Butternut Squash Veggie Pizza

Ingredients

SAUCE

• 3 cups butternut squash (cubed*)

• 3 cloves garlic (whole // skin removed)

• 2 Tbsp olive oil (divided)

• 1 pinch sea salt + black pepper

• 1 Tbsp maple syrup

PIZZA

• 1 1/2 cups broccolini (chopped // large stems removed)

• 1/2 cup red onion (chopped)

• 1/2 cup cooked chickpeas (rinsed and thoroughly dried // optional)

• 1 pinch sea salt + black pepper

• 1 tsp dried oregano

• 6 ounces store-bought pizza dough 

• 1 cup Butternut Squash Sauce 

• 1/2 cup vegan parmesan cheese or store-bought vegan mozzarella cheese*

FOR SERVING optional

• Vegan parmesan cheese

• Red pepper flakes

Instructions

• Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.

• Add cubed butternut squash and peeled garlic cloves to a baking sheet and drizzle with half of the olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and a pinch each salt and pepper. Toss to combine.

• Bake for 15-20 minutes, or until all squash is fork tender.

• Transfer squash and garlic to a blender or food processor with remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and maple syrup. 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).

• Taste and adjust seasonings as needed. Set aside.

• Heat a large skillet over medium heat. Once hot, add 1 tsp oil, broccolini, onion, chickpeas (optional), salt and pepper, and oregano. Sauté for 2-3 minutes, stirring frequently. Set aside.

• Increase oven heat to 425 degrees F (218 C).

• Roll out pizza dough into an even circle and transfer to a parchment-lined round baking sheet (or similarly-shaped object).

• Top with ~ 1 cup sauce (you will have leftover sauce, which you can reserve for other pizzas // amount as original recipe is written // adjust if altering batch size), veggies, and chickpeas. Sprinkle on a bit more oregano and vegan parmesan cheese (or vegan mozzarella).

• 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.

• Slice and serve with remaining parmesan cheese, dried oregano, and red pepper flakes (optional). Leftovers keep well for 2-3 days, though best when fresh.

Notes

*The best way to cube butternut squash is to start with a large, very sharp knife, cutting off the top and bottom ends. Then cut in half where the small, cylinder shape and round, bulb-shape meet. Use knife to carefully remove skin. Then remove any seeds with spoon or ice cream scoop. Cut into small cubes and proceed with recipe as directed.