Squash pizza with tahini guacamole


Total time: 1hr
Preparation Time: 45m

Servings
For 4 people


Author

Lara - Vanillacrunnch


Nutritional Information

Contains 542 Kcal, 16g Protein, 70g Carbohydrates, 20g Fat


Ingredients

  • Squash base
  • 400 g squash, diced
  • a little salted water
  • 350 g light spelt flour
  • 9 g dry yeast
  • 0.5 dl lukewarm water
  • 0.5 tsp salt
  • 0.5 tsp turmeric
  • To bake the squash base
  • a little light spelt flour for rolling
  • Topping
  • 2 avocado
  • 3 tbsp tahini
  • 2 tbsp soya drink
  • 2 bunches parsley (approx. 40 g)
  • 1 garlic clove
  • 0.5 tsp pepper
  • 1 tsp salt
  • Garnish
  • 4 fig, halved with a serrated knife
  • 40 g rocket

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Instructions

  • Squash base

    Cook the squash in salted water (with the lid on) for approx. 30 mins. Drain the squash well, leave to cool, mash into a puree. Combine the yeast and water, add to the squash along with the flour, salt and turmeric, work into a soft, smooth dough. Shape the dough into a ball, place in a bowl, cover with a towel. Leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
  • To bake the squash base

    On a lightly floured surface, roll out the dough into a rectangle, place on a baking tray lined with baking paper. Bake for approx. 15 mins. on the bottom shelf of an oven preheated to 220°C. Remove and allow to cool slightly.
  • Topping

    Using a blender, puree the avocados with all the other ingredients up to and including the pepper. Spread the topping over the squash base.
  • Garnish

    Garnish the pizza with rocket and figs, serve immediately.

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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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