Squash pizza with tahini guacamole

main dish Baking piquant Autumn
Total: 1 hr | Active: 45 min.
vegan, lactose-free

Squash with a difference. In this recipe, squash is used to make a light pizza base and combined with avocado puree, rocket and figs. In addition to butternut squash soup, this squash pizza with its unusual tahini guacamole topping is a must for autumn. The "jagged" figs give the pizza a hint of sweetness and are a treat for the eyes. A true culinary delight!

Lara - Vanillacrunnch

Ingredients

for 4 person

Squash base
400 g squash, diced
a little  salted water
9 g dry yeast
½ dl lukewarm water
350 g light spelt flour
½ tsp salt
½ tsp turmeric
To bake the squash base
a little  light spelt flour for rolling
Topping
2  avocados
3 tbsp tahini (sesame paste)
2 bunch parsley (approx. 40 g)
2 tbsp soya drink
1  garlic clove
1 tsp salt
½ tsp pepper
Garnish
40 g rocket
4  figs, halved with a serrated knife

How it's done

Squash base

Cook the squash in salted water (with the lid on) for approx. 30 mins. Drain the squash well, leave to cool, mash into a puree. Combine the yeast and water, add to the squash along with the flour, salt and turmeric, work into a soft, smooth dough. Shape the dough into a ball, place in a bowl, cover with a towel. Leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.

To bake the squash base

On a lightly floured surface, roll out the dough into a rectangle, place on a baking tray lined with baking paper.

Bake for approx. 15 mins. on the bottom shelf of an oven preheated to 220°C. Remove and allow to cool slightly.

Topping

Using a blender, puree the avocados with all the other ingredients up to and including the pepper. Spread the topping over the squash base.

Garnish

Garnish the pizza with rocket and figs, serve immediately.

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