Ingredients
For the blonde pizza sauce
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Cashew 75 g
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KNORR Paste Bouillon Vegetable 2 x 1kg (as sold) 13 g
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Water 500 ml
For the pizza base
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Strong Flour 500 g
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Yeast 15 g
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Salt 6 g
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Demerara sugar 5 g
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Water 350 ml
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Olive oil 25 ml
Fo the roast squash and kale pesto
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Kale 120 g
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Olive oil 75 ml
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Cashew 75 g
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Seasoning (salt+pepper) 5 g
To finish
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Cashew 50 g
Preparation
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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.
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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.
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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.
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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.
