I just invented a great lunch – all on an english muffin. This isn’t your ordinary english muffin pizza either – it’s cheese less – well, sort of. The mozzarella is rice cheese and the pesto is dairy-free, all thanks to the conveniences of my local supermarket. The butternut squash puree was leftover from our dinner last night, and as I was deciding what to eat for lunch, I realized I could use it as a sauce on an english muffin…pizza! I put it in the toaster oven on the highest setting and added just a smudge of the dairy-free pesto on top of both sides. This is definitely a lunch I’ll be making again!
What you’ll need
- English muffin (whatever kind you like)
- Butternut squash puree (just steam until soft and mash)
- Go Veggie! Rice Cheese Mozzarella Shreds
- Dairy-free Pesto (sold at Whole Foods)
Put everything but pesto on the english muffins. Toast on the almost highest setting. Once finished, spread about 1/4 tsp. of the pesto on each side of the english muffin. Enjoy!