Confession: I had this pizza for both lunch and dinner yesterday, and I could totally go for it again today but I ran out of squash, dang it. [Shakes fist at sky.] The rosemary and red onions smell absolutely amazing while cooking, so if you live in an apartment building, don’t be surprised if there’s a knock at your door from your neighbor who thought they’d stop by, ya know, just “to see what’s up… Oh, dinner? Pizza, you say? Interesting…”
Prepare to make new friends. 🙂
Four Servings, Prep and Freeze | Vegan
Prep time: 1 hour 15 min | Cook and serve time: 10 min
Make a double batch of this recipe: Pizza Dough III. I prefer pizzas with thin crust, so I roll my dough out as much possible. If you like thick crust, consider making a triple batch. That’ll probably leave you with one or two extra crusts that you can freeze, plain. For a quick bite on a lazy weekend afternoon, just top with some pesto and sliced tomatoes and bake straight from the freezer!
NOTE: You can also use pre-made dough—get enough for 2, 12- to 14-inch crusts. (You’ll be making 4 smaller ones.) Or better yet, pre-made crusts!
1 teaspoon olive oil
1/2 red onion, thinly sliced
1 medium-sized delicata squash
2 teaspoons chopped rosemary
Garlic garbanzo sauce:
1 (14 ounce) can garbanzo beans
2 cloves garlic
1/2 teaspoon salt
1 tablespoon olive oil
1 to 2 tablespoons non-dairy milk
- Mix pizza dough according to the recipe’s directions. Shape dough into four pizza rounds and bake on cookie sheets for 8 minutes. Let cool.
- Slice red onion and rosemary.
- Peel and seed squash, then use a potato peeler or knife to slice into thin strips, 1 to 2 inches wide—about 2 cup’s worth when finished.
- In a medium skillet, cook squash, red onion, and rosemary in olive oil on medium heat until softened, 5 to 7 minutes. Remove from heat, set aside.
- In a blender or food processor, blend together garbanzo beans, garlic, salt and olive oil until smooth. (Add non-dairy milk a little at a time—use just enough that it allows ingredients to blend evenly, while keeping the consistency as thick as possible.)
- Assemble each pizza crust with 1/4 of toppings:
—Spread hummus sauce evenly, leaving 1/4 inch of space around edges.
—Cover hummus with cooked squash, onions, and rosemary.
Cook and Serve:
- Preheat oven to 350 degrees F.
- Place pizza on middle oven rack (you can also cook on a cookie sheet or pizza stone).
- Cook until pizza crust starts to brown and toppings are heated, 6-8 minutes.