Page 71 - Vegan Food & Living (February 2020)

Butternut squash and cavolo nero pizza

Cavolo nero literally translates as ‘black cabbage’. It’s a variety of kale traditionally
used in Italian cuisine, especially in Tuscany, where for centuries it has been one
of the main ingredients for making minestrone and ribollita. Its slightly bitter taste
marries well with the sweetness of the butternut squash and caramelised onions.
By Filippo Rosato, Tim Barclay and Stefania Evangelisti
Makes 1 pizza | Prep 20 mins plus making the dough |
Cook 30 mins | Calories 1,083 (per pizza)
FOR THE PIZZA FOR THE ONIONS FOR THE CARAMELISED ONIONS oil in a pan over a medium heat for

semolina flour or rice (makes enough for 4 pizzas) 1 Heat the sunflower oil in a pan over 30 seconds. Add the garlic and cook
flour, for dusting 1 tbsp sunflower oil a low heat. Add the red onions and for 30 seconds, stirring, then discard

salt and cook for 15 minutes, stirring it. Add the cavolo nero and wine and
1 dough ball (see page 75) 200g (2 cups) red onions, cook for 1 minute, then add the salt

80ml ( ⁄3 cup) butternut finely sliced occasionally. Once the onions are and pepper and stir for a few seconds.
1
softened and become golden, stir in
squash sauce (see right) a pinch of fine pink the sugar and vinegar. Remove from the heat and set aside.

50g (¼ cup) caramelised Himalayan salt 2 Continue to cook the onions over a 11 Generously dust the work surface
onions (see right) 2 tbsp soft brown sugar with flour and flour your hands. Place
low heat for 5-6 minutes more, until
FOR THE CAVOLO NERO 2 tbsp balsamic vinegar they become sticky and caramelised. the dough ball on the work surface
75g (¾ cup) cavolo FOR THE BUTTERNUT FOR THE BUTTERNUT SAUCE and coat it with flour, then shape it
nero, washed SQUASH SAUCE 3 Heat the olive oil in a saucepan over by flattening and stretching it using
1 tbsp extra-virgin (makes enough for 4 pizzas) a low heat for 30 seconds, add the your fingers to make your base (you
are aiming for a flat base with slightly
olive oil 1 tbsp extra-virgin olive oil shallot and let it soften for 1 minute. thicker, raised edges to make the
½ a garlic clove, peeled ½ a shallot, finely chopped 4 Add the butternut cubes and cook for crust). Pick the pizza base up and

1 tbsp vegan white wine 1 butternut squash (about 1 minute, then add the wine and stir. gently stretch it a little further over
a pinch of salt 300g), peeled, deseeded 5 Cook on medium heat for 5 minutes, your fists without tearing it. Brush off
and cut into large cubes adding 240ml (1 cup) water to any excess flour.
a pinch of freshly ground
black pepper 1 tbsp vegan white wine prevent the squash burning. 12 Sprinkle a little flour on a pizza peel
1 tsp fine pink 6 Once the water has reduced, add the and gently place the pizza base onto it.

TO FINISH Pour the butternut squash sauce onto
Himalayan salt salt and 240ml (1 cup) rice milk. Stir

½ tbsp sunflower oil and cook for 4-5 minutes until the the centre of the base and spread it
350ml (1½ cups) rice milk
2½ tbsp pumpkin seeds squash becomes soft, then transfer to evenly using the bottom of a ladle or
(or any other plant-based
½ tsp coconut aminos milk, but avoid coconut) a heatproof bowl (or food processor). tablespoon, then top evenly with the
caramelised onions and cavolo nero.

a pinch of fine pink a pinch of freshly ground 7 Add the remaining rice milk and blend,
Himalayan salt black pepper using a handheld blender (or food 13 Transfer the pizza to the stone in the
processor) until the mixture becomes oven. Cook for 6-7 minutes at 240°C/
creamy. Add the pepper and mix again. Gas Mark 9, or for 5-6 minutes if the
oven can reach 250°C/Gas Mark 10.
8 Use the sauce immediately, or transfer
it to an airtight container and store in 14 Meanwhile, prepare the garnish. Heat
the fridge for up to 3 days. the sunflower oil in a small pan over
a medium heat for 1 minute, add
FOR THE PIZZA
the pumpkin seeds and stir until they
9 Turn the oven to its highest heat become toasted, 1-2 minutes. Add the
setting, place a pizza stone on the coconut aminos and stir briefly until it
highest shelf in the oven and leave it has reduced. Add the salt and stir for a
to heat for at least 1 hour (once the few seconds. Turn off the heat.
oven has reached full temperature)
before baking your pizza. 15 Once the pizza is ready, remove it
from the oven using the pizza peel.
10 Remove the cavolo nero stalks and Garnish with the seed mix and serve.
thickly slice the leaves. Heat the olive
47.5g 7 .6 g 1.89g 1 2 .5 g 25.4g
Total fat Saturates Salt Sugar Protein

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