Blonde Pizza - Roasted Squash, Kale Pesto and Cashew

Name: Blonde Pizza - Roasted Squash, Kale Pesto and Cashew
Yield: 10
Ingredients: 75.0g Cashew; 15.0ml COLMAN'S English Mustard 2.25L; 13.0g KNORR Paste Bouillon Vegetable 2 x 1kg (as sold); 500.0ml Water; 75.0ga KNORR White Roux 1kg; 500.0g Strong Flour; 15.0g Yeast; 6.0g Salt; 5.0g Demerara sugar; 350.0ml Water; 25.0ml Olive oil; 120.0g Kale; 40.0g KNORR Professional Garlic Puree 750g; 20.0g KNORR Professional Basil Puree 750g; 75.0ml Olive oil; 5.0g Seasoning (salt+pepper); 50.0g Cashew

Blonde Pizza - Roasted Squash, Kale Pesto and Cashew – recipe

This Blonde Vegan Pizza forgoes a tomato and cheese base, letting the subtler flavours of butternut squash, cashew and basil shine though.

...

For the blonde pizza sauce

Cashew 75.0 g
COLMAN'S English Mustard 2.25L 15.0 ml
COLMAN'S English Mustard 2.25L
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Brakes

Product Specification
KNORR Paste Bouillon Vegetable 2 x 1kg (as sold) 13.0 g
Water 500.0 ml
KNORR White Roux 1kg 75.0 ga

KNORR White Roux 1kg

Product Specification

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
KNORR Professional Garlic Puree 750g 40.0 g
KNORR Professional Garlic Puree 750g
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Product Specification
KNORR Professional Basil Puree 750g 20.0 g
KNORR Professional Basil Puree 750g
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Product Specification
Olive oil 75.0 ml
Seasoning (salt+pepper) 5.0 g

To finish

Cashew 50.0 g

Plant Based

Spring

Contract Catering

Vegetarian

Pub Food

Summer

Italian

Snacks

Vegan

Main courses

This Blonde Vegan Pizza forgoes a tomato and cheese base, letting the subtler flavours of butternut squash, cashew and basil shine though.

...

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.