Pumpkin Pizza
by Tavolino
An autumnal, vegan pizza with a crispy crust, topped with a creamy pumpkin-apple sauce, onions, and savory cheese alternative.
Ingredients
- Iodized salt to taste
- Pepper, freshly ground to taste
- Olive oil 4 tbsp
- Water 5 tbsp
- Pizza dough 1 pack (400 g)
- Apple (tart) 1 piece
- Garlic clove(s) to taste
- Onion (red) 1 piece
- Hokkaido pumpkin 450 g
- Thyme sprigs 2 pieces
- Cheese alternative (grated) 80 g
Preparation
- 1
Preheat the oven to 220 °C top/bottom heat (or 200 °C fan-assisted).
- 2
Wash 450 g Hokkaido pumpkin, remove seeds, and cut into thin wedges.
- 3
Peel 1 onion and cut into thin rings. Peel the garlic cloves and chop coarsely.
- 4
Mix half of the pumpkin, half of the onion rings, the chopped garlic, 2 tbsp olive oil, and 2 tbsp water on a baking sheet.
- 5
Pre-bake the vegetables on the baking sheet for approx. 12 minutes on the middle rack.
- 6
Wash 1 apple, remove the core, and cut into thin wedges. Wash 2 thyme sprigs, let them drain, and pluck off the leaves.
- 7
Puree the pre-baked pumpkin wedges with 3 tbsp water until smooth and season to taste with iodized salt and pepper.
- 8
Roll out the pizza dough on a baking sheet lined with parchment paper.
- 9
Spread the pumpkin cream evenly over the dough.
- 10
Top with the remaining pumpkin wedges, onion rings, apple wedges, thyme leaves, and 80 g cheese alternative.
- 11
Bake the pizza for 15 to 20 minutes on the middle rack in the oven.
- 12
Season the finished pizza with iodized salt and pepper, cut into pieces, and drizzle with the remaining olive oil.