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Roasted butternut squash, parsnips, and red onion top this vegan pizza, accented by rosemary and balsamic. See the related blog post for my whole grain pizza crust!
This recipe makes 2 medium-sized pizzas.
Preheat oven to 450ºF.
In a small bowl, whisk together the rosemary, balsamic vinegar, 1 tablespoon olive oil, honey, 1 tablespoon garlic, and black pepper.
Add the chopped butternut squash, parsnips and red onion to a large bowl. Pour the dressing over and stir to coat.
Line a baking sheet with foil for easy clean-up. Spread out the vegetable mixture on the sheet and roast until tender but not mushy, about 25 minutes.
While the veggies are roasting, heat a large pan over medium-high heat. Add the remaining ½ tablespoon olive oil and saute the spinach until tender. Remove from heat.
Sprinkle cornmeal on 2 pizza sheets and stretch out dough on top. Brush with a bit of olive oil and sprinkle with the remaining garlic. Top with spinach and veggies when they are done roasting.
Bake pizza at 450ºF for 10-12 minutes, until crust is golden brown.
Drizzle with balsamic reduction if desired. Slice and serve!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!