Butternut Squash Fennel & Arugula Pizza
- SHANTELLE
- Oct 23, 2021
- 2 min read
I was in Trader Joe's the other day and came up wth the idea to do a fall inspired pizza and everyone was super happy with how this one came out. I used a pre-made 12 inch frozen pizza crust because "Ain't nobody got time to be making pizza crust from scratch". Using the pre made pizza crust made the recipe a pleasure to make and kept me from getting flour everywhere. I found everything I needed except the cheese at Trader Joe's.. I used my favorite Whole Foods 365 Plant Based Alternative Mozzarella and it came out great.
Cook Time About 30 Minutes
Makes 1 12-inch pizza
Ingredients
1 fennel bulb sliced
1/2 a red onion sliced
1/2 a butternut squash peeled and diced into 1/2 inch pieces
1 package of arugula
3-4 fresh thyme sprigs
1 sprig of fresh rosemary
3 tbs of extra virgin olive oil
2 garlic cloves minced
sea salt to taste
1 package of vegan mozzarella cheese I love this Whole Foods Plant Based Alternative Mozzarella cheese.
Preparation
Preheat oven to 400*
Place the sliced fennel, onion and butternut squash onto a large sheet pan in an even layer and drizzle on extra virgin olive oil, add on the fresh herbs and sprinkle liberally with salt and pepper.
Place the sheet pan in the oven on the middle oven rack and cook for 10-15 minutes.
While the veggies are roasting prepare the arugula by placing a skillet over medium heat and add in about 2 tbs of extra virgin olive oil.
Add the arugula and garlic and stir for 4-5 minutes or until the arugula is wilted.
Add salt to taste and set aside.
Remove the veggies from the oven and discard the herb sprigs and prepare the pizza crust by drizzling a little extra virgin olive oil on top.
Add a generous amount of the vegan cheese on top and add on the veggies including the arugula.
Place the pizza on to the sheet pan and add to the middle oven rack and cook for about 10 minutes or until the cheese is melted and the crust is golden.
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