Page 67 - Vegan Life - Issue 59 (February 2020)

Butternut Squash & Cavolo Nero Pizza with Caramelised Onions

Makes 1 pizza

A traditional Neapolitan-style pizza Pick the pizza base up and gently stretch cook for 1 minute, then add the wine
comes with a thin base and a pufy, airy it a little further over your fists without and stir. Cook over a medium heat for
crust — a combination that makes pizza tearing it. Brush of any excess flour. 5 minutes, adding 240ml of water to
light and sot in texture. At Purezza, they 4 Sprinkle a little flour on a pizza peel prevent the squash from burning.
mix the common ‘0’ or ‘00’ flour with a or baking tray and gently place the pizza 3 Once the water has reduced, add the
blend of wholemeal flour to give the pizza base onto it. Pour the butternut squash salt and 240ml of the rice milk. Stir and
a more rustic and authentic flavour. sauce onto the centre of the base and cook for 4-5 minutes until the butternut
spread it evenly using the bottom of a squash becomes sot, then transfer it to

• Semolina flour or rice flour, for dusting ladle or tablespoon, then top evenly with a heatproof bowl (or food processor).

• Shop bought pizza base/dough or the caramelised onions and cavolo nero. 4 Add the remaining rice milk and
use Purezza's authentic sourdough 5 Transfer the pizza to the hot stone blend, using a handheld blender (or
recipe featured in their book (enough in the oven and cook for 6-7 minutes at food processor) until the mixture
to make 1 pizza) 240°C/475°F/Gas 9, or for 5-6 minutes if becomes creamy. Add the black pepper
• 80ml (1/3 cup) Butternut Squash Sauce the oven can reach 250°C/500°F/Gas 10. and mix it again.
(see recipe below) 6 Meanwhile, prepare the garnish. 5 Use the sauce immediately, or
• 50g Caramelised Onions Heat the sunflower oil in a small pan transfer it to an airtight container and
(see recipe below) over a medium heat for 1 minute, add store in the fridge for up to 3 days.
the pumpkin seeds and stir until they
For the cavolo nero: become toasted, 1-2 minutes. Add the
• 75g cavolo nero, washed coconut aminos and stir briefly until it
• 1 tbsp extra virgin olive oil has reduced. Add the salt and stir for a Caramelised Onions
• ½ garlic clove, peeled few seconds. Turn of the heat. Makes enough for 4 pizzas
• 1 tbsp vegan white wine 7 Once the pizza is ready, remove it
• A pinch of salt from the oven using the pizza peel. Caramelised onions are one of the most
• A pinch of freshly ground black Garnish with the seed mixture, then versatile ingredients to use on pizzas.
pepper, to finish serve and enjoy! Their sweetness marries well with
diferent sorts of toppings, especially
To garnish: the bitter ones. They balance perfectly
• ½ tbsp sunflower oil with the distinctive flavour of radicchio
• 20g pumpkin seeds Butternut Squash Sauce rosso, chicory, cavolo nero and other
• ½ tsp coconut aminos Makes enough sauce for 4 pizzas green leafy vegetables.
• A pinch of fine pink Himalayan salt
Butternut squash sauce is a good • 1 tbsp sunflower oil
1 Turn the oven to the highest alternative to tomato sauce. With its • 200g red onions, finely sliced
temperature setting and place a sweet, nutty taste, similar to that of • a pinch of fine pink Himalayan salt
pizza stone on the highest shelf in the a pumpkin, and its creamy texture, it • 2 tbsp sot brown sugar
oven and leave it to heat for at least 1 makes a perfect base for a winter pizza! • 2 tbsp balsamic vinegar
hour (once the oven has reached full It is also a good source of fibre, vitamin
temperature) before baking your pizza. C, magnesium, potassium and vitamin A. 1 Heat the oil in a pan over a low heat.
2 To prepare the cavolo nero, remove Add the onions and salt then cook for 15
the stalks and thickly slice the leaves. • 1 tbsp extra virgin olive oil minutes, stirring occasionally. Once the
Heat the olive oil in a pan over a medium • ½ shallot, finely chopped onions are sotened and become golden,
heat for 30 seconds. Add the garlic and • 1 butternut squash (about 300g total stir in the sugar and vinegar.
cook for 30 seconds, stirring, then discard weight), peeled, deseeded and cut into 2 Continue to cook the onions over a
the garlic. Add the cavolo nero and wine large cubes low heat for a further 5-6 minutes, until
and cook for 1 minute, then add the salt • 1 tbsp vegan white wine they become sticky and caramelised.
and pepper and stir for a few seconds. • 240ml (1 cup) water Use as required.
Remove from the heat and set aside. • 1 tsp fine pink Himalayan salt
3 To make your pizza, generously dust • 350ml rice milk (or any other plant- Recipes and images from:
a work surface with flour and flour your based milk, but avoid coconut milk) Purezza Vegan Pizza:
hands. Place the dough ball on the work • A pinch of freshly ground black pepper Deliciously Simple Plant-
surface and coat it with flour, then shape Based Pizza To Make at
it by flattening and stretching it using 1 Heat the olive oil in a saucepan over a Home by Filippo Rosato,
Tim Barclay, and Stefania
your fingers to make your base (you low heat for 30 seconds, add the shallot Evangelisti by Kyle Books.
are aiming for a flat base with slightly and let it soten for 1 minute. £18.99, Photography by
thicker, raised edges to make the crust). 2 Add the butternut squash cubes and Faith Mason

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