The day is finally here! It’s the Virtual Vegan Potluck! I love this day since I get to stock up on all sorts of new recipes while also sharing what I’ve been doing in the kitchen lately. I’ve had plenty of fall-themed recipes in my oven lately. I can’t seem to get enough butternut squash in particular so I decided to cover a pizza in butternut squash. It was a pretty good idea, but why stop there when I can also add other roasted veggies like potatoes, onion and garlic? Perfection.
I honestly fell out-of-love with pizza when I started exploring veganism until I realized I could top pizza with whatever I want. Pizza does not have to have cheese on it in order for it to still be delicious. Now, pizza and I get along just fine due to recipes like this one. Thanks for visiting the potluck today and be sure to enjoy the rest of the recipes using the links at the end of this post!
- 1/2 of a medium-sized butternut squash cut into bite-sized pieces
- 1/2 of a red onion, julienned
- 1 lb small red and yellow potatoes cut into bite-sized pieces
- 2 cloves of garlic, minced
- 2 Tbsp olive oil
- Salt and pepper, to taste
- 1 package of vegan pizza dough or roughly 14 oz of homemade dough
- 1/4 cup vegan pesto, either store-bought or homemade
- 1 Tbsp pine nuts
- Preheat oven to 425°.
- Combine squash, red onion, potatoes, olive oil and salt and pepper in a baking pan. Bake for 25-30 minutes until onion is caramelized.
- Spread dough out onto a round baking sheet. Decrease oven temperature to 400 degrees and bake dough for 8 minutes.
- Remove pizza and top with a thin layer of pesto.
- Add squash and onion mixture to pizza. Sprinkle pizza with pine nuts.
- Return pizza to oven and bake for 8-10 minutes or until crust is lightly browned.
- Cut into slices and enjoy!
Enjoy browsing the rest of the potluck!