Roasted Apple, Butternut Squash, and Caramelized Onion Pizza

We're on day three of our month-long vegan challenge, and the plant-based foods we're eating are playing some interesting tricks on our bodies.  No dairy means no clogged sinuses, so my nose is breathing happy through my little bean-shaped nostrils.  And all that plant-based fiber is acting like Draino on my digestive pipes, so I'm starting to understand what my mom meant when she said "fiber will change your life."  My leafy friends are also quickly teaching me the difference between feeling full because I'm bloated and feeling full because I'm satiated. 

But the plants that we're eating played their most interesting trick on our minds.  No, we didn't eat bad mushrooms and go on a psychedelic adventure.  That's much too exciting.  Rather, we've both had dreams about meat and cheese.  Monday night I dreamed I about a piece of pepperoni on a slice of pizza, and last night Ian dreamed about a McDonald's sausage breakfast sandwich.  To our subconscious brains' credits, we were both picking off the meat and cheese from our dishes.  So in the fierce battle being waged in our minds between the Green Army of plants and the Red Army of meat, it looks like the plants are winning.  And with no stuffy noses and clear pipes below, they just might win the war.

The gods of Domino's and Papa John's must have divinely intervened in my dreams on Monday night to project an image of a cheesy pepperoni pizza.  I'm sure it was an act of desperation because the night before I had eaten a truly delicious, cheese-less pizza.  I found the recipe for Roasted Apple, Butternut Squash, and Caramelized Onion Pizza on vegan chef Chloe Coscarelli's website.  I first heard about her after she won Food Network's Cupcake Wars with vegan cupcakes - and she was competing against traditionally-made cupcakes!  Impressive, right?  Well, her other creations are equally praise-worthy.  I've adapted her recipe below.  Be careful - you might fall in love with her Garlic Bean Puree as much as I have.

Roasted Apple, Butternut Squash, and Caramelized Onion Pizza 

Buy or make pizza dough (I used Rustic Crust Tuscan Six Grain) 

Garlic White Bean Puree (can be prepared up to 2 days in advance)

• 1 (15-ounce) can cannellini or other white beans, rinsed and drained
• ¼ cup olive oil
• 2 tablespoons water
• 1 tablespoon lemon juice
• 2 cloves garlic
• ½ teaspoon dried thyme
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper

Pizza Topping

• 4 tablespoons olive oil
• 1 onion, thinly sliced
• Sea salt
• Freshly ground black pepper
• 2 cups (½ -inch) cubes peeled butternut squash
• 1 cup spinach
• 1 apple, peeled and thinly sliced (preferred: honeycrisp, gala, or fuji)

1. To make the Garlic White Bean Puree: Blend all ingredients in a food processor until smooth.
2. In a large skillet, heat 2 tablespoons oil over medium-high heat and sauté onions until soft and lightly caramelized, about 20 to 30 minutes. Season generously with salt and pepper.
3. In the meantime, toss remaining 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large rimmed baking sheet and roast for 30 to 35 minutes until squash is fork tender, turning once or twice with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees F.
4. Turn oven heat down to 375 degrees F or pizza dough package instructions.
5.  Spread a layer of the Garlic White Bean Puree evenly over the Pizza Dough. You may not want to use all of the puree, just enough to coat the dough. On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash, and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil.
6. Bake for about 15 to 20 minutes (or pizza dough package instructions), until the crust is slightly browned or golden. Let cool, slice, and devour!