Butternut Squash Base Pizza with Pesto & Green Veggies

It seems so long since I've sat in front of the computer & added some recipes...I've been too busy enjoying the glorious extended summer we've been having. I think what prompted me to get going again was making this pizza that I had almost forgotton about. Too much choice in our house as you can imagine! Is it a pizza, I don't know. I guess because its not covered in cheese maybe not?? But whatever it is I love it.

Its a savoury base made from butternut squash and buckwheat flour and then I topped this one with sudried tomato & basil pesto, spinach leaves, courgette ribbons, avocado, basil leaves and a drizzle of extra virgin olive oil and fresh lemon juice plus some freshly ground black pepper. Its almost like a savoury biscuit with pesto and delcious veggies on top. I love having a piece with a bowl of freshly made soup for lunch or supper, its sooo good.

Ingredients









Pizza Base

250g Butternut squash peeled and chopped into chunks about 1ins

2 Cups buckwheat flour

4 Tablespoons of melted unflavoured coconut oil

Salt and black pepper

Pesto

Handful of pinenuts toasted

1 Garlic clove

1/2 Cup of sundried tomatos

Salt and black pepper

Juice 1/2 lemon

1/4 Cup extra virgin olive oil

Topping

1 Courgette made into ribbons using a potato peeler

1 Avocado cut into slices

Handful of spinach leaves

Handful fresh basil leaves

Fresh lemon juice

Extra virgin olive oil

Black pepper

method




To make the base steam the butternut squash till soft then put in your food processor and blend till mashed for a few seconds. Add the rest of the base ingredients and blitz till it forms a dough. Knead it for a few seconds on a floured surface till its all joined together. Roll out onto a piece of greaseproof paper approx 12 x 10ins almost to the edge. If you want a neat look cut along the edges with a knife. Prick it all over with a fork and put onto a pre heated baking tray into a medium to hot oven for about 15 minutes till its starting to brown slight and go crispy at the edges. Leave it on the greaseproof papaer and slide onto a wire rack to cool.

To make the pesto blitz all the ingredients together in your food processor for about 10 seconds or till well combined. Season to taste.

When the pizza base is cool spread the pesto onto it, scatter the spinach leaves on top, pile the courgette ribbons and avocado slices on then drizzle some extra virgin olive oil, fresh lemon juice and black pepper over. Then scatter the basil leaves on it.

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