Fall Pizza

September is here and that means that we are approaching fall. This month as the summer days come to an end, I am reminded of the delicious vegetables and fruits this season has to offer. I decided to create a pizza recipe to prepare for this new season. In this pizza recipe I chose my favorite squash, butternut squash. It is so versatile. I love it in hearty recipes and desserts. Eating squash reminds me of the colorful leaves that pops during the fall weather. Though this recipe contains many components it is easy to make, and you will have fun making it.

This recipe is delicious, my family loved it, and I hope you will to. Feel free to comment below if you made this recipe and I will catch you in my next blog post.





Fall Pizza

8 Servings (2 slices of pizza per serving)

Ingredients

2 Trader Joes Refrigerated Vegan Pizza Dough

1 Medium-Large Butternut Squash (peel, deseeded, and cubed)

1 5 oz. Bag of Spinach (half the bag, chopped into small pieces)

1 Large Vidalia Onion (sliced)

2 tbsp. Coconut Oil

Salt and pepper to taste

Fresh Thyme


Directions:

Pre-Heat Oven to 400 Degrees Fahrenheit. Line baking sheet with parchment paper, spray with no stick cooking spray and arrange butternut squash cubes on baking sheet. Sprinkle, salt and pepper to taste. Bake in over for 20 – 30 minutes or until soft.

While squash is cooking in oven. Heat skillet on stove top. Add coconut oil and sliced onions. Mix the onions in the skillet to coat evenly with oil. Caramelized the onions, cook until light brown color. Do this by mixing the onion and oil on medium heat to prevent burning. Once done remove from heat until ready to assemble.


Directions for Pizza assembly:

Preheat oven to 450 Degrees Fahrenheit

Prepare Trader Joes pizza dough according to packaging label. Once the dough is rolled, spread a couple tablespoons of the garlic alfredo sauce evenly on each pizza dough. Add cooked cubed squash, caramelized onions, spinach, and fresh thyme, assemble toppings to your preference. Lastly dollop garlic ricotta on top, then cook for 10-15 minutes, check throughout cooking process to avoid burning crust. Crust should be golden brown when done. Serve with a drizzle of balsamic drizzle and enjoy.


Garlic Alfredo Sauce

1 Cup Cashews soaked for 2 hours and drained

3 Cloves Minced Garlic

2 Cups Water

1 tsp Salt

1/4 cup Nutritional yeast

2 tbsp. Coconut Oil

3 tbsp. All-purpose unbleached flour

1/4 tsp Black Pepper

Directions:

Add Garlic, cashews, water, salt, pepper, and nutritional yeast to high-speed blender. Blend until mixture is creamy.

Heat a wok pan on stove top, add coconut oil, melt oil, then add flour, and use a whisk to mix. Allow this to thicken then add the