Pureed winter squash replaces tomato sauce on this scrumptious vegan pizza. Simply topped with red onion, olives, basil, and vegan cheese, you can pull this vegan meal together in minutes. Make or stock up on your favorite vegan pizza crusts and keep them in your freezer for quick and easy fixing. For a tasty change, scatter pizza with thinly sliced peppers, mushrooms, shaved leeks, and vegan pepperoni.
Simple Winter Squash Pizza
- 1 (9- to 10-inch) ready to bake pizza crust
- 1 cup cooked winter squash (acorn, butternut, or pumpkin)
- 2 to 4 tablespoons vegetable broth
- Salt and freshly ground black pepper to taste
- 1/2 cup shaved red onion
- 1 cup sliced olives
- 8 to 10 fresh basil leaves, finely sliced
- 1 to 2 cups crumbled or shredded vegan cheese
- Preheat oven to 400 degrees F. If you have a baking or pizza stone, place it in the oven to preheat.
- Roll or stretch dough into a 9- to 10-inch circle and set aside. If you don’t have a baking stone, place dough on a large baking sheet.
- Puree winter squash, using just enough broth to make a thick, sauce-like consistency. Season with salt and pepper.
- Spread squash puree on pizza and top with remaining ingredients.
- Use a pizza peel or the back of a baking sheet to transfer pizza to the baking stone, if using.
- Bake for 12 to 15 minutes or until topping is bubbly and crust is lightly browned.
- Let pizza sit for 5 to 10 minutes before slicing and serving.