The Zucca Pizza with Brilliant Butternut Squash and Very Vegan!
    Servings Prep Time
    1Serving 15minutes
    Cook Time
    30minutes
    Servings Prep Time
    1Serving 15minutes
    Cook Time
    30minutes
    Ingredients
    • 1gluten free pizza base
    • 1/2 butternut Squash
    • handful fresh baby spinach
    • good glug extra virgin olive oil
    • pinchfresh fresh oregano
    • 5Sicilian sundried tomatoes
    • sprinkle Italian organic pine nuts
    • sprinkle organic pumpkin seeds
    • 4leaves Italian fresh radicchio rosso
    • 1/2chopped onion
    • 1/2tbsp brown sugar
    Instructions
    1. Peel and cube the butternut squash then roast in the oven at 220°C/425°F/gas mark 7 for approx. 30-40 minutes
    2. Meanwhile, sprinkle the brown sugar over the chopped onions in a separate dish and cook in the oven until golden (approx. 15 minutes)
    3. Once cooked, blend the butternut squash with a cup of still water. Add a drizzle of authentic Italian extra virgin olive oil and a pinch of salt (we love Himalayan pink unrefined salt!)
    4. Add the butternut squash sauce to the pizza base with a handful of fresh baby spinach, a drizzle of authentic Italian extra-virgin olive oil and a pinch of fresh oregano. Add the caramelised onions
    5. Put the pizza in the oven and cook for approximately 2 minutes at 260°C/500°F/gas mark 10 (or as close as possible). Cook for longer if at a lower heat
    6. Finish with fresh leaves of radicchio rosso, sundried tomatoes, pine nuts and pumpkin seeds
    Recipe Notes

    Stefania and her partner Tim are the founders of Purezza in Brigthon, the UK’s only plant based pizzeria!