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.

-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
-Store bought pizza crust
-4 tablespoons olive oil
-1 onion, thinly sliced
-Sea salt
-Freshly ground black pepper
-2 cups butternut squash, peeled and cut into 1/2-inch cubes
-1/2 cup kale
-1 apple, peeled and thinly sliced
-1/2 cup shredded gruyere cheese

Preheat oven to 375. And them make the Garlic Chickpea Purée by blending the garbanzo beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor. Add water, as needed, until a smooth consistency forms. Set aside.

In a medium skillet heat 2 tablespoons oil over medium-high heat and sauté onions until soft and lightly caramelized which will take about about 20 to 30 minutes. Season the caramelized onions with salt and pepper to taste.

While the onions are cooking, toss remaining 2 tablespoons oil with the butternut squash and season with salt and pepper. Transfer to a baking sheet and roast for 30 to 35 minutes until squash is fork-tender, turning once or twice during the roasting process with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees.

Stretch out the pizza dough on a pizza stone (we formed ours into an oval to match the plate, but it can be whatever shape you'd like. Spread a layer of the Garlic Chickpea Purée evenly over the rolled-out dough. (You may not use all of it, and that's okay! You don't want there to be potential for the dough to not cook due to how much is ontop of it.) Top the puree with the shredded cheese and then  arrange the kale, caramelized onions, roasted butternut squash and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil.

Bake at 450 degrees for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden. 


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