Ingredients: SAUCE 3 cups butternut squash, cubed 3 cloves garlic, whole, skin removed 2 Tbsp olive oil Pinch sea salt + black pepper 1 Tbsp maple syrup PIZZA 1 1/2 cups broccolini 1/2 cup chopped red onion 1/2 cup cooked chickpeas Pinch sea salt + black pepper 1 tsp dried oregano 170 grams store-bought pizza dough 1 cup Butternut Squash Sauce (recipe above) ½ cup feta cheese 1 beaten egg FOR SERVING Red pepper flakes Instructions 1. Preheat oven to 205 C. 2. Add the cubed butternut squash and garlic cloves to a baking sheet and drizzle with 1 tbsp olive oil and a pinch each salt and pepper. Toss to combine. 3. Bake for 15-20 minutes, until all the squash is fork tender. 4. Transfer the squash and garlic to a blender with remaining 1 Tbsp olive oil 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. 6. Heat a large skillet over medium heat. Once hot, add 1 tsp oil, broccolini, onion, chickpeas, salt and pepper, and oregano. Sauté for 2-3 minutes, stirring frequently. Set aside. 7. Increase oven heat to 218 C. 8. Roll out pizza dough into an even circle and transfer to a parchment-lined round baking sheet. 9. Top with ~ 1 cup sauce (you will have leftover sauce, which you can reserve for other pizzas), veggies, and chickpeas. Sprinkle on a bit more oregano and feta cheese. Brush the crust with egg wash. 10. Transfer pizza to the oven. Bake for 13-18 minutes until crust edges are golden brown. 11. Slice and serve with remaining parmesan cheese, dried oregano, and red pepper flakes.
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