Pumpkin, Blue 'Cheese' & Walnut Pizza

Name: Pumpkin, Blue 'Cheese' & Walnut Pizza
Ingredients: 500g strong white bread flour; ½ tbsp salt; 1x7g sachet/1½ tsp of fast action dried yeast; 1 tbsp golden caster sugar; 2 tbsp extra virgin olive oil; 325ml lukewarm water; Pizza Topping; 300g (approx.) pumpkin or butternut squash, cut into 1-2cm cubes; 100-150g dairy-free pesto (eg Sacla, Zest, Meridian or supermarket own brands. If you’re feeling fancy then make a batch of our delicious homemade pesto); 100g walnuts; 200g vegan blue ‘cheese’ (we used Sheeze English style which worked well. If you can’t find blue then any melting vegan cheese is good); 150g spinach or kale (with the kale, remove the big stalks and tear into smaller pieces); A few sprigs of thyme; Optional extras: caramelised onions, 1-2 cloves garlic (thinly sliced), drizzle olive oil, pinch cayenne pepper

www.veganrecipeclub.org.uk

A delicious way to use up pumpkin after Halloween. Enjoy this unusual twist on a classic dish :)

View full recipe on www.veganrecipeclub.org.uk

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Ingredients

500g strong white bread flour
½ tbsp salt
1x7g sachet/1½ tsp of fast action dried yeast
1 tbsp golden caster sugar
2 tbsp extra virgin olive oil
325ml lukewarm water
Pizza Topping
300g (approx.) pumpkin or butternut squash, cut into 1-2cm cubes
100-150g dairy-free pesto (eg Sacla, Zest, Meridian or supermarket own brands. If you’re feeling fancy then make a batch of our delicious homemade pesto)
100g walnuts
200g vegan blue ‘cheese’ (we used Sheeze English style which worked well. If you can’t find blue then any melting vegan cheese is good)
150g spinach or kale (with the kale, remove the big stalks and tear into smaller pieces)
A few sprigs of thyme
Optional extras: caramelised onions, 1-2 cloves garlic (thinly sliced), drizzle olive oil, pinch cayenne pepper