The first time I served this was as an appetizer cut into little triangles when friends came to dinner. It was SO yummy that it has become a weeknight favorite for my whole family!
Gluten Free or sprouted grain Pizza crust (usually found in the freezer section at natural markets)
1 Roasted Butternut Squash
4-5 Cups fresh organic spinach
1 medium organic onion sliced
1 organic red or yellow pepper slice
Low sodium veggie broth
Herbs like thyme or rosemary or sliced fresh basil
Oil suitable for high heat cooking (coconut, safflower)
Heat oven to 425 degrees. Cut Butternut Squash in half, lengthwise and scoop out seeds. Brush oil on baking sheet and roast cut side down for 40 minutes.
In a large pot (or Lodge Cast Iron Wok) put 1T of oil and sauté onion and pepper. If it gets dry add some veggie broth a few Ts at a time. When the veggies are soft add the spinach and stir until wilted. Place pizza shell on a clay pizza sheet or regular baking sheet. Scoop out one half of the butternut squash (reserve second half for another use) onto the pizza shell and spread like sauce. Top with sautéed veggies and spinach. Cook according to pizza shell directions. (usually 375 – 400 degrees for 10 – 20 minutes)
You can find this vegan recipe and many more in my new cookbook Balanced Bodies: Vegan Cook Book