Author Notes
This is a non-traditional, vegetarian pizza recipe that will be sure to knock you and your pizza loving friends socks off! —Tyler Robb
Ingredients
- Whole Wheat Pizza Dough
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1 tablespoon
Dry-active yeast
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1 tablespoon
Granulated Sugar
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1 cup
warm water
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1/4 cup
Olive Oil
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4 cups
Whole wheat flour
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1 1/2 teaspoons
kosher salt (fine grain)
- Butternut Squash Sauce
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1/2 cup
Celery ( chopped )
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1/2 cup
carrots ( chopped )
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1 cup
Red Onion ( diced )
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2
Butternut Squash (peeled, seeded, and diced)
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2 tablespoons
Vegetable oil
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1/2 cup
Apple-cider Vinegar
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1 tablespoon
Honey
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1 1/2 cups
Heavy Cream
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to taste
Kosher Salt
Directions
- Whole Wheat Pizza Dough
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Stir yeast and sugar into warm water in a large bowl; set aside until liquid starts to bubble and foam, 5 to 10 minutes. Mix in oil. Add flour and salt, stirring until dough is smooth; stir in more flour as needed.
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Knead dough on a lightly floured surface for about 5 minutes and place in a large bowl; cover bowl with a damp towel. Allow dough to rise for 20 to 30 minutes. Place dough on a pizza stone and roll out with a rolling pin. ( and if you don't have a pizza stone, get one. or just rolled the dough into whatever shape pizza you feel comfortable with.)
- Butternut Squash Sauce
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In a large sauce pan heat oil and add carrots, celery, red onion, and butternut squash and cook until caramelized.
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Add honey. Deglaze with apple cider vinegar and while constantly stirring add the heavy cream.
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Let simmer on low heat for 20 minutes.
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Blend ingredients together until sauce consistency. ( I prefer and immersion blender or stick blender).
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Add salt to taste
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I topped mine with charred Collard greens, Havarti cheese, portabello mushrooms and garnished with freshly cracked black pepper, but feel free to spice yours up any way you want.
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