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Cauliflower Crust Pizza with MorningStar Farms® Italian Sausage Style Crumbles, Shishito Peppers and Fresh Burrata

Servings: 8-10

Ingredients

Tomato Spread

  • 2 Tbsp. Extra virgin olive oil
  • 1 ea. Medium onion, diced
  • 1 clove Garlic, minced
  • 8 ea. or 1 lb. Small heirloom tomatoes or any variety of ripe tomatoes, chopped
  • ¼ cup Honey
  • ¼ cup Apple cider vinegar
  • as needed Water
  • as needed Kosher salt
  • as needed Ground black pepper

Chili Oil

  • ¼ cup Extra virgin olive oil
  • 2 tsp. Thai bird chilies, crushed or minced or a chili paste
  • 1 tsp. Fresh oregano leaves, chopped
  • ½ tsp. Fresh thyme, chopped
  • 1, 14-in. crust Cauliflower pizza crust, pre-made
  • as needed Tomato Spread
  • ½ lb. Burrata cheese, fresh, ¼-in. slices or sub vegan mozzarella
  • 8 oz. MorningStar Farms® Italian Sausage Style Crumbles
  • 3 ea. Shishito peppers, roasted, stemmed and chopped
  • as needed Chili Oil
Ingredients

Ingredients

Tomato Spread

  • 2 Tbsp. Extra virgin olive oil
  • 1 ea. Medium onion, diced
  • 1 clove Garlic, minced
  • 8 ea. or 1 lb. Small heirloom tomatoes or any variety of ripe tomatoes, chopped
  • ¼ cup Honey
  • ¼ cup Apple cider vinegar
  • as needed Water
  • as needed Kosher salt
  • as needed Ground black pepper

Chili Oil

  • ¼ cup Extra virgin olive oil
  • 2 tsp. Thai bird chilies, crushed or minced or a chili paste
  • 1 tsp. Fresh oregano leaves, chopped
  • ½ tsp. Fresh thyme, chopped
  • 1, 14-in. crust Cauliflower pizza crust, pre-made
  • as needed Tomato Spread
  • ½ lb. Burrata cheese, fresh, ¼-in. slices or sub vegan mozzarella
  • 8 oz. MorningStar Farms® Italian Sausage Style Crumbles
  • 3 ea. Shishito peppers, roasted, stemmed and chopped
  • as needed Chili Oil

Directions

1. For the Tomato Spread: In a sauté pan on medium heat, add oil, onion and garlic. Sauté until soft and translucent, about 5-6 minutes. Add the tomatoes and all of their liquid into the sauté pan and lower the heat. Stir in the honey and vinegar (and about a ¼ cup of water if needed to thin the mixture). Cook on low heat for 30 minutes or until all of the liquid evaporates, stirring occasionally so it does not burn. Season to taste.
2. For the Chili Oil: Whisk all ingredients together and set aside for service.
3. To assemble the pizza: Preheat oven to 425° F. Parbake the pizza crust for 3-5 minutes. Remove from oven, cool and top with a thin layer of the tomato spread. Layer on the burrata slices and sprinkle the sausage style crumbles and peppers on top. Place back into the heated oven and cook for 5-8 minutes, until heated through and cheese is bubbly.
4. To serve: Remove the pizza from the oven and drizzle with the Chili Oil before slicing.

Directions

Directions

1. For the Tomato Spread: In a sauté pan on medium heat, add oil, onion and garlic. Sauté until soft and translucent, about 5-6 minutes. Add the tomatoes and all of their liquid into the sauté pan and lower the heat. Stir in the honey and vinegar (and about a ¼ cup of water if needed to thin the mixture). Cook on low heat for 30 minutes or until all of the liquid evaporates, stirring occasionally so it does not burn. Season to taste.
2. For the Chili Oil: Whisk all ingredients together and set aside for service.
3. To assemble the pizza: Preheat oven to 425° F. Parbake the pizza crust for 3-5 minutes. Remove from oven, cool and top with a thin layer of the tomato spread. Layer on the burrata slices and sprinkle the sausage style crumbles and peppers on top. Place back into the heated oven and cook for 5-8 minutes, until heated through and cheese is bubbly.
4. To serve: Remove the pizza from the oven and drizzle with the Chili Oil before slicing.

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