Saturday, February 23, 2008

Butternut Squash and Roasted garlic pizza

Last night I made the best vegan pizza ever. It had roasted butternut squash, roasted garlic, carmelized onions, Field Roast Apple Sage vegan sausage, and a tofu ricotta. I'm really sorry I didn't take a picture of this one. It was really good. I'll be making this again and again and again so I see a picture coming in the future. This recipe looks like a lot of work, but you can do it in parts and place various components in the fridge for later use and it comes together nicely.

A recipe of sorts:

Butternut Squash and Roasted garlic pizza

pizza dough (I like the recipes from Vegan with a Vengeance and The Vegan Lunchbox). Or you can use this one.
olive oil
1/2 butternut squash, cut into 1/2 in. cubes
1 head garlic
1 Field Roast Apple Sage Sausage, halved lengthwise and sliced
1 1/2 onion, sliced thinly
Tofu Ricotta (recipe from Vegan with a Vengeance - but I used 1 tsp dried basil instead of fresh)

Make tofu ricotta and set in refrigerator for flavors to meld.

Remove papery outside from the head of garlic and slice off the top of the garlic to expose the tops of the garlic cloves (See Lolo's pic from Vegan Yum Yum). Place on a piece of foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the foil tightly around the garlic with the ends meeting at the top of the garlic.

Preheat oven to 425 degrees. Place the butternut squash on a foil (or nonstick foil) lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Stir to coat. Place the foiled garlic head on the cookie sheet too. Cook for about 20 minutes, stir squash,, cook for another 20 minutes or until tender. Remove the squash from the oven and place the garlic back in the oven for about another 10-15 minutes. Remove from oven and open foil to cool.

Meanwhile, add about a tablespoon of olive oil to a skillet and heat over med-high heat. Add onions to the pan and add some salt and pepper. Add about a 1/2 tsp of sugar to help with the carmelization. Turn heat down to medium. Stir occasionally (every 4 minutes or so). Cook until light brown and carmelized. This will take about 25 minutes or more.

When garlic is cool, squish out the garlic from the garlic head into a small bowl.

Place a pizza stone in the oven and preheat oven to 500 degrees for about an hour before placing the pizza in the oven.

Once the stone is hot, we can assemble the pizza. Roll out the dough till thin. Place on a pizza peel that has been sprinkled with semolina or corn meal. Drizzle with olive oil and spread the oil around with your fingers or a brush. Sprinkle with salt. Rub ALL of the roasted garlic onto the crust. You can leave a few larger pieces for a nice garlicky bite occasionally. Add the caramelized onions. Add the butternut squash. Add the sausage. Then add some tofu ricotta to the top. You can either add it in 2 Tbs sized dollops or, as my husband likes it, just sprinkled over the top (You will have a good bit of the tofu ricotta leftover for some other recipe). Drizzle with olive oil.

Move the pizza to the pizza stone and cook for 8-10 minutes.

Note - you can get Field Roast sausage at some Whole Foods locations (not mine!) or you can order it here. It is really worth ordering it.

1 comment:

  1. For MOFO this month, I thought it might be fun to look back through my old entries and pick out my favorites; recipes we really loved or recipes we keep coming back to week after week. I sadly don't have pics for all of them. I guess I'll have to make i