A yummy vegan pizza that doesn’t require gross soy cheese! And another recipe inspired by TheKitchn.
1 batch whole wheat honey pizza dough
1 small butter nut squash, halved and deseeded
1 small head radicchio, sliced (about 1 1/2-2 cups)
1 1/2 cups fresh baby arugula
1/3 cup raw walnuts
1/3 cup chopped fresh parsley
1/4 cup extra virgin olive oil
Juice of half a lemon
4 cloves garlic
1 tsp sea salt
1/4 tsp black pepper
1/4 tsp white pepper
- Preheat oven to 400 degrees
- Sprinkle 1/2 tsp sea salt and 1/8 tsp black pepper onto butternut squash halves and place 1 full clove of garlic into each of the crevices of the squash where the seeds have been removed
- Bake at 400 degrees for 25-30 minutes
- For the pesto, combine arugula, walnuts, olive oil, 2 cloves garlic, 1/2 tsp sea salt and the white pepper in a food processor and pulse until creamy
- Then, in a mixing bowl, stir together radicchio, parsley, lemon juice, 1/8 tsp black pepper
- When squash is done, roll out pizza dough onto a baking sheet and reduce oven heat to 350 degrees
- Cook pizza dough for 10 minutes at 350 degrees
- Remove from oven, top with a layer of butternut squash, then layer the pesto on top
- Cook for an additional 5-7 minutes
- Remove from heat, top with radicchio mix and serve
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