Last night we had ourselves a little pizza extravaganza, keeping it simple by using ready made bases!
However in want of a challenge, I decided to purify some butternut squash to use as sauce instead of tomato…OK, it wasn’t so ‘off the bat’ crazy as that; I had been intending to try this out ever since our magical trip to Purezza, the UK’s first 100% vegan pizza place.
We popped in last week after our bellies got the better of us during a modest bar crawl, and marveled over the many delicious options that got me tingling just a wee bit! We decided to go for the butternut squash base, with pumpkin seeds, spinach and caramelised onion…
And what a revelation! It just goes to show that without this concept of ‘vegan food’, how narrow-minded our idea of certain dishes can be. I’m sure if any omnivores visited this place, they’d be pleasantly surprised!
The squash added a sweet and creamy quality, keeping the base moist and it felt more natural than slippery, synthetic cheese!
To create the sauce myself, I peeled and cubed half a squash, brushed over olive oil, sprinkled with oregano, basil and chopped garlic, and roasted it for around 20 minutes.
And then the fun part: blasted it until it was light and creamy!
It would be good to use as a dip, Marc noted, as he cavorted about the kitchen like a huge annoying fruit fly (hence I was unable to take pics).
We added some other treasures, including nutritional yeast which has been on my vegan wishlist like forever!
The end result was almost as good as Purezza, but not quite…I blame the ready made base 😉