Autumn pizza with figs

Autumn pizza with figs

Total: 1 hr 25 Min. | Active: 50 Min.
vegan, lactose-free
Nutritional value / people: 652 kcal
, Fat: 22 g
, Carbohydrate: 96 g
, Protein: 16 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


125 g wholemeal flour
1 pinch Himalayan salt
½ tsp coconut palm sugar
1 ½ tbsp olive oil
¾ dl water


500 g squash, e.g. butternut (yields approx. 400 g peeled)
1 tbsp coconut oil, melted
2 tsp coconut palm sugar
½ tsp Himalayan salt


3 tbsp cashew cream
1 dl almond drink or soya drink
3 tsp coconut palm sugar
½ lime, use only the juice
½ tsp Himalayan salt
a little pepper
¼ tsp chilli flakes
3 tsp Dukkah (spice mix)


100 g mixed leaf salad
4 figs, quartered
½ lime, use only the juice
1 tbsp mixed nuts, chopped
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How it's done

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Mix the flour, salt and sugar in a bowl. Pour in the oil and water, mix together to create a firm dough, knead for approx. 5 mins. Cover and leave to stand.


Cut the squash into thin slices, transfer to a bowl. Mix the coconut oil with the sugar and salt, mix with the squash. Transfer the squash to 2 baking trays lined with baking paper.

Bake for approx. 25 mins. in an oven preheated to 180 °C (convection), take out of the oven and remove the squash from the trays.

To bake the dough

Divide the dough in half, shape into 2 balls. On a lightly floured surface, roll out into rounds (each approx. 30 cm in diameter). Place on the trays lined with baking paper.

Bake for approx. 8 mins. in an oven preheated to 180 °C (convection). Remove, leave to cool.


Thoroughly mix all of the ingredients.


Spread the sauce over the dough. Arrange the salad leaves, squash and figs on top, drizzle with the lime juice, garnish with the nuts.

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