This pizza uses a butternut squash sauce instead of your standard tomato base. This makes it easy to pair with holiday flavors. You can also try using acorn or honeynut squash, or even pumpkin if that is what you have on hand. I made the dough from scratch but you can use pre-made dough if you are pressed for time.
YIELDS
8 slices
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups squash, cubed
- 1 tbsp olive oil
- to taste salt & pepper
- 2 1/3 cup all purpose flour
- 1 packet instant yeast
- 3/4 tsp sea salt
- 1 1/2 tsp cane sugar
- 2 tbsp olive oil
- 3/4 cup warm water
- 2 tbsp red onions, chopped
- 2 tbsp vegan feta crumbles
- 2 tbsp scallions, diced
- 2 tbsp fresh cranberries
Directions
1. Preheat oven to 425°F. Coat squash in olive oil and season with salt and pepper. Roast for 25 minutes, or until it can be pierced with a fork.
2. While the squash is roasting, prepare the dough. Combine 1 cup of the flour with the yeast, salt, and sugar in a large mixing bowl and whisk together.
3. Stir in the oil and water with a rubber spatula.
4. Gradually add in the rest of the flour until an elastic, sticky dough ball forms.
5. Lightly coat your hands in olive oil and coat the dough ball in a thin layer. Set ball in a bowl and cover to sit and rise in a warm spot for 30 minutes.
6. Remove squash from oven (leave oven on at 425°F to bake the pizza) and add to a blender with 1 tbsp olive oil. Blend until smooth and spreadable. Set aside.
7. On a lightly floured surface, roll out your pizza dough.
8. Top dough with squash sauce, onions, scallions, cranberries, and vegan feta.
9. Bake for 12–15 minutes, until dough is crusty and brown. Remove from oven and serve.
Also by Lauren: Vegan Lemon Chickpea Picatta
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Photo: Lauren Sacerdote
