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

For the blonde pizza sauce
- WhiskKNORR Paste Vegetable Bouilloninto boiling watertill 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.

	Average values per portion	%RI* per serving
Energy kcal	406 kcal	20%
Fat	21.4 g	31%
Saturates	3.8 g	19%
Sugars	3 g	3%
Salt	2.03 g	34%
*% of Reference Intake of an average adult (8400kJ/2000kcal)

Blonde Pizza - Roasted Squash, Kale Pesto and Cashew