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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 1 |
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Directions: ~peel and cut squash into small cubes. place in a pot with garlic cloves, cover with water or veg broth. Bring to a boil and simmer until squash is extremely tender. drain liquid (reserve about 1/4 to 1/2 cup.) Process squash in food processor/hand blender, while adding a little bit of the liquid. Note: don't be too generous with the liquid. if your sauce is too runny, you will end up with a soggy pizza. add salt and pepper to taste
~I usually buy pre-made vegan dough from the grocery store and roll it our according to the instructions. Other options would be to make your dough from scratch, or buy a pre-baked crust.
~use squash-based sauce in place of tomato-based pizza sauce. Add toppings of your choice.
~eat and enjoy
Comments: s a little more filling. | Ingredients:
1 Ounce(s) black pepper
1 Ounce(s) salt
2 Ounce(s) garlic
1 butternut squash |
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Pesto
2 Ounce(s) garlic
4/23 Ounce(s) salt
869/10000 Ounce(s) black pepper
1 Ounce(s) olive oil
163/625 Pound(s) fresh parsley
25 8/221 Ounce(s) fresh basil leaves
326/625 Pound(s) pine nuts
163/625 Pound(s) dried tomatoes |
Directions:
Puree all the ingredients in a food processor or blender. Makes about 2 cups.
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