Vegan Ricotta, Candied Chilli & Roast Squash Sauce Pizza
The challenge with making delicious vegan pizza is that for many people, a pizza must have cheese and – until recently – many vegan cheeses left much to be desired. Luckily for the vegans out there (like Ooni’s cofounder, Darina!) the flavor, texture and options have vastly improved. A great example? This vegan ricotta, candied chili and roasted squash sauce pizza from chef, founder of @pizzaislovely and Bristol-based Ooni ambassador Julian Guy.
The nutty flavor of roasted squash paired with homemade vegan ricotta that’s incredibly close to the dairy version (and tastes far better than most of the products you can buy) is a match made in heaven. And while it takes a bit of time (2 to 3 days) to prepare the ricotta, the results are worth it and perfectly complimented by a kick of candied chilies. Finished off with a garnish of crispy fried sage, this pizza hits all the right spots whether you’re vegan, trying out Veganuary, or looking for something delectably new.
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Method
Note
If making your own ricotta, set aside two days in advance of when you’d like to use it. Alternatively, you can also purchase vegan ricotta in some grocery stores and online (we like Kite Hill’s Almond Milk Ricotta Alternative). Note: The quantity of the ricotta and squash sauce will make more than what’s needed for one pizza – simply store any leftovers in an airtight container. The ricotta will last up to 2 weeks in the fridge, and the sauce up to 2 months in the freezer. For the dough, we recommend our Classic Pizza Dough, just be sure to set aside 3 to 4 hours for proofing before cooking. Looking for even more vegan inspiration? Check out our full vegan recipe collection.
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1
For the roasted squash sauce:
Preheat your kitchen oven to 300 °F (150 °C). Place the diced butternut squash on a baking tray, toss in oil and cook for 40 to 50 minutes or until tender but not caramelized. Allow to cool.
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2
In a blender or food processor, purée the roasted squash with the water. Continue adding water until the sauce is smooth and liquid enough to use on top of a pizza (it should have about the same consistency as a cooked tomato sauce). Add in the vegan butter and season with salt and pepper to taste. Set aside.
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3
For the candied chilies:
In a saucepan over medium heat, bring the water to a boil. Add the sugar, then reduce the heat and simmer until the sugar is dissolved, about 3 minutes. Add the chilies, cover with a lid, and leave to simmer for 20 minutes, or until the chilies are cooked and glassy and the syrup has taken on their flavor.
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4
Remove the saucepan from the heat and carefully pour the liquid into a jar or bottle. Add the apple cider vinegar and stir. Set aside.
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5
For the fried sage leaves:
Warm the olive oil in a small saucepan over medium-high heat. When the oil reaches about 350 °F (175 °C) degrees, place the sage (one leaf at a time) into the pan. Fry the sage until crispy, about 15 to 30 seconds.
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6
Quickly but carefully remove the leaves with a slotted spoon or strainer; leave the leaves to dry and cool on a plate covered with a paper towel.
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7
For the pizza:
Preheat the oven, aiming for 932 ˚F (500 ˚C) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.
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8
Place a dough ball on your lightly floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough out to a 12-inch (30-centimeter) round base, and then keep your dough on the countertop, or lay the stretched dough over a lightly-floured pizza peel.
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9
With the back of a spoon, evenly spread about 100 grams (6 tablespoons) of the roasted squash sauce across the pizza. Add the 60 grams (¼ cup) of vegan ricotta, candied chilies and chili syrup, to taste.
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10
Launch your pizza into the oven. Cook for 60 to 90 seconds, turning every 20 seconds or so with a pizza peel to ensure an even cook.
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11
Once cooked, remove the pizza from the oven. While it’s still warm, crumble the crispy fried sage leaves over the top. Slice, serve immediately and indulge in this delicious winter treat!
- One 250-gram dough ball
For the roasted squash sauce:
- 1 butternut squash, finely diced
- 2 tablespoons (25 grams) extra-virgin olive oil
- 2 tablespoons (14 grams) water
- 3 ½ tablespoons (50 grams) vegan butter (any type will do)
- Fine sea salt, to taste
- Black pepper, to taste
For the candied chilies:
- 60 grams (4 ⅓ tablespoons) water
- 60 grams (6 tablespoons) granulated sugar
- 5 large red chillies, finely sliced
- 1 tablespoon (15 grams) apple cider vinegar
For the fried sage leaves:
- 1 tablespoon (12.5 grams) extra-virgin olive oil
- 3 sage leaves
- Fine sea salt, to taste
For the pizza:
- Flour, for dusting
- 80 grams (⅓ cup) vegan almond ricotta
- Blender or food processor
- Slotted spoon or strainer
$70.00
