This pizza is like a warm hug on a cold winter's day. I could wax poetic about it all day, but let me just tell you how I made it so you can make it yourself and feel the feels. All the feels.
Here's what you'll need:
Pizza crust (8 or 10 inch)
Roasted butternut squash
Sauteed dinosaur kale
Dried cranberries
Carmelized onions
Dash of ground sage
White sauce:
1/2 block of tofu
1 tablespoon white miso paste
1 tablespoon tajini
1/4 cup lemon juice
2 garlic cloves
Dash of nutmeg
Here's what I did:
I roasted about of cup of frozed butternut squash, 2 cloves of sliced garlic and a few slices of sweet onion in olive oil, sprinkled with pink salt. Oven was set on 325 and I baked about 20 minutes.
I set that aside and turned oven up to 500.
I stretched out some store-bought pizza dough with olive oil and sprinkled it with garlic powder.
In a large cast iron skillet, I fried the dough on medium-highish heat on both sides until I saw bubbles. Set aside.
In a food processor, I processed the white sauce ingredients until smooth.
In the same skillet I used for the crust, I quickly sauteed some chopped dinosaur kale. (About 7-8 leaves)
Next, I smeared the crust with the white sauce and topped it with the squash, kale, onions and garlic.
Baked for about 10 minutes
Topped it cranberries and a drizzle of olive oil and Calabrian pepper flakes.
That's it!
Love & Leeks,
T.
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