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Butternut Squash and Crispy Sage Pizza

I know, I know… another pizza. But this one is different, I promise. It’s got butternut squash! And crispy sage!

Vegan Butternut Squash and Crispy Sage Pizza

I love this pizza. I might make it again next week. Or this afternoon. I might make it and not tell anyone and eat the whole thing.

Vegan Butternut Squash and Crispy Sage Pizza

I realize this is a pretty non-traditional pizza… I mean it has (vegan) ricotta cheese on it for crying out loud, and who the hell ever heard of frying sage? Not me, not until I spotted this baby on Pinterest just begging me to healthify and veganize it! There are definitely a few steps to making it, so it’s not a last-minute meal but believe me it’s totally worth it.

I grilled mine, but of course you can bake yours!

Vegan Butternut Squash and Crispy Sage Pizza

Yum.


Butternut Squash and Crispy Sage Pizza

Adapted from non-vegan recipe at Alexandra’s Kitchen

Note: I used a very skinny b’nut squash so I was able to keep mine in nice neat circles. If you use a larger squash, just try cutting them in half!

Ingredients:

  • 1 pizza dough (store bought or homemade), rolled out and ready to go
  • 1 small (skinny!) b’nut squash, peeled and sliced into thin circles
  • Olive oil
  • Sea salt and pepper
  • 1/2 teaspoon powdered garlic
  • 1 batch Vegan ricotta
  • 1+ teaspoon dried thyme
  • 10-15 sage leaves
  • Canola Oil
  • Daiya mozzarella shreds (for sprinkling)

Directions:

  1. Lay your slices of butternut on a baking sheet and drizzle with olive oil, then sprinkle with salt, pepper and garlic. Bake at 400 for 15-20 minutes, flipping once. Depending on how thick or thin your slices are, yours might need a few more minutes.
  2. Brush the dough with olive oil and sprinkle with just a pinch of sea salt, then top with the ricotta. I used almost the entire batch (literally, like 9/10ths of it). Make sure it’s pretty smooth, then add the dried thyme and b’nut slices, and top with a handful of the Daiya. Bake (on a pizza stone) at 425 for 10-12 minutes. While it’s in the oven, fry the sage. Fill a small frying pan with the canola oil, and fry the leaves (3 or 4 at a time) for about 5 seconds each. Add them to the pizza and put it back in the oven for just 2-3 minutes, and voila!

Enjoy!

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{ 2 comments… add one }

  • Hannah October 8, 2013, 7:30 pm

    A flavor match made in autumnal heaven! I’m all about the butternut this year, since I’ve gotten pumpkin fatigue due to all the hype. Besides, I really don’t think anyone will even say, “ugh, pizza AGAIN?” You can’t go wrong with this combination!

  • Robyn B | Modern Day Missus October 8, 2013, 9:24 pm

    Pumpkin and sage is a winning combo. I love it! Robyn xx

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