Vegan Butternut Squash Pizza With Apples Pecans Recipes

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VEGAN PIZZA WITH APPLE, BUTTERNUT SQUASH AND CARAMELIZED ONIONS



Vegan Pizza With Apple, Butternut Squash and Caramelized Onions image

This satisfying cold-weather pizza from Chloe Coscarelli, the vegan cookbook author, makes a great main course, or it can be cut into pieces as an appetizer. The creamy white bean purée made by whizzing cannellini beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor makes this dish seem like a real treat, and the piles of caramelized onions, roasted butternut squash, apple and spinach finish it off beautifully. If you're a half-hearted vegan, consider sprinkling a handful of blue cheese over the top a few minutes before it's done baking. We won't tell.

Provided by Tara Parker-Pope

Categories     pizza and calzones, appetizer, main course

Time 2h

Yield 4 servings

Number Of Ingredients 16

1 (15-ounce) can cannellini or other white beans, rinsed and drained
1/4 cup olive oil
1 tablespoon lemon juice
2 cloves garlic
1/2 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons water
4 tablespoons olive oil
1 onion, thinly sliced
Sea salt
Freshly ground black pepper
2 cups butternut squash, peeled and cut into 1/2-inch cubes
1/2 cup spinach
1 apple, peeled and thinly sliced
Pizza dough (store-bought is fine, or make your own)

Steps:

  • Preheat oven to 375 degrees. Make the garlic white bean purée by blending the beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor. Add water, as needed, until a smooth consistency forms. Set aside. Can be made two days in advance.
  • In a large skillet, heat 2 tablespoons oil over medium-low heat and sauté onions until soft and lightly caramelized, about 15 minutes. Season generously with salt and pepper.
  • While the onions are cooking, toss remaining 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large-rimmed baking sheet and roast for 30 to 35 minutes until squash is fork-tender, turning once or twice with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees.
  • Prepare pizza. Brush a large-rimmed baking sheet (approximately 9 by 13 inches) with oil. Stretch homemade or store-bought pizza dough into a rectangle and fit it into the prepared baking sheet (You can also use a 14-inch or 16-inch round pizza pan if you have one). Spread a layer of the garlic white bean purée evenly over the rolled-out dough. (You may not want to use all of it.) On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil.
  • Bake at 450 degrees for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden. Let cool, slice and serve.

VEGAN BUTTERNUT SQUASH PIZZA WITH APPLES & PECANS



Vegan Butternut Squash Pizza with Apples & Pecans image

Who knew? Butternut squash makes a silky-smooth and full-flavored pizza sauce, and the perfectly creamy base for this fall-inspired pie. Scrumptious as is, but you can also make individual size pizzas and add gouda or mozzarella for the cheese-eaters and cooked, crumbled sausage for the carnivores. Win!

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 17

4 cups cubed butternut squash (approx 1/2 of a medium 3-pound squash)
2 tablespoons extra virgin olive oil
1 medium clove garlic (peeled)
1 tablespoon nutritional yeast flakes
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Pinch red pepper flakes
1/2 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
1 pound 16 ounces homemade or store-bought pizza dough (I like Trader Joe's garlic & herb crust for this recipe)
1 batch butternut squash sauce
2 medium apples (I like Granny smith; for the pizza photographed, I used a Jonagold and a Granny Smith, cored and thinly sliced)
1/2 small red onion (thinly sliced)
1/3 cup pecans (chopped)
2 tablespoons olive oil
A couple pinches of kosher salt or sea salt
A few leaves fresh thyme (optional)

Steps:

  • Preheat oven to 450 degrees Fahrenheit.
  • Make the sauce. Fill a large saucepan halfway full of water and set over high heat. Add butternut squash. Bring to a boil and cook until fork-tender, 6-7 minutes.
  • Drain squash in a colander and let cool for a couple of minutes. Add to the pitcher of a high-speed blender or the bowl of a food processor fitted with the S-blade. Add the remaining ingredients and puree until smooth. If the sauce needs to be thinned out a bit, add some more olive oil, about a teaspoon at a time.
  • Spread the dough into your desired shape and thickness on a cookie sheet or pizza stone. Add butternut squash sauce and spread with a spoon. Layer with apples, then onions, then pecans. Drizzle with 2 tablespoons olive oil and sprinkle a couple pinches of salt over the top.
  • Bake until the crust is golden and cooked through, the apples and onion are tender, and the pecans are toasted but not burned, about 10 minutes.
  • Top with fresh thyme if desired. Cut into wedges and serve.

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