2 tbsp olive oil, plus extra to drizzle
½ x 385g pack butternut squash wedges
½ red onion, very thinly sliced
Plain flour, for dusting
220g Northern Dough Co. Original Pizza Dough, defrosted
3 tbsp Waitrose & Partners Vegan Original Soft Spreadable
2 Waitrose & Partners Large Flat Mushrooms, sliced
Handful sage leaves, roughly chopped
1 unwaxed lemon, zest and a few drops juice
1. Preheat the grill to high. Heat the oil in a large non-stick frying pan. Add the squash and onion, season and cook, turning now and again, over a medium-high heat for 15 minutes, covered, until soft and golden. Tip onto a plate and wipe out the pan.
2. Dust the work surface with a little flour and roll out the pizza dough to fit the pan. Lift the dough into the hot pan. Cook for about 4 minutes until crisp and golden on the bottom, with bubbles starting to appear. Take off the heat and, using the back of a spoon, spread with the vegan spread. Top with an even layer of squash and onions, then finish with the mushrooms and sage. Season, then drizzle with a little more oil.
3. Put the pan under the grill and cook for 8-10 minutes until the crust is golden and the mushrooms are cooked. Scatter the pizza with the lemon zest and finish with a few drops of the juice.
For extra flavour, sprinkle Waitrose & Partners Vegan Smoky Streaky Pieces over the pizza before grilling.
This recipe appeared within the January 2020 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
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