Vegan Pizza With Apple, Butternut Squash and Caramelized Onions
Updated Jan. 10, 2020
- Total Time
- About 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1(15-ounce) can cannellini or other white beans, rinsed and drained
- ¼cup olive oil
- 1tablespoon lemon juice
- 2cloves garlic
- ½teaspoon dried thyme
- 1teaspoon sea salt
- ½teaspoon freshly ground black pepper
- 1 to 2tablespoons water
- 4tablespoons olive oil
- 1onion, thinly sliced
- Sea salt
- Freshly ground black pepper
- 2cups butternut squash, peeled and cut into ½-inch cubes
- ½cup spinach
- 1apple, peeled and thinly sliced
- Pizza dough (store-bought is fine, or make your own)
Garlic White Bean Purée
Pizza Toppings
Dough
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Preparation
- Step 1
Preheat oven to 375 degrees. Make the garlic white bean purée by blending the beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor. Add water, as needed, until a smooth consistency forms. Set aside. Can be made two days in advance.
- Step 2
In a large skillet, heat 2 tablespoons oil over medium-low heat and sauté onions until soft and lightly caramelized, about 15 minutes. Season generously with salt and pepper.
- Step 3
While the onions are cooking, toss remaining 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large-rimmed baking sheet and roast for 30 to 35 minutes until squash is fork-tender, turning once or twice with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees.
- Step 4
Prepare pizza. Brush a large-rimmed baking sheet (approximately 9 by 13 inches) with oil. Stretch homemade or store-bought pizza dough into a rectangle and fit it into the prepared baking sheet (You can also use a 14-inch or 16-inch round pizza pan if you have one). Spread a layer of the garlic white bean purée evenly over the rolled-out dough. (You may not want to use all of it.) On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil.
- Step 5
Bake at 450 degrees for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden. Let cool, slice and serve.
Private Notes
Comments
Love this pizza; we've made it many times.
Drizzle balsamic vinegar on it (once dished) to add a delicious new flavor profile to it.
A perfect week night dinner that left plenty of leftovers, and it reheats fine. The preparation was pleasant and satisfying, and the pizza was terrific. I made it with whole wheat crust, which I think suits the squash particularly well. Loved it.
Made this last night and I thought it was a wonderful. The only part that wasn't a hit with the husband was the apple. I bet this would be delicious with seared, garlicky mushrooms instead of the apples. I'll try that next time.
First recipe back from a long NYT break. It’s amazing! The flavors and textures are everything you could want in a pizza. I like how the apples get crisp and dried out on top. Caramelized onions are a must.
Delish! I utilized the microwave trick to peel the squash and a Boboli pizza crust. I used all of the bean purée on the pizza. We loved it. Will definitely make this again!
Made w black beans because that's what I had. Kids tolerated it, Juan actively complained about the lack of tomato & cheese. Used David's pizza dough, was yummy.
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