Blonde Pizza - Roasted Squash, Kale Pesto and Cashew
This Blonde Vegan Pizza forgoes a tomato and cheese base, letting the subtler flavours of butternut squash, cashew and basil shine though.
Vegan
Italian
Vegetarian
Plant Based
Summer
Spring
Main courses
Ingredients
Blonde Pizza - Roasted Squash, Kale Pesto and Cashew
−
+
£4.93
For the blonde pizza sauce
Cashew
/g
75.0 g
0%
COLMAN'S English Mustard 2.25L
/ml
15.0 ml
0%
KNORR Paste Bouillon Vegetable 2 x 1kg (as sold)
/g
13.0 g
0%
Water
/ml
500.0 ml
0%
For the pizza base
Strong Flour
/g
500.0 g
0%
Yeast
/g
15.0 g
0%
Salt
/g
6.0 g
0%
Demerara sugar
/g
5.0 g
0%
Water
/ml
350.0 ml
0%
Olive oil
/ml
25.0 ml
0%
Fo the roast squash and kale pesto
Kale
/g
120.0 g
0%
Olive oil
/ml
75.0 ml
0%
Seasoning (salt+pepper)
/g
5.0 g
0%
To finish
Cashew
/g
50.0 g
0%
/
For the blonde pizza sauce
-
Cashew 75.0 g
-
KNORR Paste Bouillon Vegetable 2 x 1kg (as sold) 13.0 g
-
Water 500.0 ml
For the pizza base
-
Strong Flour 500.0 g
-
Yeast 15.0 g
-
Salt 6.0 g
-
Demerara sugar 5.0 g
-
Water 350.0 ml
-
Olive oil 25.0 ml
Fo the roast squash and kale pesto
-
Kale 120.0 g
-
Olive oil 75.0 ml
-
Seasoning (salt+pepper) 5.0 g
To finish
-
Cashew 50.0 g
Preparation
-
For the blonde pizza sauce
- Whisk KNORR Paste Vegetable Bouillon into boiling water till dissolved and whisk in KNORR White Roux Granules.
- Blend with 100g of Cashew nuts and COLMAN'S English Mustard to a smooth consistency.
-
For the pizza base
- In tepid water dissolve yeast and demerara sugar.
- Add the above to 475g strong flour and salt. Mix to form dough.
- Knead for approximately 5 minutes till the dough is smooth and elastic.
- Place in bowl, drizzle over olive oil and leave covered in warm area to prove and double in size.
- Knock back dough, cut into 10 portions.
- Using rest of strong flour, roll and stretch each dough puck to cover a 20cm pizza tray.
-
Fo the roast squash and kale pesto
- Peel and dice butternut squash into 2cm dice.
- Rub in seasoning and a little olive oil, roast in oven at 185c for 25 minutes
- Blanch Kale for 20 seconds in boiling water, drain, refresh and dry.
- For Pesto, blitz 60g Kale, KNORR Professional Basil and Garlic Puree, olive oil and 75g cashew nuts.
-
To finish
- Heat Oven to 215c
- Spread a thin layer of the blond sauce over the pizza's.
- Top with butternut squash, kale, cashew and drizzle over half the kale pesto
- Cook for approximately 7-10mins.
- drizzle over rest over kale pesto and serve.
