Autumn pizza with figs


Total time: 1hr 25m
Preparation Time: 50m

Servings
For 2 people


Author

Nadia Damaso - Eat better not less


Nutritional Information

Contains 652 Kcal, 16g Protein, 96g Carbohydrates, 22g Fat


Ingredients

  • Dough
  • 125 g wholemeal flour
  • 0.5 tsp coconut palm sugar
  • 1.5 tbsp olive oil
  • 1 pinch Himalayan salt
  • 0.75 dl water
  • Squash
  • 500 g squash, e.g. butternut (yields approx. 400 g peeled)
  • 1 tbsp coconut oil, melted
  • 0.5 tsp Himalayan salt
  • 2 tsp coconut palm sugar
  • Sauce
  • 0.5 tsp Himalayan salt
  • 3 tbsp cashew cream
  • 0.5 lime, use only the juice
  • 1 dl almond drink or soya drink
  • 3 tsp coconut palm sugar
  • 0.25 tsp chilli flakes
  • a little pepper
  • 3 tsp Dukkah (spice mix)
  • Topping
  • 100 g mixed leaf salad
  • 4 figs, quartered
  • 0.5 lime, use only the juice
  • 1 tbsp mixed nuts, chopped

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Instructions

  • Dough

    Mix the flour, salt and sugar in a bowl. Pour in the oil and water, mix together to create a firm dough, knead for approx. 5 mins. Cover and leave to stand.
  • Squash

    Cut the squash into thin slices, transfer to a bowl. Mix the coconut oil with the sugar and salt, mix with the squash. Transfer the squash to 2 baking trays lined with baking paper. Bake for approx. 25 mins. in an oven preheated to 180°C (convection), take out of the oven and remove the squash from the trays.
  • To bake the dough

    Divide the dough in half, shape into 2 balls. On a lightly floured surface, roll out into rounds (each approx. 30 cm in diameter). Place on the trays lined with baking paper. Bake for approx. 8 mins. in an oven preheated to 180°C (convection). Remove, leave to cool.
  • Sauce

    Thoroughly mix all of the ingredients.
  • Topping

    Spread the sauce over the dough. Arrange the salad leaves, squash and figs on top, drizzle with the lime juice, garnish with the nuts.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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