza crust over. Immediately top with half of treenut cheese in several dollops using a fork; arrange the grilled fruit on top; and dollop with the remaining treenut cheese. Grill until the bottom of the pizza has rich grill marks, about 5 minutes.
5. Transfer to a cutting board. Cut into 3 or 4 slices. Drizzle with the balsamic reduction and top with basil, pistachios, and microgreens. Serve while warm.

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Notes

Tip: To make organic balsamic reduction, add 1/2 cup (120 milliliters) organic balsamic vinegar to a small saucepan over medium heat. Simmer to desired syrupy consistency (reduced to about 2 to 3 tablespoons), about 8 to 10 minutes. Store in a jar until ready to use. Any remaining balsamic reduction can be stored in the fridge for several weeks.

*Hint: Fruit can be grilled in advance, chilled, and brought back to room temperature before pizza prep.

• Category: main dish, one-dish meal
• Method: pan-grilled
• Cuisine: Mediterranean, Italian

Nutrition

• Serving Size: 1/2 pizza
• Calories: 620
• Sugar: 20g includes 2g added sugars
• Sodium: 760mg
• Fat: 32g
• Saturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 75g
• Fiber: 11g
• Protein: 20g
• Cholesterol: 0mg

Looking for other pan-grilled or grilled delights? Try my s’mores-style plant-based caprese (see recipe HERE), anytime arugula and grilled grape salad (see recipe HERE), or grilled fig salsa with whipped avocado & baked tortilla crisps (see recipe HERE).