Butternut Squash Veggie Pizza
This ten-ingredient pizza is a delightful choice for late summer and fall gatherings. It features a creamy, savory-sweet butternut squash sauce as its vibrant base, complemented by broccolini, chickpeas, and onion for added texture, fiber, and plant-based protein. This healthy and simple dish is a fantastic plant-based meal that the whole family will enjoy. Don't miss out on this flavorful twist to your pizza night!
Instructions
- 1
Preheat oven to f (204 c) (400 degrees) and position a rack in the middle of the oven.
- 2
Add butternut squash (3 cup) and garlic (3 clove) to a baking sheet and drizzle with olive oil (1 tbsp) and a sea salt + black pepper (1 pinch). Toss to combine.
- 3
Bake for [15-20 minutes], or until all [butternut squash] is fork tender.
- 4
Transfer [butternut squash] and [garlic] to a blender or food processor with remaining olive oil (1 tbsp) and maple syrup (1 tbsp). Purée until creamy and smooth, adding more [olive oil] or a touch of [water] if it's too thick. The consistency should be creamy and spreadable (not pourable).
- 5
Taste and adjust seasonings as needed. Set aside.
- 6
Heat a large skillet over medium heat. Once hot, add olive oil (1 tsp), broccolini (1.5 cup), red onion (0.5 cup), cooked chickpeas (0.5 cup) (optional), sea salt + black pepper (1 pinch), and dried oregano (1 tsp). Sauté for [2-3 minutes], stirring frequently. Set aside.
- 7
Increase oven heat to f (218 c) (425 degrees).
- 8
Roll out store-bought pizza dough (6 ounce) into an even circle and transfer to a parchment-lined round baking sheet.
- 9
Top with ~ Butternut Squash Sauce (1 cup), veggies, and [chickpeas]. Sprinkle on a bit more [dried oregano] and vegan parmesan cheese (0.5 cup) (or [store-bought vegan mozzarella cheese]).
- 10
Transfer pizza to the oven, laying the pizza and parchment paper directly on oven rack (slide the baking sheet off so it can bake directly on the rack for a crispier crust). Bake for [13-18 minutes], or until crust edges are golden brown.
- 11
Slice and serve with remaining [vegan parmesan cheese], [dried oregano], and [red pepper flakes] (optional). Leftovers keep well for [2-3 days], though best when fresh.
Nutrition Facts
Per portion