Although it took a bit of time to come together, this really was easy to make and sooo worth it!
And while you're waiting for your dough to rise...squash to roast...or pizza to cook, go ahead and participate in my poll! Please and thank you : ) I haven't gotten a whole lot of feedback yet and really love getting an idea of what you're interested in seeing on here.
Without further ado...
Butternut Squash Pesto Pizza
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Ingredients
Herbed Whole Wheat Dough:
1 cup + 3/4 cup whole wheat flour, divided
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried parsley
1/2 tsp dried marjoram
1 packet Fleichmann's or 2 1/4 tsp active yeast
1-2 pinches salt (I use pink himalayan)
1.5 tsp agave
3 tbs olive oil
2/3 cup very warm water
Vegan Parmesan:
1/2 cup sesame seeds
2 tbs nutritional yeast
Perfect Basil Pesto:
1/3 cup vegan parmesan
3 tbs cashews
3 tbs olive oil
juice of 1/2 lemon
2 1/2 tsp minced garlic
2 cups basil, roughly chopped
small handful spinach
Pizza:
1 recipe herbed whole wheat dough
1 recipe perfect basil pesto, divided
remaining vegan parmesan (approx 1/3 cup)
1 1/2+ cups butternut squash, thinly sliced (approx 1/4 inch)
1/2 - 1 tsp olive oil
1 tsp agave
1 tomato, thinly sliced
cornmeal
Directions
Herbed Whole Wheat Dough: Combine 1 cup flour, herbs, yeast, and salt.