Butternut Squash & Radicchio Flatbread with Arugula Pesto


A yummy vegan pizza that doesn’t require gross soy cheese!  And another recipe inspired by TheKitchn.

1 batch whole wheat honey pizza dough

1 small butter nut squash, halved and deseeded

1 small head radicchio, sliced (about 1 1/2-2 cups)

1 1/2 cups fresh baby arugula

1/3 cup raw walnuts

1/3 cup chopped fresh parsley

1/4 cup extra virgin olive oil

Juice of half a lemon

4 cloves garlic

1 tsp sea salt

1/4 tsp black pepper

1/4 tsp white pepper

  • Preheat oven to 400 degrees
  • Sprinkle 1/2 tsp sea salt and 1/8 tsp black pepper onto butternut squash halves and place 1 full clove of garlic into each of the crevices of the squash where the seeds have been removed
  • Bake at 400 degrees for 25-30 minutes
  • For the pesto, combine arugula, walnuts, olive oil, 2 cloves garlic, 1/2 tsp sea salt and the white pepper in a food processor and pulse until creamy
  • Then, in a mixing bowl, stir together radicchio, parsley, lemon juice, 1/8 tsp black pepper
  • When squash is done, roll out pizza dough onto a baking sheet and reduce oven heat to 350 degrees
  • Cook pizza dough for 10 minutes at 350 degrees
  • Remove from oven, top with a layer of butternut squash, then layer the pesto on top
  • Cook for an additional 5-7 minutes
  • Remove from heat, top with radicchio mix and serve





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