Vegan Pizza

Zorba’s Crust:

• 1½ Cups All purpose flour
• ¼ tsp Salt
• 2 Tbs Olive oil
• 1½ tsp Dry yeast
• ½ Cup Warm tap water

Sauce:

• 6 oz Tomato sauce
• ½ tsp Basil
• ½ tsp Oregano
• 1 Garlic clove, minced

Toppings:

• 1 med Acorn squash or 2 small Hubbard squash*
• 1.6 oz Jar marinated artichoke hearts, sliced (save oil)
• 2 Garlic cloves, chopped
• 1 med Onion
• 2 Cups Mushrooms
• ½ Cup Olives, chopped
• 2 Cups Tomatoes, crushed

*Sweet dumpling or butternut squash also works great

Prepare Crust:
In a large bowl, mix flour, yeast and salt. Add water and oil, stirring to mix with sturdy spoon. When dough leaves sides of bowl, turn out on floured work surface, knead, adding more flour as necessary, until dough is stiff but not dry, 5-8 minutes. Turn into lightly-oiled bowl, making complete revolution with dough so oiled side is on top. Cover loosely with plastic wrap or clean damp towel. Let rise in warm place (about 85 degrees) until doubled in bulk. Punch down; knead briefly. Spray 12″ pizza pan with vegetable spray and roll out crust.

Prepare Sauce:
In small bowl add tomato sauce, oregano basil and garlic and mix well. Set aside.

Prepare Toppings:
Scoop out seeds of squash and cook or microwave until tender. On crust spread a thin layer of cooked squash. Then spread prepared sauce over squash. Top with onions, mushrooms, garlic, olives and artichoke hearts. Dribble artichoke oil on top. Cook at 400 degrees for 10-15 minutes. Sprinkle with tomatoes and serve. (Servings: 4)

Nutrition Information