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Roasted Apple, Butternut Squash and Caramelized Onion Pizza

For vegetarian and vegan Thanksgiving meals it's really hard to duplicate the wow factor that comes from a large turkey surround with all of the trimmings. Elevating a meal that people really love like pizza helps to take the vegetarian main dish to the next level and keep it seasonally appropriate as a main dish. This recipe has a protein boost in the "sauce" from the chickpea puree used as the base. The toppings are all reminiscent of fall flavors and packed with nutrition.


Pair with: Kerrygold Potato Soup with Rosemary Butternut Biscuits; Hot Buttered Rum; and Shaved Brussels Sprouts and Apple Salad with Citrus Vinaigrette.

Recipe slightly adapted from the New York Times.

Ingredients: 
Garlic Chickpea Puree -1 (15-ounce) can garbanzo or other white beans, rinsed and drained -1/4 cup olive oil -1 tablespoon lemon juice -2 cloves garlic -1/2 teaspoon dried thyme -1 teaspoon sea salt -1/2 teaspoon freshly ground black pepper -3-4 tablespoons water

Pizza and Toppings
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