Wow it’s been over 3 months since my last post, I am the worst blogger ever… For those of you still with me, thank you, so sorry, but you will loooooooooooove this pizza!! I’ve tried 4 different types of crusts and it’s delicious any way (homemade, pillsbury, whole foods pre-made crust, pita/naan bread, etc) Sorry the exact measurements are a little vague, you have to adjust depending on the size of the pizza/crust you’re choosing! For the version in the pictures, I used vegan pepper jack cheese, and also added some hemp seeds to the arugula salad for an extra healthy kick. The warm, sweet butternut squash with the cold, salty/peppery arugula is such a great combo. And the truffle oil just puts it over the edge. If you can roast the butternut squash ahead of time this would just take seconds to make otherwise. Enjoy!
Heat oven to 400 degrees and cut butternut squash into slices. Watch how to safely chop a butternut squash here:
Toss the squash with olive oil, salt and pepper, and roast for approx. 15 minutes, checking on often to make sure not burning (depends on how thin you sliced the squash, I like mine pretty thin for a pizza)
Prepare pizza dough/crust according to directions of whichever kind of crust/dough you choose!
When dough is ready, brush with a little olive oil, (salt, pepper & hot pepper flakes, too, but all optional) then add the slices of butternut squash, and then the shaved or grated vegan cheese. Bake the pizza for approx. 10 minutes, but will vary depending on which crust you choose, keep an eye on it often (you don’t want to burn this!!)
While the pizza cooks, toss arugula with fresh lemon juice, olive oil, and a sprinkle of salt & pepper. When the pizza is ready, top the warm pizza with the cold arugula salad, and drizzle with a small bit of truffle oil. Yum!!!