Stone Fruit Pizza Recipe

Ingredients

• ½ cup vegan butter, softened
• 1 teaspoon vanilla extract
• ½ cup cane sugar
• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon cornstarch
• ¼ teaspoon salt
• ¼ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
• 2 teaspoons agave or maple syrup (optional)
• Thinly sliced fruit for topping: ½ medium peach, 1 apricot, 1 plum

Prep

• Preheat your oven to 350°F. Line a pizza pan with parchment paper or grease it with oil. Set the pizza pan aside.
• In a large bowl combine the softened butter, vanilla, and sugar together and mix. You can use a stand mixer and hand mixer. Slowly add the flour, baking powder, baking soda, cornstarch, salt, and mix until well combined. Roll dough into a ball and place in your refrigerator for 20 minutes to chill.
• Take your dough out and roll it into a large circle, similar to a pizza. The thinner you roll the dough out the crispier the crust will be, and the thicker the pizza the softer the crust will be. Bake the crust for 13 minutes until golden brown (thinner crust will cook faster).
• Take the crust out of the oven and allow it to completely cool. Once cooled, top with Unsweetened Plain Cashewmilk Yogurt (mixed with 2 teaspoons of syrup if you want to sweeten it). Add additional yogurt if needed. Just keep in mind that once you add the fruit the yogurt will spread slightly, so be careful not to add to much. Top your fruit pizza with the sliced peaches, apricots, and plums. Slice, serve, and enjoy within 2 hours.
• For a Fall Fruit Pizza, replace summer fruit with apples, pears, or persimmons.