AUTUMNAL PIZZA SLICES
Vegami
vegetarian
starter
medium
Christina Hubbeling
INGREDIENTS FOR 4 PERSONS
Makes 8 slices
260 g pizza dough
2 tbsp tomato chutney or pizza sauce
250 g butternut squash
100 g fresh mushrooms, e.g. king oyster mushrooms or chanterelles
80 g blue cheese, e.g. Roquefort or Gorgonzola
1 handful of fresh, seedless grapes (approx. 8 grapes)
1 teaspoon dried oregano
Olive oil
1 tbsp celery stalk or flat-leaf parsley, roughly chopped
Approx. 1 tsp Vegami (buy here)
INSTRUCTIONS
Preheat the oven to 230 degrees (fan oven 210 degrees). Roll out the pizza dough into a circle with a diameter of approx. 24 cm and place on a baking tray lined with baking paper. Use a pizza cutter or knife to indicate eight parts (do not cut through completely) so that the slices can be separated more easily after baking. Brush the dough with tomato chutney or pizza sauce.
Wash and dry the butternut squash, cut into slices as thin as possible and spread on the pizza without peeling. Thoroughly clean the mushrooms with a mushroom brush. Halve the large specimens, leave smaller ones whole. Distribute the mushrooms on the pizza.
Break the cheese into pieces with a fork, spread the pieces on the pizza. Wash the grapes, cut them in half and distribute them as well. Sprinkle the pizza with oregano and generously drizzle with olive oil, making sure that all the mushrooms and pumpkin slices are drizzled with oil.
Bake the pizza in the middle of the preheated oven for 15-18 minutes until crispy. Before serving, sprinkle with celery or parsley and season with a few drops of TOMAMI Vegami.
Remarks
Basically, you can eat any pumpkin with the skin on. However, some varieties, such as nutmeg squash, have a hard shell, which is why peeling is recommended. Hokkaido and butternut squash do not need to be peeled as their shells turn soft and tender in the oven. Tip: Use as small a butternut squash as possible for this recipe. The pizza slices are also ideally suited as finger food to accompany an aperitif
A recipe by Christina Hubbeling
